SUSHI 85, 1350 Grant Road 6, Mountain View, CA 94040 - Restaurant inspection findings and violations

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Business Info

Restaurant: SUSHI 85
Address: 1350 Grant Road 6, Mountain View, CA 94040
Type: Restaurant 0-5 Employees
Total inspections: 10
Last inspection: Jun 3, 2013
Score
(the higher the better)
93
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
No violation noted during this evaluation. Enforcement Action Apr 13, 2010 100
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Hot and cold water available
  • Nonfood contact surfaces clean
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper eating, tasting, drinking or tobacco use
  • Proper signs posted
  • Thermometers provided and accurate
  • Toxic substances properly identified, stored, used...
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Apr 13, 2010 86
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Hands clean & properly washed gloves used p...
  • Hot and cold water available
  • Nonfood contact surfaces clean
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Toxic substances properly identified, stored, used...
Routine Inspection Jan 20, 2011 85
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Food storage containers identified
  • Hands clean & properly washed gloves used p...
  • Nonfood contact surfaces clean
  • Premises personal/cleaning items vermin-proofing
  • Proper eating, tasting, drinking or tobacco use
  • Proper signs posted
  • Time as a PH control procedures & records
  • Toxic substances properly identified, stored, used...
  • Wiping cloths: properly used and stored
Routine Inspection May 5, 2011 86
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Hands clean & properly washed gloves used properly...
  • Proper hot and cold holding temperatures
  • Toilet facilities: properly constructed, supplied,...
  • Wiping cloths: properly used and stored
Routine Inspection Aug 30, 2011 87
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Food storage containers identified
  • Hands clean & properly washed gloves used p...
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Toilet facilities: properly constructed, supplied,...
  • Wiping cloths: properly used and stored
Routine Inspection Feb 6, 2012 91
  • Demonstration of knowledge food mgr certification
Critical Hazard Factors May 22, 2012 99
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Food separated and protected
  • Food storage containers identified
  • Hands clean & properly washed gloves used p...
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Sep 13, 2012 90
  • Adequate handwash facilities supplied & acc...
  • Compliance with variance, specialized proce...
  • Equipment, utensils and linens: storage and use
  • Food separated and protected
  • Food storage containers identified
  • Hands clean & properly washed gloves used properly...
  • Proper cooling methods
  • Proper hot and cold holding temperatures
Routine Inspection Feb 11, 2013 88
  • Equipment, utensils, linens: Improper storage and use
  • Food not separated and unprotected
  • Food storage containers are not identified
  • Improper hot and cold holding temperatures
  • Inadequate handwash facilities: supplied or accessible
  • Non-compliance with consumer advisory for raw or undercooked foods
  • Toxic substantances improperly identified, stored, used
Routine Inspection Jun 3, 2013 93

Violation descriptions and comments

Apr 13, 2010

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
No employees shall eat, drink, or smoke in any work area. (113977)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)

Jan 20, 2011

Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)

May 5, 2011

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
No employees shall eat, drink, or smoke in any work area. (113977)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

Aug 30, 2011

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)

Feb 6, 2012

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

May 22, 2012

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.

Sep 13, 2012

Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
No employees shall eat, drink, or smoke in any work area. (113977)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))

Feb 11, 2013

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
HACCP Plan when required is available. 114419. Variance letter from CA Dept of Public Health approving a deviation from standard health code requirements shall be maintained at the food facility. 114057, 114057.1
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)

Jun 3, 2013

Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
Notification to consumer of ready-to-eat foods containing undercooked food, raw egg, or unpackaged confectionery containing more than 1/2% alcohol. 114012, 114093

CONSUMER ADVISORY UNAVAILABLE FOR RAW FISH.
FISH FOR SUSHI INSIDE GLASS CASE MEASURED 45F WITH DIGITAL PROBE THERMOMETER.
GLASS PITCHER OBSERVED INSIDE HAND SINK.
NON-COMMERCIAL INSECTICIDE OBSERVED IN FACILITY.
RAW BEEF FOUND STORED ABOVE AVOCADOS.
UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS. UNCHAINED CO2 TANKS OBSERVED IN FACILITY.
SCOOPS WITH HANDLES TOUCHING FOODS OBSERVED IN DRY STORAGE AREA FOOD CONTAINERS.
UNCOVERED FOODS OBSERVED IN DRY STORAGE AREA.

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