Sushi Sake Ft1

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food inside reach in freezer, also on preparation table, operator removed during inspection. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Old labels stuck to food containers after cleaning. Observed on clean containers on shelves.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed imitation crab (frozen) in standing water. Operator removed during inspection. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cream cheese in standing unit. Operator stored properly during inspection. **Corrected On-Site**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a container with frozen imitation crab inside hand wash sink. Operator removed during inspection. **Corrected On-Site**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed crab won tons mix not date marked inside standing unit, as per operator over 24 hours. Operator dated during inspection. **Corrected On-Site**