Matsu Nori Handroll Bar

No parasite destruction letter for raw fish (yellowtail) was able to be presented during the inspection; provide.

The gaskets for the appetizer refrigerator are torn and damaged; repair or replace the gaskets.

Observed an employee in the back kitchen area drying sanitized food contact surfaces with a reusable towel; sanitized food contact surfaces should be air dried only | There are multiple sticky insect traps in use during service in the back prep area; remove insect traps during food prep and service.

Multiple cold holding units lacking internal thermometers; provide internal thermometers for all cold holding units.

Observed employee at the appetizer prep area handling food without an effective hair restraint; provide effective hair restraints for food handlers. Corrected on site.

The prep sink in the back kitchen area leaks water onto the floor when the sink's water is in use; repair or replace the leaking pipes.

Observed sponges in the dishwashing area and person in charge confirmed that location uses sponges on food contact surfaces; sponges should not be used on food contact surfaces.

At the front double doors there is a gap when the doors are closed where daylight is visible; repair or replace the doors or repair or replace the weather stripping to prevent pest entry.

In the main sushi prep line observed a food handler chewing or eating food while preparing sushi rolls; the person in charge had the employee discard the gum or food and wash their hands; food handlers should not eat or drink in food prep areas.

Quats in spray bottles tested over 500ppm using the location's and the Health Inspector's testing devices; the person in charge states they followed regular operating procedures for making the sanitizer solution. Rework operating procedures on making the quats sanitizer solution so that the solution tests at recommended PPM by manafacturer. The person in charge was able to dilute the solution with water in sanitizer bottles so that they tested at 200ppm.

At the front double doors there is a gap when the doors are closed where daylight is visible; repair or replace the doors or repair or replace the weather stripping to prevent pest entry.

The prep sink in the back kitchen area leaks water onto the floor when the sink's water is in use; repair or replace the leaking pipes.

The gaskets for the appetizer refrigerator are torn and damaged; repair or replace the gaskets.

Multiple cold holding units lacking internal thermometers; provide internal thermometers for all cold holding units.

Observed sponges in the dishwashing area and person in charge confirmed that location uses sponges on food contact surfaces; sponges should not be used on food contact surfaces.

Observed an employee in the back kitchen area drying sanitized food contact surfaces with a reusable towel; sanitized food contact surfaces should be air dried only | There are multiple sticky insect traps in use during service in the back prep area; remove insect traps during food prep and service.

Observed employee at the appetizer prep area handling food without an effective hair restraint; provide effective hair restraints for food handlers. Corrected on site.

In the main sushi prep line observed a food handler chewing or eating food while preparing sushi rolls; the person in charge had the employee discard the gum or food and wash their hands; food handlers should not eat or drink in food prep areas.

No parasite destruction letter for raw fish (yellowtail) was able to be presented during the inspection; provide.

Quats in spray bottles tested over 500ppm using the location's and the Health Inspector's testing devices; the person in charge states they followed regular operating procedures for making the sanitizer solution. Rework operating procedures on making the quats sanitizer solution so that the solution tests at recommended PPM by manafacturer. The person in charge was able to dilute the solution with water in sanitizer bottles so that they tested at 200ppm.