- Inspection Completed - No Further Action
-
[08B-38-4]
Food stored on floor. Observed cooking oil stored on the floor across from dishwasher.
-
[35B-03-4]
Outer openings not protected with self-closing doors. Observed at back exit door.
-
[42-01-4]
Wet mop not stored in a manner to allow the mop to dry.
-
[14-01-5]
Bowl or other container with no handle used to dispense food. Observed bowl in container of broth on prep table across from dishwasher Also observed bowl in container of sugar in dry storage area.
-
[12B-07-4]
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed employee personal water bottle on prep table across from cook line.
-
[23-03-4]
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets to reach in cooler across from cook line soiled.
-
[03A-02-5]
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (68F - Cold Holding) at front counter sushi station. As per operator for less than one hour. Operator put cream cheese in reach in cooler. **Corrective Action Taken**
-
[16-46-4]
Old labels stuck to food containers after cleaning. Observed old labels on clean dishes in dishwasher area. **Repeat Violation**
-
[36-37-5]
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen area. **Repeat Violation**
-
[10-20-4]
In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handles.
-
[13-03-4]
Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation with no hair restraint.
-
[16-37-1]
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit. **Repeat Violation**
-
[31B-03-4]
No soap provided at handwash sink. Observed no soap at handwashing station at front counter sushi station. Operator provided soap during inspection. **Corrected On-Site**
-
[12B-07-4]
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed employee personal water bottle on prep table across from cook line.
-
[31A-11-4]
Handwash sink used for purposes other than handwashing. Observed dirty bowls stored in handwashing sink at front counter sushi station.
-
[13-03-4]
Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation with no hair restraint.
-
[36-37-5]
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen area. **Repeat Violation**
-
[08B-38-4]
Food stored on floor. Observed cooking oil stored on the floor across from dishwasher.
-
[31B-02-4]
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to dishwasher. Operator provided paper towels. **Corrected On-Site**
-
[31B-02-4]
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to dishwasher. Operator provided paper towels. **Corrected On-Site**
-
[10-20-4]
In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handles.
-
[16-37-1]
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit. **Repeat Violation**
-
[03F-10-5]
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for sushi rice at sushi station.
-
[03A-02-5]
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (68F - Cold Holding) at front counter sushi station. As per operator for less than one hour. Operator put cream cheese in reach in cooler. **Corrective Action Taken**
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