FLIPPO'S

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the double door reach in freezer, raw shrimp were stored over pepperoni. Neither were commercially packaged. The items were reversed. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. On the reach in cooler and reach in freezer handles.

Basic - Equipment in poor repair. The double door reach in cooler and double door reach in freezer handles are broken.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal food stored above and next to customers ready to eat food. Employee removed during inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Rack across from triple sink in kitchen. Employee removed and cleaned during inspection. Corrected On-Site

High Priority - Employee begins work, reached for an ice scoop and then organized to go cups without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

Intermediate - No soap provided at handwash sink. Front counter.

Intermediate - Spray bottle containing degreaser and glass cleaner per employee not labeled. Employee labeled during inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sushi Station- Cooked Rice (45-48F -Cooling). Per Employee food item in unit overnight. Item not prepared or portioned today. Observed water condensation on plastic wrap. See Stop Sale.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work proceeded to open the ice machine and used scoop to get ice without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sushi Station- Cooked Rice (45-48F -Cooling). Per Employee food item in unit overnight. Item not prepared or portioned today. Observed water condensation on plastic wrap. See Stop Sale.

High Priority - Toxic substance/chemical improperly stored. Bottle of Goo Gone ( Goo and adhesive remover) stored on top shelf next to microwave above prep table in kitchen. Employee removed. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menus on Tables.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Emailed sign to person in charge.

Basic - Bowl or other container with no handle used to dispense garlic powder. Employee removed during inspection. Corrected On-Site Repeat Violation

Basic - Working containers of flour removed from original container not identified by common name. Employee labeled during inspection. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored above container of ginger in Valpro reach in cooler. Employee inverted. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table- ; Cooked rice (78F - Cold Holding). Per chef food item left outside of temperature overnight. Item not prepared or portioned today. See stop

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table- ; Cooked rice (78F - Cold Holding). Per chef food item left outside of temperature overnight. Item not prepared or portioned today. See stop sale.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer 250 ppm. Chef remade to 100ppm. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chef labeled glass cleaner and simple green bottles during Inspection. Corrected On-Site

Basic - Bowl without handle used to dispense flour. Chef removed during inspection. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle stored on prep table front of sushi flip top- Employee removed. Corrected On-Site

Basic - Ice buildup in small RCA reach-in cooler

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Old labels stuck to food containers after cleaning. Container of cheese in reach in cooler. Chef removed and cleaned during inspection. Corrected On-Site

Basic - Working containers of oil removed from original container not identified by common name. Employee labeled oil squeeze bottle during inspection. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) Container of raw shell eggs stored above container of sauces and containers of grands biscuits in Valpro double door reach in cooler. Employee moved eggs to lower shelf. 2) Opened bag of raw chicken stored stored above opened bag of pork dumplings in Frigidaire chest freezer . Employee moved chicken to a different freezer Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Employee labeled both glass cleaner and Sanitizer bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind tall rack covered with dust.

Basic - Working containers of food removed from original container not identified by common name. 1) Container of flour not labeled lower shelf entrance rack. 2) Squeeze bottle of oil not labeled on prep table. Employee labeled. Corrected On-Site

High Priority - Container of medicine improperly stored. Bottle of Mega men GNC and container of dietary supplement stored on shelf above triple sink located at entrance door. Employee removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Valpro 2 doors reach in- Miso soup (50-54F - Cooling). Per employee food item in unit overnight. Food item not prepared today. Observed soup covered in deep pot. See stop sale. Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Manager renewed during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Wrap raw tuna stored above open container of cooked fish in reach in cooler across from entrance door. 2) Container of eggs stored above vegetable in Valpro 2 doors reach in in kitchen. Employee moved cooked food to a different location. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Valpro 2 doors reach in- Miso soup (50-54F - Cooling). Per employee food item in unit overnight. Food item not prepared today. Observed soup covered in deep pot. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice not time marked. Employee time marked 10AM-2PM Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice prepared 48 hours ago not date marked. Employee date marked during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of spice on shelf by entrance door. Employee removed. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee wears hats during inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours Avantco Reach in cooler - Cooked rice (49F - Cooling). As per employee food item in unit over 4 hours. It wasn't prepared nor portion today. Observed item placed in deep pan and wrapped in multiple layers of plastic. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Row salmon stored above cooked rice in lower Avantco reach in cooler next to entrance door. Employee inverted. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fahrenheit within 6 hours Avantco Reach in cooler - Cooked rice (49F - Cooling). As per employee food item in unit over 4 hours. It wasn't prepared nor portion today. Observed item placed in deep pan and wrapped in multiple layers of plastic. See stop sale.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bowl or other container with no handle used to dispense food. In container of parmesan cheese. Employee removed. Corrected On-Site

Basic - Food stored on floor. Case of cooking oil stored on floor in kitchen. Employee elevated. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi rice , 70°f room temperature held overnight. Operator discarded. As per owner sushi rice is made daily. Establishment using TPHC. Advise operator, sushi rice needs to be discarded after 4 hours once held at room temperature. Sushi station not open time of inspection Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Old labels stuck to food containers after cleaning in ware washing area.

Basic - Utensils / containers not properly air-dried - wet nesting in ware washing area. Operator placed containers to air dry during inspection. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station flip top cooler ;tofu , cut lettuce, cut cabbage , raw tuna , krab meat , hamachi (46-49°F) held under 4 hours ago. Operator moved to another reach in cooler for quick chill. Corrective Action Taken Warning - From follow-up inspection 2021-08-11: Establishment closed for today due to no WiFi connectivity. Violations will be reviewed at the next unannounced inspection. Establishment awaiting technician, no Tcs foods stored inside unit . Sign posted on equipment, do not use until repaired. Time Extended