TERIYAKI EXPRESS

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris in walk in freezer Warning - From follow-up inspection 2026-02-19: Observed same Time Extended

High Priority - Employee washed hands with cold water. Employee returning to kitchen washed hands with cold water. Reviewed proper hand washing procedures. Employee washed hands with warm water Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Single door front cooler raw salmon over ready to eat salads. Operator removed Salmon Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline- cooked shrimp (123F - Hot Holding). Per operator food out of temperature for less than four hours. Operator placed shrimp on stove top to reheat to 165F

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four drawer cooler; raw chicken (41-46F - Cold Holding) per operator item placed in cooler from walk in less than 4 hours ago. Observed Iraq chicken overfilled in unit. Operator removes access chicken and placed in freezer to quick chill. Items not prepared or portioned today. Corrective Action Taken

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 has no time mark. Per operator item out less than four hours. Operator time marked sushi rice

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Operator remade solution. Chlorine tested 100ppm Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Review big 6 food borne illnesses with operator

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. Provided hand out to operator Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of degreaser in dish area. Operator labeled Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in standing water container 80F operator placed container on stove to heat up to 165F Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cook line lowboy drawers, raw shell eggs in drawer above cooked tempura shrimp and dumplings with no divider between drawers. Employee moved eggs to bottom drawer for proper separation. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at front counter used for other purposes as evidenced by food debris in bottom of sink. Manager cleaned out sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on floor by cook line. Manager labeled as cleaner. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in container of standing water. Manager dumped water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil on cook line missing labels. Manager added labels. Corrected On-Site