TERIYAKI MADNESS

High Priority - Toxic substance/chemical improperly stored. -Oven and fryer cleaner stored on prep table with containers of sauces and brown cutting board. Manager stored cleaner in designated area. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -Mop bucket and mop stored in front of hand sink. Manager moved mop bucket. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee computer and bag stored on prep table next to brown cutting board where steak is being cut. Manager moved items. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on rack next to three compartment sink. Repeat Violation

Basic - Food stored on floor. -Rice cooker hot holding brown rice stored on floor. Manager moved rice cooker off the ground. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -Stored on push cart handle. Tongs were moved. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -On clean container stored above three compartment sink and on clean sauce bottles.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Wet wiping cloth stored on dry storage rack near mop sink. Manager discarded wet wiping towel in laundry basket. Corrected On-Site

Portable fire extinguisher missing from its designated location. For reporting purposes only. -Two fire extinguishers on floor by CO2 tanks. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near bucket rack not near food. Manager discarded cleaned and sanitized the area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan above hot holding unit. orange spice chicken (79F - Hot Holding) Employee discarded per quality. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. During inspection observed tongs hanging on cart. Manager moved.

Portable fire extinguisher missing from its designated location. For reporting purposes only. During inspection observed 2 fire extinguishers behind ladder on floor near co2 tank. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2024

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beef (127F - Hot Holding) Manger discarded for quality purposes.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in rear of restaurant blocked by mop buckets. Manager removed. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pan on shelf in dish area wet nesting.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on cart handles.

Basic - Open dumpster lid.

Basic - Working containers of food removed from original container not identified by common name. Panko removed from original container. Manager labeled item. Corrected On-Site

Portable fire extinguisher missing from its designated location. For reporting purposes only. 2 extinguisher on floor in back area next to CO2 tank.