Jan 7, 2022
Routine - Food
Inspection Completed - No Further Action
09-01-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - cook handling carrots, green onions with barehands while slicing and placing in container for later use.
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp and raw pork over sauce in walk in cooler -raw pork chops stored above tcs sauces in glass reach in cooler
08A-20-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw beef and salmon in walk in freezer
12A-09-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees washed hands with single use gloves on. Corrected On-Site
22-02-4
Intermediate - Food-contact surface soiled with food residue or soil. - cutting board at cookline
31A-04-4
Intermediate - Handwash sink not functioning in food preparation area. Water shut off and hand sink in sushi prep area. Corrected On-Site
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. - employee rinsed wiping cloth in hand washing sink
41-17-4
Intermediate - Spray bottle containing toxic substance not correctly labeled. -purple solution marked clorox
22-20-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. - ice machine in kitchen
14-01-5
Basic - Bowl or other container with no handle used to dispense food. -bowl in rice container
12B-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - water bottles on dry storage shelf
40-06-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on microwave - cellphone on shelf over prep cooler
36-73-4
Basic - Floor soiled/has accumulation of debris. - below equipment and shelving throughout establishment -walk in cooler
08B-38-4
Basic - Food stored on floor. -case of broccoli on floor in walk in cooler -sauce buckets stored on floor in dry storage area
10-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-20-4
Basic - In-use tongs stored on equipment door handle between uses.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink -Walk in cooler door and gasket - cookline prep cooler gaskets
06-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. -bus tubs of raw chicken submerged in standing water
46-01-4
Marked exit/path to marked exit blocked. Access to back exit door blocked by bicycle, chairs. For reporting purposes only.