Tomo

Observed black build up inside ice machine. Food contact surfaces should be cleaned frequently to prevent accumulation.

Observed sanitizer spray stored above food prep table in back kitchen area. Chemicals should be stored in a way that prevents contamination of food, utensils, linens, equipment and single use items. PIC moved spray during inspection.

Observed back door open. Outer openings of a food service establishment should be protected against the entry of insects and rodents. PIC closed the door during inspection.

Observed employee drinking from an open beverage container in a food preparation area. Drinking should be from a single use cup with a lid in a designated employee area. Employee discarded during inspection.

Observed excessive build up on food contact surface lids in dry storage.

Food not stored in a clean/dry location that is not exposed to splash/dust.

Build-up present in hard to reach areas such as around dish machine, around fryer area, walk in cooler door handle, and shelves above prep top cooler. Areas need to cleaned at a frequency to prevent build up.

Observed slime build up on ice machine baffle. Cleaning frequency shall be increased to prevent buildup.

Observed insufficient ice bath construction to properly maintain cold holding food temperatures. Ice added to ice bath to maintain proper cold holding temperatures.

Observed large pot and food processor stored on floor of main kitchen. All equipment shall be stored 6in. off the floor to prevent contamination. Equipment relocated during inspection.

Observed in reach-in cooler: raw seafood stored over ready-to-eat sauce and raw seafood over read-to-eat vegetables. Observed in walk-in cooler: raw shrimp container stored inside container of ready-to-eat vegetable. PIC moved items to appropriate locations.

Observed multiple containers of TCS foods stored above maximum temp of 41F including container of raw, uncovered beef stored at 50F in walk-in cooler, wrapped beef portion with no label stored at 48F in reach-in cooler, shelled eggs with no label stored at 52F in prep-top cooler, and cut leafy greens stored in reach-in cooler at 52F. All food items discarded during the inspection.

Observed employee drinking from an open beverage container in a food preparation area. Drinking should be from a single use cup with a lid in a designated employee area. Employee transferred drink to single use cup with lid during inspection.

Observed raw shrimp thawing in 5-gallon bucket on the floor of main kitchen. PIC moved shrimp to walk in cooler.

Observed multiple containers of food stored on the floor during inspection, including a box of broccoli on the floor in main kitchen, multiple 5-gallon buckets of sauce on floor of walk-in cooler, and a cooler of seafood on the floor of walk-in cooler. All food relocated off of the floor during inspection.

Observed multiple containers of TCS foods stored in the reach-in cooler above proper cold holding temperature of 41F: such as scallops at 50F, shrimp at 54F, shrimp at 50F, salmon at 56F, beef at 54F, beef at 59F, chicken at 56F, chicken at 54F, chicken at 54F, chicken at 53F and chicken at 56F. All food items discarded during the inspection. Advised PIC that cooler may need to be replaced or repaired due to its incapability to keep proper cold temperatures.

Observed raw shrimp thawing on basin of 3-compartment sink. PIC moved shrimp to walk in cooler.

Observed multiple bags of whole chicken uncovered in walk in freezer.

Observed in prep top cooler: pooled eggs stored above vegetables, raw fish behind non-TCS batter. Observed in reach in freezer/cooler: raw beef above ready to eat items. PIC moved items to appropriate locations.

Observed bag of rice, case of bottled waters, and bucket of sauce on floor in kitchen and walk in cooler.

Observed back door open during inspection. PIC closed it.

Observed cardboard used to line shelves, separate drinks, and being re-used for other food items.

Observed employee drinks stored on/above food prep surfaces and on dry storage shelves. PIC moved items to appropriate location.

Observed TCS foods stored in coolers above proper cold holding temperature of 41F: such as shell eggs at 74F, shredded cabbage at 54F, Egg yolk at 45F, noodles at 71F. All food items discarded, ice was placed in egg yolk to cool.

Observed cups of salad prepped and covered with plastic film and stacked with plastic tray barrier. PIC uncovered salads to cool properly.

Observed used single use gloves stored on sushi prep-top surface for reuse. Gloves discarded during inspection.