KOTO JAPANESE CUISINE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler. Raw beef stored over cooked noodles. Operator moved Corrected On-Site

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna fully defrosted in vacuum sealed bag bearing label with thawing instructions

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp being thawed in standing water at triple sink. Operator turned on cold water Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Toilet/urinal not flushing/functioning properly. Urinal

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Spray bottle containing toxic substance not labeled. Observed in kitchen at prep table by back door unlabeled spray bottle containing liquid. Operator stated it was degreaser and labeled it as such. Corrected On-Site

Basic - Toilet/urinal not flushing/functioning properly. Observed at men's restroom one urinal not functioning.