BENIHANA OF TOKYO STEAK HOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - flip top- cut lettuce (54F). Per operator item placed in unit approximately 1 hour ago. Observed unit not turned on. Operator moved item to reach in to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table - cooked chicken (122-125F - Hot Holding) per operator holding 1 hour. Operator immediately removed to reheat. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor soiled/has accumulation of debris. 1. Under and behind ice machine 2. Under dry storage shelving. 3. Under and around bar cold holding units. 4. Under and around sushi area cold holding units.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cold holding units in sushi area.

Basic - Stored food not covered. Ice cream in prep area chest freezer. Operator covered. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray with raw steak stored on shelf above ready to eat salads. Operator removed. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in kitchen. Warning

Basic - Reach in freezer door in disrepair/has exposed insulation in kitchen. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Cookline employee picked up lemon from floor, changed glove to continue food service. Reviewed handwashing with server washing and glove usage with employee. Employee washed hands and changed gloves. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb at pipe with hose attached facing north side of building.

Basic - Ceiling shows signs of damage by tables 17-20

Basic - Cookline employee with soiled clothing.

Basic - Dead roaches on premises. -3 dead roaches on floor by sushi station CO2 tank.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee bag and purse stored on shelf at dish washing area. Operator removed and stored properly.

Basic - Floor area(s) covered with standing water. -sushi area standing water on floor left of reach in freezer.

Basic - Ice buildup in walk-in freezer door frame.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Ice cream scoop stored in water 85F, operator stored dry. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning at dish washing area.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. -Basement area single service foam cups stored on floor.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. -ware washing station; Dishwasher (Temperature 128), repairman came during inspection, Dishwasher (Temperature 160F) Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Equipment in poor repair. -Prep area 2 door reach in cooler worn gaskets.

Basic - Standing water in bottom of reach-in-cooler. -Sushi station reach in cooler #12

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar in reach in cooler, tuna 40°F not removed from reduced oxygen package before being thawed.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available. Supplied operator with thermo strips to measure water temperature. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by cook line, no paper towels provided. Operator supplied Corrected On-Site

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. At sushi bar in reach in cooler, tuna 40°F not removed from reduced oxygen package before being thawed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - 4 drawer - raw shrimp (38-45F); raw fish (38-45F). Per operator items were held in unit less than 2 hours. No items prepped or portioned today. Operator moved items to walk in to quick chill. 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. Cookline butter and cream. Operator properly time marked. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up triple sink to quaternary 200ppm. 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. At bar; fresh garlic in butter has no time marking. Operator stated being held one hour, applied appropriate time mark. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Bathroom door left open other than during cleaning or maintenance. Men and Women restroom door(s) propped open, not being cleaned or maintained. Operator closed door(s). Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0).

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Produce Walk in vents

Basic - Floor soiled/has accumulation of debris. Carpet soiled throughout dining room. Floors in sushi area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Booths in hibachi area unclean. Food debris in between cushions. Gaskets to sushi station freezer. Gaskets to sushi station bottom reach in coolers

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind sushi bar stove top.

Basic - Working containers of food removed from original container not identified by common name. Oil and soy sauce squeeze bottles at sushi ststion

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. vents in walk in cooler

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting.

High Priority - Time/temperature control for safety food (sushi) identified in the written procedure as a food held using time as a public health control has no time marking. Operator stated being held less than 1 hour, applied appropriate time mark. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At dish machine; temperature sanitization <160°F. Operator called for service, set up triple sink to quaternary 200ppm. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw chicken and then handled raw shrimp. Raw shrimp discard and cook instructed change gloves and wash hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) whipped butter (61°F); garlic butter (61°F) on ice next to grill at cook line. Ice level shallowButters on ice less than 1 hour per Manager. Ice added. 2) yum yum sauce (41-51°F); whipped butter (41-46°F) on ice at bar. Ice level shallow. Items on ice less than 2 hours per Manager and additional ice added. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting on shelves in dish area. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of water 76F next to grill. Container moved to grill. Corrective Action Taken