DOMOISHI

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. Employee went to storage room, grabbed two packages of to go bags, then grabbed two customer containers and utensils without washing hands. After manager instructed, employee washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Long Chest freezer, two wrapped pieces of raw chicken over tray of raw beef. Employee moved chicken to bottom Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of chicken, made 28 hours ago, missing label. Employee placed date labels Corrected On-Site

Basic - Food stored on floor. Cook line- floor-two gallons of liquid sugar on floor, employee placed gallons on shelf Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon on water temperature (80F). Employee removed from water to be clean and sanitize Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chest freezer- raw chicken breast in portioned bags over bag of frozen mango. Employee placed chicken under mango Corrected On-Site

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 and the time removed from temperature control cannot be determined. Sushi rice- per operator food on time at 11:00 am Employee placed time label Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Small containers of sautéed shrimps and chicken, made yesterday and Tuesday, not dated, employee dated. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water temperature (101F). Employee removed from water to be cleaned and sanitized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Observed bowl of wings left under fry canister shelf to ambient temperature, employee stated wings held less than two hours, advised employee to placed back on cooler for a quick chill. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table in front counter, manager placed on sanitizer bucket. Corrected On-Site Repeat Violation

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 and the time removed from temperature control cannot be determined. Sushi rice, placed on time 1 hour and 30 minutes ago, Employee placed time label Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Ware washing area-clean equipment shelf, observed several piles of plastic containers stacked wet, Employee removed from pile to allow air dry. Corrective Action Taken

Basic - Food stored on floor. Several containers of cooking oil on floor in front counter, below hand wash sink, employee removed and placed on shelves Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi rice scoop inside cold water, Employee removed Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Prep table in rear kitchen, employee removed Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table in front of triple sink, employee removed Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. WIC- Beans sprouts stored on open cardboard box. Employee removed bean sprout from halfway open box. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chest freezer- raw chicken over frozen vegetables, Employee placed chicken under RTE foods.

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 and the time removed from temperature control cannot be determined. Sushi rice, per operator placed on time 30 minutes ago, Employee placed time label. Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Unable to calibrate, temperature stays on 40F

Basic - Food stored on floor. - entrance to rear kitchen: -several containers of soy sauce Several boxes of food. Employee placed all boxes and containers on shelves . Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Under prep sink, employee removed And placed on under prep table shelf Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2022

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (47F - Cold Holding), per manager food held less than 4 hours, ice added for a quick chill. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of chicken soup, mash potatoes, prep on 2/11/23, Employee dated all containers Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned and sanitized Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Front counter- several gallons on liquid sugar and cooking oil, employee removed and stored properly Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Ice cream cup and drink on two doors RIF, manager placed on separate container with ID label for employees Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork bone broth sauce (70F - Cold Holding), per operator sauce last for 2 hours. TPHC form provided and explained to operator -2 flip top; crab (48F - Cold Holding); white chicken (48F - Cold Holding); beans sprout (49F - Cold Holding). Per operator food held less than 2 hours. Observed small plastic drainers on the bottom of each container to avoid moisture on food,. Operator removed drainers; second temperature (43-41). Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice, per operator rice can not be kept cold holding temperatures, neither hot holding temperatures. TPHC form provided and explained to operator. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed small letters sticked to front counter display window. Provided proper sign to operator. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned Corrected On-Site

Basic - No container installed for catching grease from hood drip tray.