TOGARASHI

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee rinsing dishes in their hand sink. Operator reviewed the proper use with them. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Observed multiple to go containers not inverted. Operator inverted them. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed them thawing shrimp and tofu in standing water. Operator emptied the water and placed them in coolers. Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2025-10-03: Time Extended - From follow-up inspection 2025-10-10: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at prep area; raw chicken and beef stored above cut cabbage. Operator removed raw chicken and raw beef to proper storage. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with table near by kitchen entrance.

Basic - Bowl with no handle used to dispense salt. Operator removed the bowl. Corrected On-Site

Basic - Food stored on floor. Soy sauce bucket stored on floor at back of the kitchen.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (58F - Cold Holding); cut tomatoes (56F - Cold Holding); cooked noodles (52F - Cold Holding); par cooked beef (55F - Cold Holding); medium cooked eggs (56F - Cold Holding) on cook line closest to dining area about three hours per operator. - From follow-up inspection 2024-12-13: Observed cut tomato 50F cold holding, soft cooked egg 47F cold holding, cabbage slaw 46F cold holding, half and half 57F cold holding on cook line flip top unit closest to door to kitchen.. Operator discarded product. Admin Complaint - From follow-up inspection 2024-12-18: Observed cut cabbage 50F, half and half 51F, cooked eggs 50F still in flip top line cooler. Educated operator on what needs to be kept cold. Operator discarded product and placed any new in another refrigerator. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the top of the two door make table raw chicken is stored over washed and cut celery. Operator moved the chicken. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cook line pork broth (107F - Hot Holding); red curry sauce (114F - Hot Holding). Operator moved the items to burners to reheat. pork broth (212F - Reheating); red curry sauce (207F - Reheating) Corrected On-Site

Basic - Ceiling tile missing. There is a open ceiling tile in the dish washing area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice inside the reach in freezer.

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. In the upright freezer by the dish washing area Beef (5F - Cold Holding); Poultry (9F - Cold Holding).

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the three compartment sink. Operator placed paper towels at the hand washing sink. 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. Emailed to operator. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator. Corrective Action Taken

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On top of the two door under counter cooler in the kitchen hard boiled eggs (80F - Cooling). Per the operator the eggs were cooked in the morning, more than fours ago. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On top of the two door under counter cooler in the kitchen hard boiled eggs (80F - Cooling). Per the operator the eggs were cooked in the morning, more than fours ago.