TOMO JAPANESE RESTAURANT

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength, measured at 20ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager set up three compartment sink. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over cabbage. Shelled eggs and unwashed cabbage over ready to eat mini cream puffs.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave has old food debris inside.

Basic - Food stored on floor. Rice in ziploc bags on floor. Employee placed on shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on over door. Employee removed tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup between stove and fryer.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Manager will set up three compartment sink Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee adding water from hand sink to tempura batter.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in walk in cooler not dated Repeat Violation

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Observed bed in storage room/ office area with reach in freezer Repeat Violation

Basic - Wood food-contact surface not properly sealed. In reach in freezer on cook line

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher 0ppm. Primed machine and ran dishwasher 4 times. Operator set up three compartment sink. Three compartment sink chlorine 100ppm Corrective Action Taken

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop 71f, operator dumped water Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.Observed no parasite destruction papers for the fish. Operator provided copy from dj tuna during inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding in walk in cooler Kimchee 44f

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooks line shrimp 107f, advised to reheat

Intermediate - Handwash sink not accessible for employee use at all times. Bowl stored in handsink on cooks line. Operator removed bowl 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. Mizo soup, Kimchee, various items in walk-in cooler

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the ice machine with white mold like substance on the inside. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In bulk rice bag

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee stated his personal Kimchee and bean sprouts in kitchen. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under cooking equipment

Basic - Food stored on floor. Cooking oil Repeat Violation

Basic - Ice buildup in reach-in freezer. Cooks line

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in cooler

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Observed a bunk bed in the storage room. Repeat Violation

Basic - Wood food-contact surface and non food contact surface not properly sealed. In kitchen and walk in cooler

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the ice machine with black mold like substance inside the ice machine. Repeat Violation

Basic - Food stored on floor. Observed wine and vinegar stored on the floor in store room by the back door. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in the reach in freezers by the sushi bar area. Repeat Violation

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Observed a bed, pillows and blankets. Let manager know he needs to partition off the bed from the store room and remove freezer that is in the store room. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the fan covers in the walk-in cooler with debris on the cover. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed a wet mop stored in the bucket by the back door. Repeat Violation