LATIN JAPAN 2

Intermediate - Handwash sink not accessible for employee use at all times. Containers in handwash sink next to grill.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in noodles.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored overtop unwashed cabbage in refrigerator on cooks line. Chef removed eggs and properly stored them. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. No dates on any items in kitchen area. Had a discussion with chef about proper date markings. Chef properly dated items in kitchen. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on cooks line. Chef placed paper towels at hand washing sink. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in door way leading to kitchen.