KOJI JAPANESE AND THAI RESTAURANT

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. Sanitizer reading"0" sanitizer bucket empty, operator changed, primed machine, now reading chlorine 100 ppm Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated manager Corrected On-Site

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw salmon stored with raw tenderized steak Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. In bin of long grain rice

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over cooks line and dishwasher Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Knifes Stored between prep tables

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door

Basic - Food stored on floor. Jug of fry oil on floor

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored. All take out containers not inverted

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bags of unwashed lettuce stored over cooked onion and peppers. Unwashed mushrooms over washed broccoli