ROBOTO TOKYO GRILL

Intermediate - Handwash sink used for purposes other than handwashing. Storing towel.

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

Intermediate - No soap provided at handwash sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in kitchen.

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

Basic - Bowl or other container with no handle used to dispense food. In Samari sauce, cups Removed during inspection. Corrected On-Site

Basic - Floor soiled with accumulated grease, food debris. Floor under equipment on line.

Basic - Ice scoop handle in contact with ice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of teriyaki sauce bucket in walk-in cooler. Corrected On-Site

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

High Priority - Container of medicine improperly stored. Rubbing alcohol on shelf above chest freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Top of prep table in back kitchen.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Mold like substance in triple sink. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In sugar bucket.

Basic - Dining tables not clean. Tables and booth seats sticky to touch.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash in middle sink no sani step.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. shelf under flattop grill and 4 burner range. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on wall at triple sink.

Basic - Working containers of food removed from original container not identified by common name. Sugar bucket.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef and chicken at 45°, less than 4 hours per operator, iced during inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of triple sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Basic - Buildup of food debris/soil residue on walk-in cooler shelves.

Basic - Floor soiled with accumulated grease, food debris, and/or dust. Under cooking equipment on line.

Basic - Nonfood-contact surface soiled with grease. Counter under flattop grill.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.

Basic - Unclean building components, attachments or fixtures. Fan cover and coils of walk-in cooler.

High Priority - Raw animal food stored over or with unwashed produce. Eggs over carrots.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Sink on front line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen.

Basic - Bowl or other container with no handle used to dispense food. In raw shrimp on line.

Basic - Ice scoop handle in contact with ice.