DAO RESTAURANT

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup at 131°, less than 4 hours per operator.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Red alcohol indicator in thermometer separated.

Intermediate - No soap provided at handwash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked duck. Dated during inspection . Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roe at sushi bar 51°F left out, Less than 4 hours per operator. Put in cooler to cool to 41°F. Corrective Action Taken

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

Intermediate - No soap provided at handwash sink. Soap provided. Corrected On-Site

Basic - Floor soiled. Beef blood. Walk-in freezer.

Basic - Food stored on floor. Cases of food in walk-in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature. Put in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice.

Intermediate - No soap provided at handwash sink. Sushi bar. Repeat Violation

Basic - Food stored on floor. Bag of carrots walk-in cooler. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has incorrect time mark. Properly marked during inspection. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Sushi bar.

Basic - Food stored on floor. Bag of carrots in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 46°F, eggs 48°F, Less than 4 hours per operator, Iced during inspection . Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time mark on rice container dated Wednesday. Properly dated during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bamboo rice roller soiled. Operator discarded. Ice bucket soiled. Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken from yesterday not dated. Dated during inspection. Corrected On-Site

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sauce container with no handle scoop.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Rice at sushi bar, Time marked during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Dishroom sink blocked by wire rack shelf.

Intermediate - Handwash sink used for purposes other than handwashing. Two sinks used for storing items.

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

Basic - Food stored on floor. Bag of sugar.

High Priority - Container of medicine improperly stored. On shelf above prep station.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Rice at sushi bar inspection out of my area at 11:00, discarded at 4:30.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Precooked chicken on line at 102°, less than 4 hours per operator.

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can.

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

Basic - Food stored on floor. Case of food on floor in freezer.

Basic - Old labels stuck to food containers after cleaning. Label dated 12-3 on rice pot with 4 hour limit for today

Basic - Wall soiled with mold like substance.

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

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - From follow-up inspection 2022-12-19: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - From follow-up inspection 2022-12-19: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. - From follow-up inspection 2022-12-19: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shoes in sushi bar. - From follow-up inspection 2022-12-19: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2022-12-19: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature. - From follow-up inspection 2022-12-19: Time Extended

Basic - - From initial inspection : Basic - food-contact surface not properly sealed. Gaskets of prep coolers in disrepair. - From follow-up inspection 2022-12-19: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 48, scallops 47, eggs 50, dumplings 52. Instructed manager to discard. Stop sale. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Rice time marked during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.chicken 101, 73, beef 74, garlic 75, noodles 78. Instructed manager to discard, stop sale. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Thawing food in sink.

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

Intermediate - No soap provided at handwash sink.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Time/temperature control for safety food thawed in an improper manner. Room temp.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab mix at 46°, less than 4 hours per operator, put on ice. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice , time marked during inspection.

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

Intermediate - No soap provided at handwash sink.

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

Basic - Food stored in a location that is exposed to splash/dust. Towel and soap dispenser above prep sink.

Basic - Food stored on floor. Rice and cases of food in walk-in freezer.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. Cut cabbage in direct contact with walk-in cooler shelf.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 58, pork 58, shrimp 50, less than 4 hours per operator. Items transfered to walk-in.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Noodles and cut cabbage on cook-line. Marked during inspection. Corrected On-Site

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Food stored on floor. Breading and rice.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Single-service articles not stored inverted or protected from contamination. Togo trays under soap and towel dispenser. Properly stored during inspection.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.