FOODY BOWL

Basic - Bowl or other container with no handle used to dispense food. Bowl in bread crumbs. Removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over dried seasonings. Removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of dry good items on cookline. Removed during this inspection. Corrected On-Site Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched soiled curtain to enter kitchen then scooped ice without washing hands. Employees touched soiled curtain multiple times and continued to make drinks without washing hands multiple times. Repeat Violation Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee placed cut tomatoes in pan with bare hands. Spoke with employee. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over vegetables in reach in sushi make table. Manager moved. Package of Raw fish on shelf over opened bag of soy beans in reach in freezer. Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs 67F. Manager stated eggs were out for 30 minutes and began cooking.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna thawed in Reduced oxygen package overnight in walk in cooler bearing the label to remove from package before thawing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of reach in sushi make table: raw salmon 47F, raw tuna 46F. Manager moved to bottom of cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer soiled with food debris. Interior of ice machine soiled with slimy substance. Rice clothes in ware wash area soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Numerous items in hand wash sink near back door. Manager removed. Corrected On-Site Repeat Violation

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Missing for chlorine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at sink in kitchen entrance. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles cooked yesterday morning with no date mark. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser under mop sink not labeled.

Basic - Bathroom door left open other than during cleaning or maintenance. Restroom located in back of kitchen. Also, door has no self closing mechanism. Operator closed door. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowls in several bulk food containers. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler, tuna in sealed bag with label to open before thawing. Manager opened bag. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. White board in back of kitchen. Also, clothes being used with rice are shredded and torn.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food on top shelf in walk in cooler over raw animal products.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat on top of case of sauce. Keys and phone on prep table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Exterior of reach in freezer soiled with food debris. Curtain at pass thru door at front counter soiled with food debris. Repeat Violation

Basic - Reuse of single-service or single-use articles. Open handle water bottle reused for foody sauce in walk in cooler.

Basic - Silverware/utensils stored upright with the food-contact surface up. Forks and spoons at front counter.

Basic - Single-service articles improperly stored. Cases of cups and lids on floor at front counter.

Basic - Stored food not covered. Wontons in reach in freezer not covered. Rice bag opened at triple sink. Manager covered. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed tomatoes over pan with cut broccoli in walk in cooler. Cut cabbage on bottom shelf under cases of unwashed produce in walk in cooler. Bag of carrots over sauce. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on cookline. Repeat Violation

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At front counter.

Basic - Working containers of food removed from original container not identified by common name. Several buckets used for storage of seasonings and sauces lacking label.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Spring rolls 92F in fryer basket for thirty minutes per operator. Sushi rice 97F at front counter since 11:30 AM. Discussed Time as a Public Health Control (TPHC) with operator and sent forms via email. Operator will discard both items in four hours

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened two days prior. Noodles cooked yesterday morning. Pork roast in walk in cooler removed from freezer yesterday has mo date mark.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Female employee washed hands in dump sink at fromt counter.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee scooping ice with artificial nails.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form via email during this inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Drain plug covers in sink near back door.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Test strips available for chlorine dish machine with no conversion chart.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for one employee.

Intermediate - No soap provided at handwash sink. Sink on cookline. Manager filled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in rice and bowl in sugar.

Basic - Food stored on floor. Buckets of sauce on floor near back door. Bucket of sauce and bag of carrots on floor in walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Several knives between make tables and prep tables.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease and cloth covering kitchen door soiled with food debris.

Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware at front counter not inverted.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed avacados on shelf over cut cabbage in walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel at front counter and one towel on cookline.

Basic - Working containers of food removed from original container not identified by common name. Tea syrup containers at front counter have no labels.

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