IZAKAYA RESTAURANT

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at reach in cooler at front counter the following items out of temperature: Salmon 50, octopus 50°F, imitation crab 50°F Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 50 F, Octopus 50 F, Crab 50 F. previous inspection observed unit located closer to the hand sink. Present inspection observed unit close to the kitchen entrance. Warning

Intermediate - Probe thermometer not used to ensure proper food temperatures. At sushi station, employees don't use thermometer to check temperature.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Warning

Basic - Cardboard used to line food-contact shelves. Warning

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at kitchen . Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees manipulating phones and back to work with clean equipments without Han washing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at front( sushi station) three item at 46°F, salmon, tuna and imitation crab. According to the employee all items were brought from the walk in cooler in the morning around 10:00 am.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Handwash sink used for purposes other than handwashing. Observed at cook line several bottles of water stored in hand sink.

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

Intermediate - No soap provided at handwash sink. Located in the back of the restaurant.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. According to the manager the unit is not cooling properly. A technician is in his way to the restaurant. Temperatures taking inside are good, items still holding temperature at 41°F.

Basic - Food not stored at least 6 inches off of the floor. Observed a bag with flour at st

Basic - No handwashing sign provided at a hand sink used by food employees. For hand sink located in the back

High Priority - Employee washed hands with cold water. Observed employees washing hands with cold water and not soap.

Intermediate - Hot water supply not maintained during peak periods.

Intermediate - No hot running water at three-compartment sink.

Intermediate - No soap provided at handwash sink. Observed not soap at cook line.Cook line.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Cloth used as a food-contact surface. Prep area.

Basic - Employee eating in a food preparation or other restricted area.

Basic - Food stored on floor. Observed at storage are a bag with onions on floor. Employee placed onions bag on shelf. Corrected On-Site

Basic - No hot running water at mop sink.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at kitchen employees changing tasks from clean utensils to soiled items without hand washing. Warning

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. Observed pot with rice no using time mark. Employee discarded the remaining rice. for See stop sale. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed at storage are, right besides the ice machine, hand sink without any plumbing connection for employees hand wash. Warning

Intermediate - Records/documents for required employee training do not contain all of the required information. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Warning

Basic - Food stored on floor. Observed a bag with onions stored on floor by receiving area in the back. Employee placed bag on shelf. Corrected On-Site Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights not shield at storage area. Warning

Basic - Wood food-contact surface not properly sealed. Sushi counter. Warning