BENIHANA OF TOKYO STEAK HSE

High Priority - Raw animal food stored over or with unwashed produce. Observed raw tuna stored over case of cherry tomatoes in walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw salmon on speed rack inside of walk in cooler.

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 sushi rice, butter and garlic butter stored in ambient temperature with no time mark for time as a public health control. Employee provided time mark. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed bowl and ice cream scoop stored in hand wash sink near beverage station. Observed hand wash sink in back room dining area soiled with straw and paper towels.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near walk in cooler.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for sushi rice, garlic butter and butter. Operator was provided form and form was filled out at the time of the inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored in ginger container in walk in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles on reach in cooler at sushi station soiled with old food debris.

Basic - Current Hotel and Restaurant license not displayed. Observed old license posted on wall at front counter. Operator provided current license. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal cellphones on prep tables in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nesting on shelf near prep area.

Basic - Floor area(s) covered with standing water. Observed standing water on ground in front of exterior door.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven in kitchen soiled with old food debris.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed ice cream chest freezer lid near ice machine in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters sushi station soiled with grease.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers on shelf near prep area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dish machine soiled with black mold-like substance.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table at sushi station. Employee placed wiping cloth in sanitizer bucket.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers at shelves. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen blocked by service push cart. chef removed push cart. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink near beverage station used as a dump sink. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink near beverage station utilized as a dump sink.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers on drying shelf.

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink near prep tables. Employee provided soap. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with sanitizer not labeled at bar area. Employee labeled sanitizer bucket. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean containers wet nesting on shelf near dish area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of walk in freezer.

Basic - No copy of latest inspection report available.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on top of sushi counter not in sanitizer bucket. Manager placed wet wiping cloths in sanitizer buckets. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter on mop sink missing backflow preventer.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at meat cutting prep station with wet wiping cloths stored inside. Observed hand wash sink at beverage station with ice dumped inside of it.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at any hand wash sinks in kitchen. Operator provided paper towels. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at bar. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed container used as scoop with no handle in veggie mix inside of reach in cooler at sushi takeout station. Manager removed container from veggie mix. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling inside of walk in cooler with accumulated dust.

Basic - Covered waste receptacle not provided in women's bathroom. Observed waste receptacle in employee restroom missing cover.

Basic - Floor area(s) covered with standing water. Observed standing water at dish area and bar area.

Basic - Floor not cleaned when the least amount of food is exposed. Observed floors not cleaned at beverage station and dish station.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored in sanitizer buckets at prep area. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By preparation table in kitchen area. Manager refilled it. Corrected On-Site

Intermediate - No soap provided at handwash sink. By preparation table in kitchen area. Manager refilled it.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Temperature gauge not working. Manager called technician. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris inside reach in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on prep area. Manager removed the items from prep area.Corrected On-Site Corrected On-Site

Basic - Reach-in cooler interior/ accumulation of soil water.

Basic - Standing water in bottom of reach-in-cooler. Cook line.

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. Observed chlorine 0 ppm in Bar Area. Operator corrected 50 ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee in sushi kitchen. Instructed employee, who washed hands before putting on gloves. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed maximum rinse temperature 173°F.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vent by Walk in Cooler door.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed maximum rinse temperature 173°F.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside fried rice container. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven in middle kitchen. Repeat Violation

Basic - Missing drain plug at dumpster. Observed in garbage enclosed area.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in bar area.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching his head and clothes and then engaged in food preparation with not change of gloves. Observed in sushi bar area. Operator instructed employee who washed hands and put on gloves. 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 and the time removed from temperature control cannot be determined. Observed butter and garlic butter in sushi bar. See stop sale. As per operator, butter was held for two hours. Operator marked the time. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed in bar area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven in middle kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Employee hanged. Corrected On-Site