DOMOISHI

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touched the register screen and then proceeded to put on gloves without washing their hands. Discussed and coached employee in proper methods.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled a personal cell phone and subsequently handled clean to go containers without washing hand prior to contact.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut cabbage in walk in cooler. During the inspection employee removed items and placed them correctly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic kitchen utensils stored in hand sink. During the inspection employee removed items.

Intermediate - Packaged food not labeled as specified by law. Observed several plastic bottles with oil and other sauces not labeled.

Basic - Bowl or other container with no handle used to dispense rice and flour.

Basic - Ceiling tile missing. By the walk in freezer.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored inverted .

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice scope stored on top of the ice machine.

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.

Basic - Floor not cleaned when the least amount of food is exposed. Observed walk in cooler floor soiled.

Basic - Floor soiled/has accumulation of debris, throughout the kitchen areas.

Basic - Floor tiles missing and/or in disrepair. By the 3 compartment sink.

Basic - Food stored on floor. Observed case of raw shrimp stored on the floor in walk in cooler. Repeat Violation

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 several kitchen utensils stored in standing water at 101 F.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

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

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

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over produce in walk in cooler. During the inspection employee removed items and placed them correctly. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (67F - Cold Holding); cooked breaded chicken (69F - Cold Holding), stored at cooking line area. As per employee cooked was prepared 2 hours before the inspection. During the inspection employee removed food and placed it in reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored on floor underneath three compartment sink

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor soiled/has accumulation of debris. Observed walk in freezer Floor soiled.

Basic - Food stored on floor. Observed case of shrimp, and case of short ribs stored on the floor in walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 67 F. Employee discarded water and clean utensils. Corrected On-Site

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

Basic - Reach-in coolers interior has accumulation of soil residues, located at cooking line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna and salmon over produce. Operator changed order during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef in walk in cooler. Operator changed order during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.observed raw breaded chicken in walk in freezer stored above raw salmon. Operator changed order during inspection. Corrected On-Site

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed food manager unable to verbally calibrate thermometer. Inspector went over process with operators during inspection. Corrective Action Taken

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. Observed no form or kit; inspector printed for operator. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled spatulas hanging on dry storage rack.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse out sanitizer bucket at hand sink at front counter.

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. Observed no form or training for new employee; Maria, hired less than 3 weeks. Inspector printed and had associates sign and date during inspection. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry storage racks in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Observed above three compartment sink. Observed spray bottle on cook line with no label.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed exterior microwave soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on food storage rack personal cup above customer items.

Basic - Food stored on floor. Observed oil and chili sauce on floor in kitchen area. Operator moved to shelf. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of soiled ice machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at smoothie station; 76F. Operators dumped water. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave on cook line soiled.

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster on site; inspector printed during inspection for operator.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout kitchen in coolers. Observed exterior of ice machine soiled.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on prep table in back of kitchen where reach in coolers are. Observed sanitizer bucket on front counter on top of hand sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls in kitchen area across walk in cooler and walk in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths on dry food rack in back of kitchen.