KEBO RESTAURANT

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle near cook line.

Basic - Bowl or other container with no handle used to dispense food. Observed cup used to scoop rice inside bin of rice near cook line.

Basic - Food stored on floor. Observed gallon of cooking oil on floor near cook line.

Basic - In-use tongs stored on equipment door handle between uses. Observed a set of tongs on oven door handle at the cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 81F near cook line.

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

Basic - Working containers of food removed from original container not identified by common name. Observed working containers of seasonings on prep table with no label.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed three packs of octopus not frozen after being packaged onsite. Coached manager on correct procedure. Warning

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 chicken over ham croquettes at reach-in freezer next to prep sink. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed three packs of octopus not frozen after being packaged onsite and with no HACCP plan approved. Product was discarded. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing blocked by pans sink next to entrance to kitchen. Pans were removed. Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at both hand washing sinks. Paper towels were provided. Warning

Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink next to entrance to kitchen. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment doing reduced oxygen packaging of raw beef, octopus, and branzino with no approved HACCP plan. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed large white cutting board at prep area grooved. Warning

Basic - Equipment in poor repair. Observed RIF gaskets in disrepair next to prep sink, RIC door handle in disrepair to the right of entrance door. Warning

Basic - Food stored on floor. Observed plastic container of oil on floor next to hand washing sink at cook line. Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. Observed plastic squeeze bottles not labeled at cook line. Warning

Basic - - From initial inspection : Basic - Food stored on floor. Observed oil container on floor by end of cook line. Warning - From follow-up inspection 2025-02-28: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven doors at kitchen. Repeat Violation Warning - From follow-up inspection 2025-02-28: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed by the end of cook line. Warning - From follow-up inspection 2025-02-28: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and plates not inverted at shelf at cook line. - From follow-up inspection 2024-11-26: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards no longer cleanable at cook line. - From follow-up inspection 2024-11-26: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on ovens door at kitchen. Repeat Violation - From follow-up inspection 2024-11-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler across cook line. - From follow-up inspection 2024-11-26: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment utilizing reduced oxygen packaging for raw meats and raw chicken and not removed from package within 48 hours. Warning - From follow-up inspection 2024-11-26: Admin Complaint

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in cooler across cook line. - From follow-up inspection 2024-11-26: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times near kitchen entry. Sink blocked with shelf and boxes of food. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in sink on cook line. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- raw chicken 50F (2:30-3:15). Employee placed chicken in cooler. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees on cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- raw chicken 50F (2:30-3:15). Chicken thawing on tray stored on left side of dish machine drain board with no running cold water.

High Priority - Operating with an expired Division of Hotels and Restaurants license. At the time of the inspection, owner renewed license,confirmation number 236033355. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the time of the inspection observed cutting board with marks located in the preparation area.

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

Intermediate - No soap provided at handwash sink.

Basic - Bowl or other container with no handle used to dispense food. At the time of the inspection observed bowl with no handle inside container of rice located by oven.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the time of the inspection observed employee personal belongings stored in preparation table. Corrected On-Site Employee removed personal belongings from preparation table. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection observed hood filter soiled.

Basic - Old labels stuck to food containers after cleaning. At the time of the inspection observed old labels in containers located in the reach in cooler at the preparation area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth throughout the kitchen.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Food stored on floor. Observed cooking oil stored on floor in kitchen.

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

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

Basic - Old labels stuck to food containers after cleaning.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler inter soiled.

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

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

Intermediate - No soap provided at handwash sink.

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

Basic - Food stored on floor. Observed container of oil stored in floor in kitchen.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled at reach in cooler.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed buckets inside employees hand washing sink next to make line. Repeat Violation

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom kitchen hallway,

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed kitchen Cook wearing a watch while working with food.

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen oven. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing ambient thermometer inside most kitchen coolers throughout.

Basic - Soiled dry wiping cloth in use.

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

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

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.

Basic - In-use tongs stored on equipment door handle between uses.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing at room temperature.