KATSUYA

High Priority - Toxic substance/chemical improperly stored. Observed a metal polishing

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed downstairs in the dry storage area. Repeat Violation

Basic - Equipment in poor repair. Observed the upright reach in cooler gasket torn next to the ware washing area.

Basic - Floor soiled/has accumulation of debris. Observed at the kitchen entrance.

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 the s pop handle touching the rice. The chef inverted the scoop. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a pan at a temperature of 120°F. at the cook line. The chef put it on the cook top to heat it up. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the inside bar. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed downstairs next to the office.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (50F - Cooling); in the reach in cooler at the cook line. As per the cook it was cooked yesterday.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (50F - Cooling); in the reach in cooler at the cook line. As per the cook it was cooked yesterday. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed tuna (50F - Cooling); .As per the cook it was cut yesterday.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed tuna (50F - Cooling); .As per the cook it was cut yesterday.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at the warehouse washing area and bar. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour. The cook removed it and replaced it with a scoop. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed downstairs in the dry storage, food prep area and ware washing area.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. Repeat Violation

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic container and a plastic squeeze bottle in the sink at the corner of the cook line.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at the bar. Repeat Violation

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

Basic - Ice buildup in walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation - From follow-up inspection 2023-09-14: Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed a quaternary test kit but no chlorine test kit for dish machine. - From follow-up inspection 2023-09-14: Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed a quaternary test kit but no chlorine test kit for dish machine. Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. - From follow-up inspection 2023-09-14: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the cook line. - From follow-up inspection 2023-09-14: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the cook line. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2023-09-14: Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2023-09-14: Time Extended

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

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

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

Intermediate - No soap provided at handwash sink. Observed at the kitchen entrance. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in a plastic container with rice.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the ware wash area.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Hole in or other damage to wall. Observed two holes in the wall next to the kitchen entrance.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in a water temperature of 79°F.

Basic - Light shield damaged/in disrepair. Observed at the wait station. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed throughout the kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at the cook line. Observed the walk-in cooler gasket.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at the reach in cooler at the kitchen entrance. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed at the cook line. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed water damaged quaternary test strips stored on wall next to kitchen dish machine at warewashing area. Warning - From follow-up inspection 2022-06-22: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on top shelving above middle kitchen food prep station, not kept inverted or protected. Warning - From follow-up inspection 2022-06-22: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Observed current license posted on wall near entrance doors of restaurant establishment dated October 1, 2021. Warning - From follow-up inspection 2022-06-22: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located above three compartment sink at kitchen warewashing area and back counter kitchen area. Repeat Violation Warning - From follow-up inspection 2022-06-22: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface located near kitchen warewashing area and near back counter kitchen area. Repeat Violation Warning - From follow-up inspection 2022-06-22: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler/reach-in cooler drawers located across from fryer station at kitchen cookline. Warning - From follow-up inspection 2022-06-22: Observed standing water in bottom of reach-in cooler drawers located across from from fryer station and flat top grill at kitchen cookline. Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at corner handwash sink next to cookline. Warning - From follow-up inspection 2022-01-24: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink located at corner handwash sink next to cookline. Warning - From follow-up inspection 2022-01-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap located near kitchen dish machine area. Warning - From follow-up inspection 2022-01-24: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located at kitchen dish machine area. Warning - From follow-up inspection 2022-01-24: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees located at corner handwash sink next to cookline. Warning - From follow-up inspection 2022-01-24: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface located next to kitchen food assembly prep coolers. Warning - From follow-up inspection 2022-01-24: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black-like substance on wall at warewashing area. Warning - From follow-up inspection 2022-01-24: Time Extended