TANUKI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked beef at walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at smaller cookline.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container with utensils inside at hand washing sink near warewashing area. Container was removed. Corrected On-Site Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink at bar area near entrance to bar.

Intermediate - No soap provided at handwash sink. Observed at hand washing near walk-in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vent soiled at warewashing area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door. Repeat Violation

Basic - Food stored on floor. Observed container of frozen beef on floor at walk-in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer at reach-in cooler at smaller cookline.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles not label with common food name at smaller cookline.

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than hand washing at hand washing sink at preparation area. Warning - From follow-up inspection 2024-06-12: Observed hand washing sink used for purposes other than hand washing at hand washing sink at warewashing area. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2024-06-12: Observed no chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance at warewashing area. Warning - From follow-up inspection 2024-06-12: Observed AC vent soiled at warewashing area. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-06-12: Observed exterior door has a gap at the threshold that opens to the outside. Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Observed the sink full of dishes in the ware washing area. The chef removed the dishes. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the ware washing area.

Basic - Bowl or other container with no handle used to dispense food. Observed at the front counter area in a container of vegetables. The chef removed it.

Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn at the sushi station.

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

Basic - Floor area(s) covered with standing water. Observed in the preparation area and ware washing area.

Basic - In-use tongs stored on equipment door handle between uses. Observed in several different areas. The chef removed it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several reach in coolers gaskets soiled.

High Priority - Nonfood-grade bags used in direct contact with food. Observed flour stored inside black garbage bag at dry storage area inside plastic container.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed temperature shrimp (115F - Hot Holding) on sushi preparation area. Shrimp got reheated fried Tempura shrimp 170F . Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used as a dump sing at kitchen area. Also metal container stored inside hand wash sink.

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor area(s) covered with standing water. Observed inside walk in cooler and ware washing area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed inside walk in cooler. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Observed on shelf under preparation table next to stove at kitchen.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar-Chlorine 0ppm.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License paid at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over vegetables. Operator rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line-duck (78f - cold holding at room temperature ) Operator placed inside walk in cooler to rapid cool. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Observed can opener soiled with build up of old debri. Operator took can opener to ware wash area. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can blocking hand sink. Operator removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked duck cooked 2 days ago not date marked.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop stored inside container of frozen beans. Also containers used as scoops stored inside rice bin and flour bin inside dry storage room. Operator removed. Corrected On-Site

Basic - Clean plates, pots and pans not stored inverted or in a protected manner,stored on storage rack across from ware wash area.

Basic - Equipment in poor repair. Observed door handles on cook line in disrepair.

Basic - Food not stored at least 6 inches off of the floor. Observed ginger and soy sauce stored on floor in dry storage room. Operator removed from off floor. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with food debris. Observed shelf covering inside dry storage room soiled.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of seasonings and squeeze bottles containing different sauces not labeled.