TORO TORO

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen workers.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen food workers.

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

Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site

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

Basic - Accumulation of debris on drainboards or equivalent.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Food stored on floor. Observed boxes of bananas on floor next to buffet area.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen employee touching dirty Utensils and engaging in food preparation.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can Opener food debris throughout.

Intermediate - Handwash sink used for purposes other than handwashing. Observe kitchen utensils inside Employee handwashing sink next to three compartment sink.

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.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dry storage location.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employees cell phone on top of food preparation area, next to walk in cooler.

Basic - Floor soiled/has accumulation of debris. Clean underneath all kitchen work table, from old food debris.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all top surfaces of kitchen shelves soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed Frozen butter being thawed in room temperature next to walk in cooler.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen wiping cloth and dirty clothes, utensils, inside dishwasher employee hand washing sink.

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.

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 - Accumulation of debris in three-compartment sink.

Basic - Accumulation of debris inside warewashing machine.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food stored on floor. Containers of vegetable oil kitchen floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

Basic - Open condiments provided for self-service not properly protected. Corrected On-Site

Basic - Soiled dry wiping cloth in use.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean where needed throughout kitchen area.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on the line touching soiled apron and then engage in food preparation.

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

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 - Ambient air thermometer not located in the warmest part of the cold holding unit.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Most kitchen employees.

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

Basic - Soiled dry wiping cloth in use.

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.

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.

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

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

Basic - Floor soiled/has accumulation of debris. Under kitchen fryer.

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

Basic - Soiled dry wiping cloth in use.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooking area.

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.

Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. Corrected On-Site Repeat Violation

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - No handwashing sign provided at a hand sink used by food employees. Buffay service area.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling tile missing. Dishwasher area.

Basic - Hole in or other damage to wall. Missing wall Tiles, dishwasher area.

Basic - Ice scoop handle in contact with ice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of mold like substance to walk-in cooler door gaskets.

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

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed Mop bucket and garbage blocking employee hand sink dishwasher area.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired 10/01/21. Observed operator paid during the inspection .216014832 Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by the three compartment sink, no paper towels. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed in the kitchen: wet in spouse wiping cloth underneath two cutting boards Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the gaskets for the reach in cooler in the servers area soiled. Observed employee clean during the inspection. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed in the kitchen in front of the cook line: water leaking from the hand washing sink. Observed the pipe leaking from the ceiling above the large dish machine. Operator called maintenance to service during the inspection