TIMO RESTAURANT

Basic - Bowl with no handle used to dispense rice. Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

Basic - Food storage container/container lid cracked or broken.

Basic - Ice buildup in reach-in freezer.

Basic - Observed Cloth used as a food-contact surface lining pan of egg plants.

Basic - Observed various containers of food stored on floor in walk in cooler. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food stored on floor. Observed cases of food on floor in prep area.

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

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining several containers of cut leafy greens. Chef removed. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of flour. Chef removed. Corrected On-Site Repeat Violation

Basic - Cloth used as a food-contact surface. Observed wiping cloth's lining pan of mozzarella cheese. Chef removed. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment.

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. Discussed and emailed form to operator. Corrective Action Taken

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. Discussed and emailed form to operator. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense ice from ice machine.

Basic - Cloth used as a food-contact surface. Observed wiping cloth lining a pan of raw beef. Chef removed. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees. Located in salad/ pizza station.

Basic - Reach-in freezer interior have accumulation of soil residues.

Intermediate - No soap provided at handwash sink.

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed case of takeout bowls being stored on floor in dry storage area.

Basic - Cloth used as a food-contact surface. Observed wiping cloths lining rotini. Located in reach in freezer.

Basic - Equipment in poor repair. Observed ric gaskets torn.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water. Located next to 3 compartment sink.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various containers of bread.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef being stored on top of cooked chicken. Located in kitchen reach in cooler. Chef rearranged. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed seared tuna being offered but menu does not identify that items contain raw or undercooked animal foods covered by the consumer advisory.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Cloth used as a food-contact surface. Observed wiping cloths lining a pan of sliced cheese. Located in pizza station.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Equipment and utensils not sanitized after being washed and rinsed. Advised manager and he instructed employee to set up sanitizer solution in 3 compartment sink. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef being stored on top of cooked chicken. Located in reach in cooler.

High Priority - Toxic substance/chemical improperly stored. Observed degreaser stored on table next to cooked food. Chef removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket being stored in hand washing sink. Chef removed. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container on rotini. Chef removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Located throughout restaurant.

Basic - Cloth used as a food-contact surface. Observed wiping cloths lining various trays of vegetables. Chef removed. Corrected On-Site

Basic - Equipment and utensils not sanitized after being washed and rinsed. Advised manager and he instructed employee to set up sanitizer solution in 3 compartment sink. Corrective Action Taken

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

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

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

Basic - Single-service articles improperly stored. Observed case of takeout containers being stored stored on floor in ware wash area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed various foods thawing in standing water. Located in 3 compartment sink. Chef moved to reach in cooler. Corrected On-Site