DOMO IZAKAYA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked egg 62F for 30 minutes. Operator placed in cooler during inspection. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken 119F for 30 minutes per operator. Operator placed in oven to reheat during inspection. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Held at room temp- cooked vegetable stuffed Yozo 90F (11:00-12:00)- reheated to 186F. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing next to 3 compartment sink. Scissors stored in sink. Eel thawing 32F, strainer and corer stored in Sink in sushi bar area.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held at room temp- cooked vegetable stuffed Yozo 90F (11:00-12:00)- reheated to 186F. Provided establishment with written procedures to hold food at room temperature. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl stored in bin of rice in prep kitchen. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Eel thawing 32F in hand wash sink in sushi bar area. Repeat Violation

Basic - Time/temperature control for safety food thawed under hot running water. Krab sticks 30F thawing under running water at 97F.

High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken stored open walk in freezer in plastic thank you bags.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- sushi bar- EEL 111F (11:38-12:38) reheat 204F. Hot hold- rice with cooked egg 107F (12:00-12:30) reheat 174F. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sushi bar. Using prep sink instead of hand sink.

Intermediate - No soap provided at handwash sink at sushi bar. Using prep sink instead of hand sink.

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in dry rice.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on wire/metal shelf behind ninja blender.

Basic - No handwashing sign provided at a hand sink used by food employees. At sushi bar. Using prep sink instead of hand sink.

Basic - Open dumpster lid.

Basic - Stored food not covered. Shrimp stored in upright glass cooler not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- pork 37F (12:00-12:45) with no cold running water. Employee placed pork in upright cooler.

Basic - Uncovered food stored near hand wash sink exposed to splash at sushi bar location.

Basic - Working containers of food removed from original container not identified by common name. Portioned salmon stored in walk in freezer not labeled with common name.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Second line glass door cooler - Raw chicken on stick over broth and bean sprouts.

Intermediate - Handwash sink not accessible for employee use at all times. Front sushi bar Hand wash sink cleared during the inspection. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects observed in rear kitchen / preparation area. Flying insects not observed in contact with food and/or food contact surfaces at time of the inspection. Discussion conducted with manager and staff reference importance of pest control specific to flys.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw repackaged / portioned chicken over raw beef in preparation area glass door cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back line - Tempura shrimp 93, tempura vegetables 70, tempura chicken 70F Less than 1 hr. Items placed under TPHC and procedures updated during the inspection. Corrected On-Site

Basic - Ceiling tile missing. Rear preparation area over upright reach in coolers