KIMONOS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed whole shell eggs stored directly above ginger Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting board has black discoloration left on the surface ( sushi bar)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food containers soiled used in the prep kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris on counter in the sushi area.

Intermediate - Spray bottle containing toxic substance not properly labeled chemical content is chlorine not quat ammonia Observed stored on the counter. Employee changed the chemical to quat ammonia at time of inspection. Corrected On-Site

Basic - Accumulation of debris in three-compartment sink. Observed soiled three compartment sink.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed stove has food debris and grease accumulation on the surface.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed stove has food debris left on the surface.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris spilled on the shelves in the sushi bar.

High Priority - Toxic substance/chemical improperly stored. Observed can of stainless steel polish stored with aluminum pans, on the storage shelve. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has yellow stains on the surface located in the sushi area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed back of fryer has grease buildup Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over mushrooms in reach in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinet has a grease build up.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board has stains on the surface used in the sushi bar.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared and held more than 24 hours not properly date marked. Observed salmon, tuna, yellow tail, scallops not properly date marked

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed old food debris interior of oven and on the counters in the sushi bar.

High Priority - Container of medicine improperly stored Observed bottle of medicine stored on the shelve in the sushi bar.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insect in the back kitchen area.recommend to notify current pest control service.Spoke to Savitri Supervisor on duty check on the next routine inspection.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed no concentration chart used for chlorine test strip.

Intermediate - No paper towels or mechanical hand drying device observed no paper towels provided for hand wash sink, located in the kitchen. Stewarding Manager provided paper towels Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed one bottle of water stored on the shelve one bottle stored inside reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature 48°f on the krab stored in the kitchen less than 4 hours recommend to quick chill Krab.spoke to Chef Daniel.. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed one white cutting board also beige has yellow stains also deep cut marks not able to clean properly. Recommend to replace or resurface.( sushi bar)

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw beef over sauces and other ready to eat, kitchen sushi cooler/ Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine test strips not available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./soup holding unit exterior soiled.

Observed electrical wiring in disrepair. For reporting purposes only./kitchen prep area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed three white cutting boards in the sushi bar has yellow stains on the surface.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided at hand wash sink located in the bar area. Corrected On-Site