MITSUKOSHI RESTAURANT-JAP PAV

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are stained. Repeat Violation - From follow-up inspection 2026-05-20: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Spring mix,54 f,cut cabbage,52 f held less than four hours transferred to walk in freezer for a quick chill.After.5 hour,spring mix,40 f,cabbage,46 f, Corrective Action Taken

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.Employee is washing sushi mat at prep sink area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Small cutting boards are stained.

Basic - Cove molding is in poor repair by rice cooks line area.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.Operator is using Takumi Tei dishwasher which is located downstairs.Operator has an out of service sticker on the dishmachine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Top back of fryer cabinets are soiled. Wall is soiled by the dishmachine area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of tuna stored over packaged cooked eggs in walk in freezer. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink.Water,87 f. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinet has a residue build up. Side of ice cream machine has a residue build up by the cooks line area.

Basic - Walk in cooler shelves have accumulation of soil residues.

Basic - Water leaking from pipe by rice cooking station.

High Priority - One small flying insect found at the bar area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw chicken stored over tofu skin walk in freezer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are stained . Interior of sprayer hose is soiled at dish machine area. Iced tea bucket is stained. Dish storage shelves are soiled.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside and side of walk in cooler doors. Fans in walk in cooler are soiled. Small white reach in freezer gasket and top of white freezer are soiled.. Pipe by the thermolizer has a residue build up.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of fryer vats are encrusted. Small cutting boards are stained. Ice bin is soiled at the servers station. Interior of sprayer hose is soiled.

Intermediate - Handwash sink not accessible for employee use at all times.Rice container on a small table with wheels. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled by the dish machine area.

Basic - Unwashed carrots stored over cooked onions in walk in cooler. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting./pans on cleaned dish rack.

Basic - Ice buildup in reach-in chest freezer/outside walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine exterior soiled.

Basic - Plumbing system in disrepair./teppan 5 station hand sink.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./observed wait staff touched ice with bare hands/advised, coached immediately/ Corrected On-Site

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

Basic - Water leaking from pipe and/or faucet/handle./hand wash sink leaking from faucet, service room 5 station.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blue and green cutting boards are stained. Interior of fryer of vats are soiled in kitchen. Slicer blade is encrusted in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled.Operator discarded. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Dish storage shelves have accumulation of soil residues.

Basic - Waste line missing at soda gun holster.Bar area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are soiled.Interior of fryer vats have a residue build up. Rice colander has a residue build up.

Intermediate - Handwash sink not accessible for employee use at all times.Blocked by cart at sushi station area. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Back cooks line.

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

Basic - Sanitizer bucket stored on top of prep table. Corrected On-Site

Intermediate - Basic - Operator is doing a special process for sushi rice .It is a control for safety food to a time and temperature combination different than those in the Food Code without a HACCP plan and variance approved by the Division of Hotels and Restaurants.

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. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of fryer vat is encrusted with grease deposit. Small cutting boards are soiled throughout the establishment.

Basic - Mushrooms not washed prior to preparation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Build up of black like substance at the three comp sink and dishwashing area.

High Priority - Spray hose at dish sink lower than flood rim of sink.Dishmachine area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Fryer vat is encrusted with residue build up at fryer station.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Dish storage area.

High Priority - One small flying insect in bar area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw scallops stored over cooked shrimp in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Miso nozzles are soiled in the kitchen,cutting boards are stained on storage rack.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Water,87 degrees f.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Walk in cooler soiled at downstairs walk in cooler.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Heavy cream in walk in cooler.Operator discarded the heavy cream. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Black like substance by the teppan grills in the dining room.Inside fryer cabinets in kitchen.

Basic - Reach-in cooler interior have accumulation of water at the cooks line.