MORIMOTO

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Checked the hot water faucet turned off at hand sink located in the dish machine room. Only has cold water reaching 70°f ,chef notify plumber at time of inspection. Recommend to use another hand wash sink located near the dish machine room. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Observed very bad odor near the floor tiles located by the sofa machine and ice bin located in the server area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored inside cooler in the sushi area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting board soiled used in the cold room, employee removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container stored in front of the hand wash sink located in the server area.

Basic - Wiping cloth used for food spills also used for other purposes. Observed wiping cloths used on transport cart storing silverware.

Basic - - From initial inspection : Basic - Air conditioner vent missing, directly above hand wash sink. Warning - From follow-up inspection 2025-02-06: Air conditioner vent missing, directly above hand wash sink. recommend to replace by next unannounced inspection. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of bulgogi 45°f stored inside reach in cooler on the main cook line less than 4 hours recommend to quick chill beef in blast chiller.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature chicken dumplings 115°f in the fryer area Recommend to reheat rechecked @1:16 180°f Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed white rice being cooled wrapped in plastic wrap 59°f during cooling process Corrective Action Taken

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked containers used for plastic containers. Corrected On-Site

Basic - Ceiling tile missing. Observed missing ceiling tiles in the dimsum kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottles of water have been open on the prep line also in the cold prep room.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler on the main cook line,near fryers.

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured Observed two C02 cylinders not properly secured in the back area near 3 compartment sink.. - From follow-up inspection 2024-04-18: Checked CO2 cylinders has not been properly secured Time Extended

High Priority - Vacuum breaker missing at hose bibb under sprayer at dish machine Corrected On-Site

Basic - Floor and wall junctures not coved in food preparation area on back cook line

Basic - Ice buildup in reach-in freezer on dim sum line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line Moved under running water Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Checked dishmachine twice not properly sanitizing 0ppm chlorine, in the bar .Chef notify dishmachine company, recommend to use Main dishmachine. Technician checked final rinse sanitizer 50ppm chlorine Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting boards has black stains left on the surface located in the cold room.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Checked temperature water 80 degrees on the hand wash sink located in the dish machine room.

Basic - Single-service articles stored on a soiled surface. Observed plastic containers stacked on the storage shelves in the cold room.

Basic - Water leaking from pipe and/or faucet/handle. Observed faucet leaking on spray nozzle in the dish machine room.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature pot stickers 48°f stored inside reach in cooler less than 4 hours recommend to quick chill product. Rechecked temperature 39°f Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer has old food residue left on the surface. ( cold prep room)

Intermediate - Handwash sink not accessible for employee use at all times. Observed storage shelves blocking the handwash sink located in the dishmachine room.

Basic - Ceiling tile missing. Observed ceiling tile missing main kitchen hallway.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents throughout the restaurant has terrible dust accumulation on the surface. Dishmachine room and cold prep kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed beverage (green tea) stored underneath counter in the prep kitchen.

Basic - Light shield damaged/in disrepair. Observed two light shields missing in the main kitchen hallway.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed liquid spilled on the bottom of the reach in cooler located bar area.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed handwash sink not draining properly.(bar area)

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Chicken,44 f,45 f cooling from last night.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Intermediate - Chicken was covered while cooling from last night.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Ice scoop holder is soiled . Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Steamer and iced tea station in kitchen.

Basic - Cutting board has cut marks and is no longer cleanable.Beige cutting boards in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Grease build up inside fryer cabinets in kitchen.

Basic - Single-service articles improperly stored.Rice nets in kitchen.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Checked ganache product date 9/13 stored reach in cooler over 7 days recommend to discard the product.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed ganache dated 9/13 stored inside reach in cooler over 7 days, issued stop sale notice.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle stored on the counter Has yellow liquid inside, peroxide Corrected On-Site** Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents in the cold prep kitchen has dust accumulation on the surface.