MORIMOTO SECOND FLOOR

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of whipping cream 46°f milk 46°f stored inside reach in cooler chef discarded product. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two beige cutting boards has black marks left on the surface located in the sushi bar.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside the mop sink, must be air properly air dry. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked raw shrimp 46°f stored inside walk in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of raw shrimp 46°f stored inside walk in cooler over night. Spoke to Chef concerning process label 2/1 Chef discarded product at time of inspection. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags all tags does not have last date sold.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink located behind bar.

Basic - Food stored on floor. Observed syrup stored on the floor in the kitchen area. Corrected On-Site

Basic - Light not functioning. Observed light burnt out inside reach in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed sticky surface on the bottom of reach in cooler upstairs bar.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dishmachine two times final rinse not working properly gauges read 140 /150 spoke to Manager to notify dishmachine company. Recommend to use 3 compartment sink wash,rinse sanitizer until dishmachine repaired. Dishmachine technician checked machine final rinse working 160° final rinse. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flying insects near the beer tap behind the bar upstairs. Spoke to Supervisor on duty next unannounced inspection. Recommend Manager to notify current pest control service.

Basic - Single-service articles not stored inverted or protected from contamination. Long toothpick at sushi bar Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry by mop sink Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed opening on top panel of ice machine has mold like growth on the interior panel. Corrected On-Site

Basic - Beige Cutting board has cut marks and is no longer cleanable at the sushi bar.

Basic - One Light not functioning in walk in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry at mop sink. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects in the bar area near beer taps. (Bar area) Chef will notify current pest control service. Corrective Action Taken

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can near hand wash sink.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe on the hand wash sink located behind the bar.