TAKUMI

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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

Intermediate - Handwash sink not accessible for employee use at all times. Pan and pot scraper in sink at sushi bar Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop sauce at sushi bar Cup used to scoop rice dry

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cardboard used to line nonfood-contact shelves. Newspaper on cook line. Staff removed. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in kitchen

Basic - Cleaned and sanitized equipment or utensils not properly stored. To go boxes stored in inside restroom for employees. Toilet is cover with cases of boxes.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter next to clean plates at sushi bar

Basic - Floor soiled/has accumulation of debris. throughout establishment Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 71F, spoon next to rice pot in kitchen

Basic - Light not functioning. Throughout kitchen Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation

Basic - Single-service articles improperly stored. Not 6 inches off the floor to go cups in storage area less than 1 inch off the floor.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi prep person gloved has without washing hands. - From follow-up inspection 2023-12-21: Time Extended

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed gloves. Educated staff and he washed hands. Corrective Action Taken - From follow-up inspection 2023-12-21: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Assisted staff with completing time form and filling out chart. Corrected On-Site Repeat Violation - From follow-up inspection 2023-12-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Squeeze bottle and bowl in sink. Per staff someone was cleaning the items. Staff removed items from sink. Corrected On-Site Repeat Violation - From follow-up inspection 2023-12-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager had form from last inspection. Printed form and employees signed. Corrected On-Site Repeat Violation - From follow-up inspection 2023-12-21: Time Extended

Intermediate - - From initial inspection : Intermediate - bottle containing toxic substance not labeled. Blue substance, staff added label. Detergent Corrected On-Site - From follow-up inspection 2023-12-21: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Used to scoop for rice. Manager removed cup Corrected On-Site Repeat Violation - From follow-up inspection 2023-12-21: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket . Turned over Corrected On-Site - From follow-up inspection 2023-12-21: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation.cook on cook line - From follow-up inspection 2023-12-21: Time Extended

Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi bowl - From follow-up inspection 2023-12-21: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2023-12-21: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout under equipment - From follow-up inspection 2023-12-21: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Oil and rice. - From follow-up inspection 2023-12-21: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and table. Manager removed Corrected On-Site Repeat Violation - From follow-up inspection 2023-12-21: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Kitchen - From follow-up inspection 2023-12-21: Time Extended

Basic - - From initial inspection : Basic - Menu used to line food-contact shelves. At fry station,old menu lining table top. Manager removed Corrected On-Site - From follow-up inspection 2023-12-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over make table on cook line. - From follow-up inspection 2023-12-21: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2023-12-21: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top of machine.. Warning - From follow-up inspection 2023-06-06: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl,used in all bulk containers. Repeat Violation Warning - From follow-up inspection 2023-06-06: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen back door. Warning - From follow-up inspection 2023-06-06: Time Extended

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice less than 1 hour per operator. Operator marked with appropriate time.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used flour and cornstarch.

Basic - Food stored on floor. Cases of meat on floor in freezer. Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice bin and ice machine. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. Operator removed water. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. Repeat Violation

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 25ppm Warning - From follow-up inspection 2022-07-05: 0ppm. Time Extended

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

Basic - Bowl or other container with no handle used to dispense food. Bowl used in bulk rice containers. Corrected On-Site

Basic - Ceiling tile missing. Front dining area.

Basic - Current Hotel and Restaurant license not displayed. License are current active.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on condiment rack.

Basic - Faucet/handle missing at plumbing fixture. Faucet fixture missing on hand sink in ware wash area.

Basic - Food stored on floor. Food all over the floor in walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 78°F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on all bulk containers. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen area.