OMEI RESTAURANT

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

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.

Basic - Equipment in poor repair. Gasket torn bottom of make table . Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door .

Basic - Floor soiled/has accumulation of debris. Really heavy throughout kitchen. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Expired 4-5-2025

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. Gasket torn at the walk-in freezer. Ice machine dripping.

Basic - Floor soiled/has accumulation of debris. Throughout establishment especially under the ice machine really heavy soiled. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer .

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Top and bottom of make table . Repeat Violation

Basic - Floor soiled/has accumulation of debris. Throughout kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table . Repeat Violation

High Priority - Food with mold-like growth. See stop sale. Shredded beef at the make table top at the city grill station.

High Priority - Nonfood-grade bags used in direct contact with food. At the city grill station.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rice noodles prepared 7-7-24 .

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Rice noodles prepared 7-7-24 .

Intermediate - Handwash sink used for purposes other than handwashing. Employee stored plastic containers at the employee hand sink at the city grill station.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones stored at the make table by the city grill station.

Basic - Food-contact surface not smooth and easily cleanable. Woods garlic smasher at the city grill station. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Non at any of the make table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods at the city grill station.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom table at pizza station and the city grill station.

Basic - Standing water in bottom of reach-in-cooler. Bottom of make table at the city grill station.

Basic - Stored food not covered. Cheese uncovered at the bottom of make table from the pizza station.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken stored in top of pork at the walk-in freezer.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary test for the sanitizer bucket.

Basic - Food stored on floor. Boxes stored on the floor At the walk-in freezer.

Basic - Food-contact surface not smooth and easily cleanable. Garlic smash wood not easily clean .

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife sharper stored in place not easy to clean . Corrected On-Site

Basic - Light not functioning. The hoods . Repeat Violation

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. Provided and completed with employees during inspection Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. 4/1/2023

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Light not functioning. Pizza area hood, 2 lights out Repeat Violation

Basic - No copy of latest inspection report available. Last inspection on file was from 1/24/2022

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Dated 121/28/22 and sooner KATSO SAUCE DUMPLING SAUCE SALAD LETTUCE PORK BELLY - From follow-up inspection 2023-03-13: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued due to adulteration of food product. . Dated 121/28/22 and sooner KATSO SAUCE DUMPLING SAUCE SALAD LETTUCE PORK BELLY - From follow-up inspection 2023-03-13: Time Extended

Intermediate - - From initial inspection : 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. Provided forms. - From follow-up inspection 2023-03-13: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-03-13: 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. Provided forms. - From follow-up inspection 2023-03-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork - From follow-up inspection 2023-03-13: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine.scale buildup - From follow-up inspection 2023-03-13: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Dish and storage area. - From follow-up inspection 2023-03-13: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.throughout kitchen. - From follow-up inspection 2023-03-13: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing. Under ice machine. - From follow-up inspection 2023-03-13: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food and drinks on self with food for sale to the public in walk-in cooler. - From follow-up inspection 2023-03-13: Time Extended

Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.coleslaw, manager stood scoop up. Corrected On-Site - From follow-up inspection 2023-03-13: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Measuring spoon in water 64F. - From follow-up inspection 2023-03-13: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Hood - From follow-up inspection 2023-03-13: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Clean dish rack plastic pans. - From follow-up inspection 2023-03-13: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado in make table with tuna , crab and other items. Manager removed stickers and washed. Corrected On-Site - From follow-up inspection 2023-03-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./dough press from yesterday. - From follow-up inspection 2022-07-15: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./ kimchi from 3 days ago (46°F - Cold Holding) located in cooler used by Doshibox.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ kimchi from 3 days ago (46°F - Cold Holding) located in cooler used by Doshibox.

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./ milk fro 3 days ago. Manager date marked. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles./ hood near dish room

Basic - Ceiling tile missing./ next to mop sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./ dish area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./ pans in storage. Manager turned over. Corrected On-Site

Basic - Drain cover(s) missing./ under dish machine and prep sink.

Basic - Equipment and utensils not properly air-dried - wet nesting./ pans in storage. Manager pulled apart to dry Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./ Observed chicken tempura placed from yesterday (49°F - Cold Holding) at grill station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ Observed chicken tempura placed from yesterday (49°F - Cold Holding) at grill station.

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. See stop sale./ Observed no time mark on rice. Manger added marking. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet./ Observed splitter on mop sink with no breaker..

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./ observed milk in walk-in cooler open from 4 days ago. Manager marked. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./ Observed at all hand sinks.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./ Observed throughout kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting./ Observed in dish area storage. Manager pulled pans apart to dry. Corrected On-Site

Basic - Light not functioning./ Observed burned out over oven near dish room Manager changed bulb Corrected On-Site