MS TEA'S BENTO

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. Employee was cutting cucumbers for sushi with bare hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over Sno peas in reach in freezer Raw beef stored on same container as wonton wrappers

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over ready to eat sauces in reach in cooler. Raw shell eggs over bamboo shoots in reach in cooler Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Rice left over from last night been use in sushi area .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Escolar and white fish kept on sushi enclosure for less than 4 hours with the temperature of 48F. Inspector asked manager to place in cooler for rapid cooling. Repeat Violation

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice left over from last night

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by chair and box, hand sink located in kitchen entrance. Removed .Corrected On-Site** Corrected On-Site

Intermediate - When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Mahi Mahi roll advertised online and on restaurant menu and white fish is been served to customers. No Mahi Mahi available in restaurant. . Red snapper roll advertised on online menu and no red snapper found in restaurant. When ask manager she said she will give customers tilapia. Menus must be changed to reflect correct information. Admin Complaint

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop chicken in cook line , removed Corrected On-Site** Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Handles on reach in freezer located by dry storage

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open drink stored over make table in cook line removed .Corrected On-Site** Corrected On-Site Repeat Violation

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

Basic - Floor soiled/has accumulation of debris. Debris on floor under equipment in cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Gaskets and top of cooler doors in cooler across from stove. Shelves on reach in cooler located by three compartment sink. Repeat Violation

Basic - Single-service articles improperly stored. Cases of cups on floor on dry storage Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over white sauce in reach in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab sticks 46F, tuna 46F, yellow tail 48F, salmon 48F, krab mix 48F all kept on four drawer cooler in sushi area, kept for 1 hr . All items placed on freezer , rechecked 43F

Basic - Bowl or other container with no handle used to dispense food. NO bowl handle use to scoop raw chicken in white container Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Handles on reach in coolers and freezers Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drinks stored over stored over make table in cook line

Basic - Employee eating in a food preparation or other restricted area. Employee eating on cook line , food kept on cutting board on make table . Employee eating on front counter , food kept next to powders use for drinks.

Basic - Equipment in poor repair. Gasket on reach in cooler across from flat top Repeat Violation

Basic - Floor soiled/has accumulation of debris. Debris on floor under equipment

Basic - Food not stored at least 6 inches off of the floor. Bucket with raw chicken been thawed stored on floor in front of chest freezer. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Mold like substance in shelves in tall reach in cooler located close to dish area .

Basic - Screening is not 16-mesh to the inch.

Basic - Single-service articles improperly stored. Cases of cups stored directly on floor Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain on hand sink located by three compartment sink. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef been thawed at room temperature Raw chicken thawing on standing water Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut cabbage Raw shrimp over curry in prep cooler Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at front counter area had container Hand sink on cookline used for filling pot Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In flower container Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Phone, glasses, medicine, on expo table Corrected On-Site

Basic - Equipment in poor repair. Torn gasket in prep cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gasket in prep cooler, and gasket in white reach in freezer. -Sides of fryer, flat top, and prep cooler. -Exterior of microwave -Top of white freezer and inside edge

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of all upright coolers and freezer

Basic - Single-service articles improperly stored. Cases of cups on floor in back storage area f

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining sink by 3 bay

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-08-08: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Grease build up and debris under and behind cooking equipment - From follow-up inspection 2024-08-08: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. To go bags directly touching of beef and pork

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Flour used for frying chicken not changed every 4 hours. Operator immediately discarded. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by cook line had spoon in basin Hand sink by 3 bay sink had container in basin Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. chicken base prepared 2 days ago per operator.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop chicken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent in kitchen over big two door coolers and air vent over dish Machine

Basic - Equipment in poor repair. Gasket torn in prep cooler

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside and Outside microwave

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gasket in prep table -Sides of prep cooler - sides of grill -outside of ice machine -Outside of seasoning containers soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. White fridge inside bottom and gaskets inside door

Basic - Working containers of food removed from original container not identified by common name. panko and chicken seasoning

High Priority - Non-food grade paper/paper towel used as liner for food container.Napa cabbage stored directly on shopping bags.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw beef stored over dumplings in reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over cooked vegetables on reach in cooler.

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.Raw chicken stored over raw beef on reach in freezer close to stove.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Raw chicken stored overnight on reach in cooler across from stove with temperature of 45F.

Basic - Food not stored at least 6 inches off of the floor.Oil, onions , cabbage , syrup, bobba

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler across from stove have debris. Reach in freezer close to stove have debris.

Basic - Single-service articles improperly stored.Cups, lids stored directly on floor.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind hand sink at front counter have debris.