BENTO CAFÉ

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

Basic - Exterior door has a gap at the threshold that opens to the outside. At back door. Repeat Violation

Basic - Floor area(s) covered with standing water. Under chemical rack next to ice machine

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in cornstarch container on cooks line. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Multiple plastic and metal containers stored above triple sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles and dumplings temping between 54F-58F,per operator items were bought from walk in cooler to reach in cooler less than 2 hours. Operator iced down items for temperature recovery Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at front counter Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler across from wok station on cooks line

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee pouring sauces into squat cups with long hair not restrained Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by mop sink at back of kitchen

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water temping at 74F at cooks line

Basic - Unnecessary items/unused equipment on the premises. Low boy reach in cooler at end of cooks line

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with gloves on answer the phone and then engage in food prep without changing gloves or washing hands Operator educated employee Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee observed rinsing utensil with food product on it in handwashing sink at front counter

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 operator copy of reporting agreement which was then filled out Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. At make table in kitchen

Basic - Employee with no hair restraint while engaging in food preparation. Front counter Operator provided with hat which employee then put on Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler at cookline

Basic - Floor area(s) covered with standing water. Front counter

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in green onions at make table in kitchen Operator moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in water 113F Operator removed Corrected On-Site Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hood light over cookline missing shield Work order in per operator Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Several in clean dish storage

Basic - Raw fruits/vegetables not washed prior to preparation. Observed avocado in use with sticker still on

Basic - Standing water in bottom of reach-in-cooler. Boba tea station beneath reach in cooler drawers

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at front counter Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lo mein noodles stored in reach-in cooler over night per operator, 58F. Operator discarded. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling vents on front line soiled with accumulated dust.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour on cookline

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - pooled eggs <1 hour (56 - Cold Holding). Observed sitting over ice. Employee added more ice

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling above ware wash station dusty

Basic - Employee drinking in a food preparation or other restricted area. - at back cook line

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook employee wearing watched Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Ice buildup in walk-in freezer.

Basic - Dishmachine has no data plate/operating specifications.

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

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

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

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water cup above cook line Operator moved to right spot Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents on ice machine dirty

Basic - Old labels stuck to food containers after cleaning. Plastic containers on back prep table

Basic - Unwashed fruits/vegetables stored with ready-to-eat food Unwashed avocado used on sushi line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following at the center prep table at sushi bar raw salmon #2 (45F - Cold Holding). Less than 4 hours. Manager had employee place in walk in cooler for recovery. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers above dish machine. Manager coached employee. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed sugar scoop handle in contact with sugar in large sugar container. Manager corrected employee and employee removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following at sushi station #2 raw tuna #2 (47F - Cold Holding); cooked shrimp (45F - Cold Holding);. Both items less than 4 hours. Operator placed in ice for rapid recovery Corrective Action Taken

Basic - Light not functioning. At hood above wok station

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed cucumbers over washed and prepped cut lettuce in walk in cooler. Manager moved. Corrected On-Site