EAT DISTRICT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (60F - Cold Holding); flip top cooler on cook line. Not prepped or portioned. In unit less than four hours. Placed in bottom reach in cooler. Corrective Action Taken

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken (84F - Cooling) at 12:20 to 84F at 12:35 pm since 11:30 am in bottom reach in cooler at end of cook line. Covered with plastic. Removed from plastic. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Plastic container in boba station hand sink Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone directly on cutting board at cook line Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On drying rack

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout cook line and buffet stations

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. Timers set for four hours at three make tables at front counter. Sushi rice Timers set Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ice machine vent cover Ceiling vents over food prep/ cook line

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest dining room

Basic - Wiping cloth sanitizing solution stored on the floor. Under front make table Operator placed on shelf Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the middle cookline cooler, there was raw chicken stored over cooked chicken. Items reversed to be stored correctly. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the hand wash sink next to the ice machine.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw items stored over cooked items in Hoshizaki freezer in back area of kitchen. Operator properly stored food items in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cookline: bean sprouts 56°F cold holding, shredded lettuce 47°F cold holding. Per operator, food stored in cooler less than 4hrs. Operator put food on ice to bring back down to proper temperature. Corrective Action Taken

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. Operator uses timer for 4 hr time marking. Timer was not reset after food held on time was replaced. Operator set timer for proper time marking. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice scoop handle in contact with ice. Ice scoop handle in contact with ice in ice bin located in kitchen.

Basic - Working containers of food removed from original container not identified by common name. Sugar bin in kitchen not labeled. Operator labeled bin. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep line, employee purse, cell phone and keys stored with food storage containers over prep table. Items removed Corrected On-Site

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. Items have been on make table for less than 3 hours. Timer set Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter soup warmer, miso soup (125°F - Hot Holding). Soup to be reheated to 165°F to hot hold. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At dish washing station, paper towels, rubbing alcohol and papers stored in sink. Items removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter, two pairs of tongs held in room temperature water. Tongs removed Corrected On-Site