ATO

Basic - Cutting board has cut marks and is no longer cleanable. Observed on front counter long white cutting board. Discussed with manager when to change out cutting boards.

Basic - Single-service articles not stored inverted or protected from contamination. Togo containers on front counter behind soy sauce dispenser. Employee inverted. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open energy drink in kitchen behind the door or dish storage rack. Operator disposed of beverage Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket in kitchen on post touching food items on shelf. Operator removed jacket. Corrected On-Site

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

Basic - Duct tape used to repair nonfood-contact surface Blue tape used to fix cracked plastic containers Employee discarded Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Drill gun stored over prep table and with cook equipment Employee removed Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Several cracked plastic containers stored above 3-compartment sink

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in dish area

Basic - Working containers of food removed from original container not identified by common name. Bulk flour not labeled under prep sink next to 3-compartment sink Employee labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl used to scoop bulk rice

Basic - Clean linens stored on floor. Observed a bag of lean liens stored on floor in dry storage area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored above bulk sugar

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on clean linens above fryer oil on storage shelf

Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment has submitted variance, but not approved as of 9-21-23.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sushi Rice. Operator has submitted application, but as of 9-21-2023 it has not been approved

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Asparagus 64F at room temperature. Manager moved back into cooler. Corrective Action Taken

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.

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.

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 75F at hand sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpacks and phone on dry storage shelf over food items in back kitchen area.