DZO PHO SUSHI HIBACHI

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Dish machine had no sanitizer hooked up to it. Operator hooked it up to a bottle of bleach and retested at 50PPM. Corrected On-Site

High Priority - Live, small flying insects found 1 live fly in kitchen Was not able to find it again to kill it

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

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Both chemicals, quaternary and chlorine, being used for dish washing and sanitize buckets were at 0PPM. Discussed importance of testing sanitizer each day to ensure proper strength. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in wait station. Operator replenished with paper towels. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -accumulation of dead flies on sticky trap on prep table in server station Operator removed from prep table Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Dead roaches on premises. 1 dead roach under hand wash sink near walk in cooler 1 dead roach inside reach in prep cooler 4 dead roaches on floor in prep kitchen 1 dead roach on baking sheet on top of prep cooler 2 dead roaches by walk in cooler entrance 1 dead roach in container with single service to go containers behind sushi bar Operator cleaned and sanitized all areas. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employee food stored above restaurant food in reach in cooler. Operator removed and discarded employee food Corrected On-Site

Basic - Equipment in poor repair. Dispensing equipment on 3 component sink not functioning properly. Testing 0PPM quaternary. Operator will use bleach to sanitize instead. Corrective Action Taken

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -Sticky trap on prep table in server station Operator removed from prep table Corrected On-Site

Basic - In-use tongs stored on oven door handle between uses. Operator removed tongs. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator refilled bucket but still tested 0PPM, dispensing equipment on 3 component sink not functioning properly. Operator will use bleach to sanitize instead. Retested Sani bucket at 50PPM chlorine. Corrected On-Site

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready-to eat sauces in white reach-in cooler. Operator relocated items Corrected On-Site Priority: High Priority

High Priority - Observed: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control lacks time stamp. Operator advised the correct time and marked during inspection. Corrected On-Site Priority: High Priority

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Manager provided at hand sink Corrected On-Site Priority: Intermediate

Basic - Observed: Bowl or other container with no handle used to dispense food. Bowls used as scoops in dry storage and cooked rice. Manager relocated. Corrected On-Site Priority: Basic

Basic - Observed: Employee personal food not properly identified and segregated from food to be served to the public. Inside white reach-in cooler in rear kitchen employee food not segregated. Manager relocated. Corrected On-Site Priority: Basic

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on silver reach-in cooler next to standing white reach-in cooler in rear prep area. Priority: Basic

Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temp on top of silver reach-in cooler in rear kitchen. Manager placed into reach-in cooler to thaw. Corrected On-Site Priority: Basic

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 beef over raw fish.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

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

Basic - Floor soiled/has accumulation of debris throughout back kitchen area. Under dish machine

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Raw fruits/vegetables not washed prior to preparation. Onions not washed before preparation. Inspector educated employees

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

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib in dish area under hand sink. Repeat Violation Warning - From follow-up inspection 2025-01-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards soiled with food debris. Repeat Violation Warning - From follow-up inspection 2025-01-31: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2025-01-31: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2025-01-31: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Kitchen floors in prep area, dishwasher and cook line heavy soiled with food and grease buildup. Repeat Violation Warning - From follow-up inspection 2025-01-31: Grease buildup under equipment on cook line. Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris. Toaster oven in sushi bar has buildup food debris. Repeat Violation Warning - From follow-up inspection 2025-01-31: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib in dish area under hand sink. Warning - From follow-up inspection 2024-05-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained with food debris in kitchen. Warning - From follow-up inspection 2024-05-16: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic cup in sushi vinegar. Warning - From follow-up inspection 2024-05-16: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured behind bar and dry storage area. Warning - From follow-up inspection 2024-05-16: Time Extended

Basic - - From initial inspection : Basic - Floor heavily soiled/has accumulation of debris throughout kitchen area. Warning - From follow-up inspection 2024-05-16: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses on the oven handles on cook line. Warning - From follow-up inspection 2024-05-16: Time Extended