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6: 1200-23-01-.02(3)(a) Observed employee handle cell phone and then go to prepare food without washing hands. Ensure all employees wash hands when changing tasks and as often as needed for sanitiation.
Also, the handwash sink in the habachi area is dry and has not been used today. Use designated handwash sinks for handwashing.
13: Raw chicken stored above ready to eat vegetables in area by fryers. Store raw meat under or separate from ready to eat foods.
19: Chicken nuggets on buffet line are holding at 116F. Hold TCS food hot at 135F or above.
20: 1200-23-01-.03(5)(a)6. Multiple cold holding temperatures of TCS (temperature control for safety) food items are not held within range (see temp log on report). Ensure TCS food is held at 41F or below. Raw shell eggs were discarded as a precaution.
21: 1200-23-01-.03(5)(a)7. Multiple items throughout kitchen are not properly date marked (cut tomatoes, cut melon, cooked rice, cooked noodles). Follow date marking requirements.
22: 1200-23-01-.03(5)(a)9.(i)(I) Sushi rice is marked with time prepared, however operating procedures are not available for Time as Public Health Control. In addition, sushi rolls are sitting on ice, however crab mix roll is holding at 57F. Manager stated sushi rolls follow same guidelines as the rice however they are not marked with time prepared. Follow proper procedures for Time as a Public Health Control.
26: Multiple spray bottles throughout facility are not marked as to contents. This includes red liquid and yellow liquid. Properly mark all toxics to prevent contamination.
37: Multiple items on buffet line are stored on counter uncovered and not under sneeze guard. Keep food covered or behind sneeze gurard to prevent contamination.
37: 1200-23-01-.03(3)(b)1. Multiple fly sticky traps located throughout kitched hanging from ceiling. Traps contain dead flies and are located over food prep areas. Discontinue installing pest control strips over food preparation areas.
41: Knives on prep line observed stored under microwaves. Store knives in an area that is routinely cleaned and sanitized to prevent contamination.
41: Ice scoop in waitress area is buired in ice. Store ice scoop in/on a surface that is easily cleanable. This was corrected during inspection.
41: Food accumulation observed on scoops in bulk storage area (flour). Clean and sanitized scoops on a more routine basis to prevent contamination.
41: Rice scoops observed stored in standing water on buffet line and in hibachi area. Store scoop in hot water of 135F or dry.
47: Ice machines in kitchen and in waitress area have pink and black substance inside. Clean and sanitize ice machines on a more routine basis. Note no ice contamination noted.
51: Keep restroom door closed inside kitchen area.
53: Floor has missing tiles around cove base by dry storage and is missing tiles near dishmachine. Replace missing tiles.
54: Observed employee canned drink stored over prep area. Store employee personal items in designated area.
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