Makoto's Japanese Steakhouse Improves its Sanitary Rating
785 S Babcock St
Melbourne, FL 32901
;
785 S Babcock St
Melbourne, FL 32901
Basic - Build-up of grease/dust/debris on hood filters. Dining room cook stations
Basic - Fan cover in 2 door recharge in cooler has heavy accumulation of dust or debris. Walk in cooler fan covers found solid
Basic - Food storage container/container lid cracked or broken. Several Wooden bowls in kitchen found with edges cracked and broken **Repeat Violation**
Basic - Hood soiled with accumulated grease, dust or food debris. . Grill stations in dining room and in kitchen over cook line **Repeat Violation**
Basic - Single-service articles not stored inverted or protected from contamination. To go containers found stored on shelf in dining rooms found not inverted. **Corrected On-Site** **Repeat Violation**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Red nose at mop sink
Intermediate - Accumulation of food debris/grease on food-contact surface. On all dining room cook grills found with food debris left from previous evening. **Repeat Violation**
Intermediate - Soda gun soiled. At beverage / wait station
Basic - Both Walk-in cooler gaskets found torn/in disrepair.
Basic - Build-up of grease on nonfood-contact surface. Exterior of dining room grill stations
Basic - Build-up of grease/dust/debris on hood filters.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of food found on floor inside walk in freezer. **Corrected On-Site**
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board inside sushi kitchen
Basic - Employee with ineffective hair restraint while engaging in food preparation. Two prep persons with long pony tails below their shoulders.
Basic - Fan covers in walk-in cooler have accumulation of dust or debris. Fan cover inside center kitchen reach in cooler found soiled. Fan cover inside salad reach in cooler found with a build up of dust/debris.
Basic - Floor soiled/has accumulation of debris. Under all Cook stations in dining room
Basic - Food debris/dust/grease/soil residue on exterior of microwave. At grill station
Basic - Food storage container/container lid cracked or broken. Wooden small bowls for service.
Basic - Grease on the ground and/or pad around grease receptacle.
Basic - Hood soiled with accumulated grease, dust or food debris. .
Basic - Interior of microwave soiled with encrusted food debris. At grill station **Repeat Violation**
Basic - No handwashing sign provided at a hand sink used by food employees. In both men's and ladies rest room. Provided operator with hand wash signs which were posted
Basic - Paper towel used as liner for food container. Trays of raw fish at sushi bar found lined with paper towels.
Basic - Reach-in cooler gasket torn/in disrepair. Both door gaskets found torn on reach in cooler at sushi bar Center kitchen reach in cooler found with left door gasket torn
Basic - Several Floor tiles cracked, broken or in disrepair. Inside walk in cooler in front of freezer door
Basic - Single-service articles not stored inverted or protected from contamination. White clam shell containers found on shelf in dining room **Corrected On-Site**
Basic - Soiled reach-in cooler gaskets. At sushi kitchen
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Food handler preparing salads observed putting on gloves without washing her hands. Reeducated manager and employee to proper hand washing procedures when using gloves. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked rice prepared on 8/17/16 found at 54°,55°59°
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 3 pans of cooked rice since 8/17 found at 54°,55°,59°
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. At wait station
Intermediate - Accumulation of food debris/grease on food-contact surface. At all cook stations in dining room
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pan of cooked chicken found covered during cooling process at grill cold make table. Cook placed in shallow pan and prep rapidly chilled **Corrective Action Taken**
Intermediate - Spray bottle containing toxic substance not labeled. Plastic spray bottle filled with glass cleaner found on shelf at sushi bar not labeled. **Corrected On-Site**
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Behind ice machine in sushi kitchen
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. White trash cans in kitchen have heavy soil buildup **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting. Quarter pans are wet on the shelf in clean storage area **Repeat Violation** **Warning**
Basic - Equipment in poor repair. Missing knobs to turn on carrot tilt skillet and several flat top grills in dining area **Warning**
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster **Warning**
Basic - Hood filter broken on line from automatic fire suppression/exhaust system. **Warning**
Portable fire extinguisher missing from its designated location. For reporting purposes only. 2a10bc on the floor
Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Hood filters greasy by carrot tilt skillet **Warning**
Basic - Bowl or other container with no handle used to dispense food. Bowl in breadcrumbs **Corrected On-Site** **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. White trash cans in kitchen have heavy soil buildup **Warning**
Basic - Build-up of grease on nonfood-contact surface. Outside of carrot pot has excessive grease buildup. **Warning**
Basic - Case/container/bag of food stored on floor in dry storage area. Cases of wine **Warning**
Basic - Covered waste receptacle not provided in women's bathroom. Employee chefs bathroom **Warning**
Basic - Employee personal items stored in or above a food preparation area. Employee drinks on food shelf in the bar **Corrected On-Site** **Warning**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse in container with toothpicks and stirrers **Warning**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets and rings on bartender **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Servers plating food **Repeat Violation** **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting. Quarter pans are wet on the shelf in clean storage area **Repeat Violation** **Warning**
Basic - Equipment in poor repair. Missing knobs to turn on carrot tilt skillet and several flat top grills in dining area **Warning**
Basic - Equipment or utensils not designed or constructed in a durable manner. Insulation exposed above food on the prep cooler on the line **Warning**
Basic - Garbage on the ground and/or pad around dumpster. Used gloves, trash on ground by rear door **Warning**
Basic - Glasses have 1 second of contact time in the sanitizer **Corrected On-Site** **Warning**
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster **Warning**
Basic - Hood filter broken on line from automatic fire suppression/exhaust system. **Warning**
Basic - Interior of microwave soiled with encrusted food debris at the bar **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Wine cooler with whipped cream stored inside **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. Sushi area front counter **Warning**
Basic - Old food stuck to clean dishware/utensils. Lexan pans **Warning**
Basic - Plumbing system in disrepair. Cold Water handle missing on mop sink **Warning**
Basic - Raw fruits/vegetables not washed prior to preparation. Zuccini being cut without washing **Warning**
Basic - Ripped/worn tin foil used as food-contact shelf cover. Cook line **Repeat Violation** **Warning**
Basic - Shelf under preparation table soiled with food debris. Heavy grease buildup under rice cookers on bottom shelf **Warning**
Basic - Single-service articles improperly stored. To go containers are on the floor in the bar **Corrected On-Site** **Warning**
Basic - Soil residue build-up on nonfood-contact surface. Mixer for liver pate is dirty, underside and top **Warning**
Basic - Stored food not covered in walk-in cooler. Crash cart items, butter, scallions **Warning**
Basic - The employee Bathroom facility not clean, dirty walls, dirty fan **Warning**
Basic - Water tank, pump and hoses not operated properly to prevent backflow and other contamination of the water supply. Missing backflow device on hose bib **Warning**
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
Basic - Worn, torn and/or soiled floors/carpeting. Floor dirty under ice bins in wait station **Warning**
High Priority - Displayed food not properly protected from contamination. The liver patties are sitting on a cloth in food prep area. Discarded by manager **Warning**
High Priority - Food stored in ice used for drinks. See stop sale. Whipped cream **Warning**
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tilapia and pangasus **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. White seafood sauce 67f out since 1. Rapidly chilled by manager **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Raw animal food stored in same container as ready-to-eat food. Tilapia and krab in 4 door cooler in the same container together **Warning**
High Priority - Raw animal food stored over cooked food. Raw fish over cooked krab in freezer **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.raw beef over krab in 4 door cooler **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over liquid margarine in cooler **Corrected On-Site** **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Raw beef over raw shrimp in reach in cooler 4 door **Warning**
Intermediate - Accumulation of food debris/grease on food-contact surface. Glasses on wine rack in the bar are dirty, the grills in customer area have grease buildup along edges **Warning**
Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Cookware on clean rack still has food debris on it **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Bar handsink being used as dumpsink **Repeat Violation** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels on other side of room **Warning**
Intermediate - Soil residue in storage containers. The container housing the clean squeeze bottles has food debris on the bottom Corrected On-Site** **Corrected On-Site** **Warning**
Portable fire extinguisher missing from its designated location. For reporting purposes only. 2a10bc on the floor
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside bus stations at in dining room by cook tables
Basic - Build-up of grease/dust/debris on hood filters.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Tub of soup found stored on floor inside walk in cooler bags of Ice and cases of frozen vegetables found stored on floor inside walk in freezer **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area. Chen hat, cell phone found stored on shelf with dry goods **Corrected On-Site**
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean Glasses at wait station found stored/stacked wet. **Repeat Violation**
Basic - Fan covers in walk-in cooler have accumulation of dust or debris.
Basic - Floor/table fan has moderate accumulation of food debris/dust/grease/soil residue. Black floor fan in kitchen by hot line
Basic - Food storage container/container lid cracked or broken. Wooden bowls found with edges cracked and broken **Repeat Violation**
Basic - Grease accumulated on kitchen floor and/or under cooking equipment under all cook stations in dining room
Basic - Ice buildup in walk-in freezer. In back left corner
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottles of water found on shelf over ready to eat foods in walk in cooler **Corrected On-Site**
Basic - Reach-in cooler gasket torn/in disrepair. At sushi bar found 2 door Undercounter cooler with both door gaskets torn.
Basic - Ripped/worn tin foil used as food-contact shelf cover. At hot line
Basic - Soiled reach-in cooler gaskets. Prep station reach in cooler **Repeat Violation**
High Priority - Potentially hazardous (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. Sushi rice found at 11:20am at sushi bar found not time marked. rice brought out at 11am Reeducated manger to proper time marking. **Corrected On-Site**
High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Cans of sterno found stored on storage shelf over sake **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen handwash sink next to walk in coolers **Corrected On-Site**
No Violations Were Observed
Basic - Employee with no hair restraint while engaging in food preparation. Dish washer **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at the wait station. **Repeat Violation** **Warning**
Basic - Food storage containers cracked or broken.wooden bowls. **Warning**
Basic - Hole in wall next to door in storage room, large crack along the wall next to bags of ice in the storage room. **Warning**
Basic - Hood moderately soiled with accumulated grease, dust or food debris. . **Warning**
Basic - Moderate Build-up of food debris on the cook line cooler gaskets. **Warning**
Basic - Opened drink stored on top of the dish machine. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.upright cooler raw beef 50° raw chicken 51° cooked shrimp 50°.manager states placed all foods in the reach in cooler at 11:00 found at 1:40 recommend to rapid chill. Placed in the walk in freezer. Checked foods again at 2:50 found chicken 38° raw beef 40°. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bowls of salad found 74° recommend to add to time control plan. Operator added to time control plan. Raw chicken found at 47° operator applied more ice **Corrective Action Taken** **Warning**
High Priority - Several Live, small flying insects in kitchen, food preparation area, or food storage area. **Warning**
Intermediate - Accumulation of black mold-like substance on/around soda dispensing nozzles. **Corrected On-Site** **Warning**
Intermediate - Employee used handwash sink as a dump sink.wait station **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Heavy build up of food debris along the side of prep table. **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 2 door cooler. **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
Basic - Clean cups/glasses not properly air dried - wet nesting. Server station
Basic - Door on the cabinet at the sushi bar broken.
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Next to microwave in the main kitchen, prep table in the ,sin kitchen.
Basic - In-use tongs stored on equipment door handle between uses.
Basic - Moderate Accumulation of debris inside warewashing machine.
Basic - Moderate Accumulation of debris on exterior of warewashing machine.
High Priority - Jugs of bleach stored next to foil and plastic can liners
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. New company KGI. Operator contacted company to receive proper documentation for salmon. Proof of parasite destruction. **Corrected On-Site**
Intermediate - Cook line Cutting board(s) stained/soiled.
Intermediate - Employee used handwash sink as a dump sink. Next to 3 bay sink in the server station.
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dipped hands in sanitizer bucket. Reeducated the employee.
Intermediate - Found rice cooling since 2:00 checked at 2:20 found at 115° Checked again at 3:00 found at 104° 111° in deep metal pans covered. Management placed in shallower pans uncovered and stored in the walk in freezer. Checked again at 3:50 rice 45° to 65° **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spoon in hand sink in the main kitchen, wet towels in the hank sink in the dish room.Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Storage room
Basic - Fan cover in walk-in cooler has moderate accumulation of dust/debris.
Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Knives
Basic - Heavy grime build up accumulated on floor.bar
Basic - In-use tongs stored on equipment door handle between uses.ice chest
Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.knives in 2 door cooler stored on shelf under chicken. Could lead to contamination.
Basic - In-use wet wiping cloth/towel used under cutting board.
Basic - No handwashing sign provided at a hand sink used by food employees.kitchen **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.handle of ice chest **Repeat Violation**
High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Kale 74° recommend adding to time control plan. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to work with food.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.liver patties 75° on cook line manager placed in cooler. Added to time control plan. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.cooked breaded shrimp on sushi bar counter 116°. Recommend adding to time control plan. **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed sushi chef wash hands while wearing gloves. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times.blocked by cart **Corrected On-Site**
Intermediate - Heavy Accumulation of encrusted food debris on/around mixer head. **Repeat Violation**
Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.sushi bar 78° **Repeat Violation**
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Doors on ice chest , several wood bowls
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.sushi bar **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.liver patties in the walk in cooler. **Repeat Violation**
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Several will expire in September. Please keep original.
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.water filter at sushi bar
Basic - Covered waste receptacle not provided in women's bathroom./ in employee restroom
Basic - Drain cover(s) missing./ mop sink **Corrected On-Site**
Basic - Floor tiles missing./ cove tile by hand sink at dish washer
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Nonfood-grade bags used in direct contact with food./ fish loin in WIC
Basic - Prep table shelves with rust that has pitted the surface.
Basic - Reach-in cooler shelves with rust that has pitted the surface./ daily use cooler
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
Basic - Wood food-contact surface not properly sealed. / particle board in hot water heater room
Basic - air conditioning vent covers dusty. In employee restroom and hot water room
High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit./ purple cabbage 74°f
High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
Intermediate - Accumulation of encrusted food debris on/around mixer head.
Intermediate - Hot water not provided/shut off at employee handwash sink./ dish washer sink/ sushi sink 79°f **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ chicken livers
Basic - Build-up of heavy grease/dust/debris on hood filters.
Basic - Equipment in poor repair./ tall reach in not maintaining products at 41 degrees f establishment has ample refrigeration to maintain TCS at 41 degrees f or below
Basic - Gaskets/seals on holding unit in poor repair./ sushi reach in
Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ bulk spices being utilized
Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name./ different spices/ in prep area
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ tall reach in liver Patty's at 58 degrees f Less than 4 hrs recommended rapid chill
Intermediate - Employee used handwash sink as a dump sink./ bar area. And ware washing area
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ sushi bar
Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ bulk dry foods
Basic - Wood bowls cracked/chipped.
Basic - Gaskets/seals on holding unit in poor repair./ sushi reach in
Intermediate - Soil residue in and exterior of bulk food storage containers.
Intermediate - Moderatly Encrusted material on can opener blade. **Corrected On-Site**
Basic - Soil residue build-up on shelving food storage area
Intermediate - Spray bottle containing toxic substance not labeled./ in sushi and dishmachine areas
Critical - Observed cloth used as a food-contact surface./in sushi rice
Observed sushi reach in cooler door withpiece glass broken off and one taped
Observed cutting board heavily grooved/pitted and no longer cleanable./front cooks line
Wet wiping cloth not stored in sanitizing solution between uses./sushi area
Observed moderate build-up of mold-like substance on surface under hoods
Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
Critical - Displayed food not properly protected from contamination.icebin at the outside of bar next to seating
Critical - Observed case of raw chicken stored over opened case of raw beef patties in walkin freezer. Corrected On Site.
Critical - Observed raw shrimp stored over opened case of cheese cake in RIF. Corrected On Site.
Observed wet towel used under cutting board. Corrected On Site.
Critical - Observed heavy accumulation of debris in warewashing machine and associated equipment.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
Critical - Hand wash sink lacking proper hand drying provisions.sushi barCorrected On Site.
Observed grease accumulated under cooking equipment.fryer
Critical - Electrical outletcover plate broken. For reporting purposes only.sushi kitchen
No Violations Were Observed
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.fish for sushi
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw scallops and raw shrimp.recommend rapid chill. Corrected On Site.placed in freezerRepeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.liver pate',raw chicken raw beef found 53F to 54F in RIC Manager states placed in cooler at 11AM.recommend rapid chill.placed in freezer
Critical - Observed food being cooled by nonapproved method.cooked carrots cooling in deep metal containers covered in the walkin cooler
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.ambient temperature of RIC is 64F.manager states from dorr being opened and closed during lunch.at the end of inspection RIC did get as low as 42F
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.wisk. Corrected On Site.
Observed employee with no hair restraint.sushi chef
Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment.Repeat Violation.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.toaster oven
Critical - Observed interior of reach-in coolers moderatly soiled with accumulation of food residue.
Observed build-up of food debris on handke of toadter oven. Corrected On Site.
Critical - Vacuum breaker mising at hose bibb.on hose bibs under hand sink in dish area.Repeat Violation.
Critical - Observed several live flies in kitchen.Repeat Violation.
Critical - Observed toxic item improperly stored.on lip of dishmachine Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw scallops and raw shrimp on ice bath in chest cooler.recommend rapid chillRepeat Violation.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after handling drink. Corrected On Site.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.cooled liver rolls. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.when appling gloves
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Critical - Observed heavy accumulation of debris in warewashing machine and associated equipment.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Vacuum breaker mising at hose bibb.red and blue hoses at dish pit
Critical - Observed live flies in kitchen.
Critical - Observed unlabeled spray bottle.yellow solution. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw shrimp 46F on ice bath in chest cooler. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.bean sprouts on cook line counter 67F.out 30 minutes recommend rapid chill
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cream cheese at 64F on sushi bowl counter.recommend rapid chill.
Critical - Observed food being cooled by nonapproved method.cooling soups in the walkin freezer in deep pans and covered. Corrected On Site.
Critical - Observed pans raw beef beef stored over clean vegitables in walkin cooler. Corrected On Site.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.when putting hat on than washed gloves instead of changing them. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.when changing gloves. Corrected On Site.
Critical - Observed an employee food stored in salad RIC. Corrected On Site.
Observed employee with no hair restraint. Corrected On Site.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.for ice machine at sushi bar
Observed walk-in frezzer gasket badly torn/in disrepair.
Critical - Observed several live flies in kitchen.Repeat Violation.
No Violations Were Observed
Cleaned and sanitized bowls for icecream not stored inverted.
Lights missing the proper shield, sleeve coatings or covers.walkin frezzer.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.handling vegitables bare handed.Corrected On Site.
Observed gaskets with slimy/mold-like build-up.salad RIC
Observed hole in ceiling tilebabove dishmachine .
Observed ice scoop with handle in contact with icecream. Corrected On Site.
Critical - Observed moderate buildup of soiled material on racks that store raw meats in the in the walkin cooler.
Observed residue build-up on the exterior of bulk containers
Observed several ceiling soiled with accumulated water stains in the bar,waitstaff area and dining area.
Critical - Observed uncovered salads left out on the bar. Corrected On Site.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.not changing gloves from raw to ready to eat foods
Critical - Working containers of food removed from original container not identified by common name. all dressing bottles.
Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
Critical - Observed 1 live flies in the dish room
Observed ceiling tiles in the bar area with some water damage
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw chicken 45F,raw beef 45F in the 2 door RICCorrected On Site.recommended quick chill
Observed soda gun holster with accumulated slime/debris.bar