Baisi Thai

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

USING GROCERY BAGS TO STORE FOOD IN WALK-IN COOLER AND FREEZER, INSTRUCTED TO USE PROPER FOOD GRADE BAGS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

HEAVY CONDENSATION AT BOTTOM OF COOLING UNITS IN WALK-IN COOLER, INSTRUCTED TO REPAIR AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

SINK STOPPERS AT 3-COMP SINK NOT HOLDING WATER NOT HOLDING WATER. INSTRUCTED TO REPAIR.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLERS REQUIREMENTS NOT MET, INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN FOOD HANDLERS CERTIFICATE.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

NO HOT WATER AT MULTIPLE SINKS ON PREMISES: THE HOT WATER WAS DISCONNECTED AT THE WASHBOWL SINK IN THE EMPLOYEE WASHROOM, THE EXPOSED HAND SINK AT THE SUSHI PREP LINE AND THE EXPOSED HAND SINK ON THE RIGHT SIDE OF THE MAIN FOOD PREP LINE. PLUMBER WAS...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED LIVE ROACH ACTIVITY ON PREMISES: OBSERVED APPROXIMATELY 3 LIVE ROACHES UNDER THE FRONT TABLE NEAR THE FRONT ENTRANCE. INSTRUCTED TO REMOVE, CLEAN, AND SANITIZE INFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS REQUIRED TO MINIMIZE OR ELIMIN...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1948550 ON AUGUST 2, 2016: (32) REPAIR BOTH LEAKING CONDERNSER UNITS IN THE WALK-IN COOLER AND MAINTAIN. (38) MUST INSTALL A DIPPER WELL WITH RUNNING WATER FOR ICE CREAM SCOOPS IN THE PREP AREA. FA...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE INTERIOR SURFACE OF THE REACH-IN REFRIGERATOR TO THE LEFT OF THE COOKING EQUIPMENT TO REMOVE LIQUID AND FOOD DEBRIS BUILDUP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

INSTRUCTED TO REMOVE THICK DUST BUILDUP IN THE CEILING VENT ABOVE THE EMPLOYEE WASHROOM AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED A LEAK FROM THE TOILET HANDLE IN THE EMPLOYEE WASHROOM UPON FLUSHING TOILET. INSTRUCTED TO CONTACT A PLUMBER TO REPAIR LEAK AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

OBSERVED THE HANDLE OF THE ICE SCOOP LYING DIRECTLY IN THE ICE. INSTRUCTED TO STORE ICE SCOOP EITHER IN A SEPERATE CONTAINER IN BETWEEN USE OR IN THE ICE WITH THE HANDLE FACING UP TO PREVENT INDIRECT CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REPAIR BOTH LEAKING CONDERNSER UNITS IN THE WALK-IN COOLER AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE FLOORS OF THE WALK-IN FREEZER TO REMOVE FOOD DEBRIS BUILDUP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST INSTALL A DIPPER WELL WITH RUNNING WATER FOR ICE CREAM SCOOPS IN THE PREP AREA.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD AND ICE NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE WALK-IN COOLER, ICE MACHINE, AND ICE BIN USED FOR CONSUMPTION. IN THE WALK-IN COOLER THE CONDERSER IS LEAKING CONDENSATION ONTO AN OPEN BUCKET OF NOODLES AND FRUIT STORED UNDE...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

OBSERVED THE HANDLE OF THE ICE SCOOP LYING DIRECTLY IN THE ICE. INSTRUCTED TO STORE ICE SCOOP EITHER IN A SEPERATE CONTAINER IN BETWEEN USE OR IN THE ICE WITH THE HANDLE FACING UP TO PREVENT INDIRECT CONTAMINATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE FLOORS OF THE WALK-IN FREEZER, THE SODA GUN & HOLSTER BEHIND THE BAR, AND THE CAN OPENER BLADE IN THE REAR PREP TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST INSTALL A DIPPER WELL WITH RUNNING WATER FOR ICE CREAM SCOOPS IN THE PREP AREA.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NOTED BROKEN SLIDING DOORS TO THE SUSHI REACH IN DISPLAY COOLER. MUST REPAIR. MUST PROVIDE COVERS FOR ALL CONSUMABLE ICE BINS IN SERVICE STATIONS AND BEHIND THE BAR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF MICROWAVES,FRYERS AND COOLERS. ALSO DETAIL CLEAN THE VENTILATION HOODS ABOVE COOKING EQUIPMENT. DETAIL CLEAN THE INTERIOR AND EXTERIOR OF SINKS IN THE PREP AND DISHWASHING AREAS AND REMOVE FOOD DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN FLOORS UNDER THE DISH MACHINE, UNDER SINKS, BEHIND THE BAR AREA, UNDER THE WOK STATION, UNDER REFRIGERATION UNITS AND THROUGHOUT AS NEEDED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST DETAIL CLEAN OVERHEAD VENT COVERS THROUGHOUT PREP AND SERVICE AREAS AS NEEDED. ALSO REPLACE STAINED CEILING TILES IN PREP AND SERVICE AREAS. DETAIL CLEAN WALLS IN SERVICE AREAS, UNDER THE DISH MACHINE, UNDER SINKS, UNDER THE WOK STATION AND THRO...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE THE BROKEN LIGHT SHIELD ABOVE THE BULK FOOD ITEM CONTAINERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NO HOT OR COLD RUNNING WATER AT THE 2 COMPARTMENT SINK. MUST RESTORE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MINIMIZE CLUTTER IN THE 1ST FLOOR OFFICE/LIQUOR STORAGE AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROPERLY STORE WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 25LBS OF RAW FISH AT 57-62 DEGREES F, 10LBS OF RAW SHRIMP AT 53.2 DEGREES F AND 3LBS OF SUSHI AT 57.2-82.2 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DE...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

HAND WASHING FACILITIES NOT PROPERLY MAINTAINED. NOTED TWO HAND SINKS IN THE MAIN PREP AREA COMPLETELY CLOGGED AND UNABLE TO DRAIN WASTE WATER. MUST REPAIR SINKS TO ALLOW FOR PROPER WASTE WATER DISPOSAL. ALSO NO SOAP AND PAPER TOWELS AT THE HAND S...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD NOT PROPERLY PROTECTED DURING STORAGE. NOTED WASTE WATER FROM FAN IN THE WALK IN COOLER DRIPPING ONTO PINEAPPLES STORED BELOW. INSTRUCTED MANAGER TO DISCARD PINEAPPLES AND TO REPAIR LEAK. ALSO NOTED A KNIFE, A CUTTING BOARD, BOTTLES OF JUICE,...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 40 LIVE SMALL FLIES RESTING ON WALLS AND CEILINGS IN THE FRONT FOOD SERVICE HALLWAY, THE REAR HALLWAY NEAR EMPLOYEE LOCKERS, ABOVE THE DISH MACHINE, IN THE BAR AREA,IN THE 2ND FLOOR STORAGE AREA...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NOTED BROKEN SLIDING DOORS TO THE SUSHI REACH IN DISPLAY COOLER. MUST REPAIR. MUST PROVIDE COVERS FOR ALL CONSUMABLE ICE BINS IN SERVICE STATIONS AND BEHIND THE BAR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF MICROWAVES,FRYERS AND COOLERS. ALSO DETAIL CLEAN THE VENTILATION HOODS ABOVE COOKING EQUIPMENT. DETAIL CLEAN THE INTERIOR AND EXTERIOR OF SINKS IN THE PREP AND DISHWASHING AREAS AND REMOVE FOOD DEBRIS....

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN FLOORS UNDER THE DISH MACHINE, UNDER SINKS, BEHIND THE BAR AREA, UNDER THE WOK STATION, UNDER REFRIGERATION UNITS AND THROUGHOUT AS NEEDED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST DETAIL CLEAN OVERHEAD VENT COVERS THROUGHOUT PREP AND SERVICE AREAS AS NEEDED. ALSO REPLACE STAINED CEILING TILES IN PREP AND SERVICE AREAS. DETAIL CLEAN WALLS IN SERVICE AREAS, UNDER THE DISH MACHINE, UNDER SINKS, UNDER THE WOK STATION AND TH...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE THE BROKEN LIGHT SHIELD ABOVE THE BULK FOOD ITEM CONTAINERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NO HOT OR COLD RUNNING WATER AT THE 2 COMPARTMENT SINK. MUST RESTORE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MINIMIZE CLUTTER IN THE 1ST FLOOR OFFICE/LIQUOR STORAGE AREA,IN THE 2ND FLOOR STORAGE AREA AND IN THE EMPLOYEE BELONGINGS STORAGE AREA. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROPERLY STORE WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

BROKEN/MISSING DOOR HANDLE AT EMPLOYEE WASHROOM. MUST REPLACE/REPAIR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

ALL STORED ITEMS UNDER FRONT BAR THREE COMPARTMENT SINK MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

WATER LEAKING FROM COOLER BEHIND BAR ONTO THE FLOOR. MUST REPAIR. BROKEN "OUT OF ORDER" URINAL IN EMPLOYEE WASHROOM. MUST REPAIR AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES.OBSERVED COOKS LINE COOLER WITH AN AMBIENT TEMPERATURE OF 56.3F WITH FOOD SUCH AS COOKED CHICKEN AT 48.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE ...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED APPROXIMATELY 5 LBS COOKED SUSHI RICE USED TO MAKE READY TO EAT SUSHI ROLLS AT 70.1F IN CONTAINER AT SUSHI PREP STATION. ESTABLISHMENT HAS NO DOCUMENTATION FOR TESTING OF SUSHI RICE FOR PROPER PH LEVEL. RICE DISCARDED. INSTRUCTED TO OBTAIN S...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

OBSERVED THE FOLLOWING CROSS CONTAMINATION. SUSHI PREP COOK USING DIRTY TOWEL TO WIPE OFF SUSHI PREP KNIFE ON COOKS LINE. INSTRUCTED TO PROVIDE A CLEAN CONTAINER WITH SANITIZING SOLUTION FOR ALL WIPING CLOTHS ON COOKS LINE. ALSO OBSERVED SUSHI PREP C...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED APPROXIMATELY 30 TO 40 SMALL FLIES THROUGHOUT DISH MACHINE AREA, THREE COMPARTMENT SINK AND REAR PREP AREA. INSTRUCTED TO HAVE PEST CONTROL CO. SERVICE FOR FLIES AND REMOVE ALL MOIST ORGANIC MATERIALS IE: DIRTY LINEN TOWELS HANGING THROUGHOU...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

EXCESSIVE GREASE ON SHELVING UNDER GRILL ON SUSHI PREP COOKS LINE. MUST CLEAN AND MAINTAIN. BROKEN/MISSING DOOR HANDLE AT EMPLOYEE WASHROOM. MUST REPLACE/REPAIR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DIRTY INTERIOR OF UNUSED COOLERS IN REAR KITCHEN MUST BE STORED CLEAN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

ALL STORED ITEMS UNDER FRONT BAR THREE COMPARTMENT SINK MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MOLDY WALL CAULKING AT KITCHEN THREE COMPARTMENT SINK. MUST REPLACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

HOT WATER BEHIND BAR AT THE EXPOSED HAND SINK AND THE THE THREE COMPARTMENT SINK DOES NOT TURN OFF. MUST REPAIR. WATER LEAKING FROM COOLER BEHIND BAR ONTO THE FLOOR. MUST REPAIR. INTERIOR OF ALL EXPOSED HAND SINKS DIRTY. MUST CLEAN AND MAINTAIN. B...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL EMPLOYEES IN FOOD PREP AREAS HANDLING AND PREPARING FOODS MUST WEAR HAT/HAIR RESTRAINT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

FOUND BULBS NOT SHATTER PROOF AT BUFFET TABLE FIXTURES.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND FRUIT ACTIVITY AT PREMISES. OBSERVED ABOUT 25 FRUIT FLIES BY DISHMACHINE AREAS. SERIOUS VIOLATION. CITATION ISSUED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.)

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FOUND FLOORS NOT CLEAN AT DISHWASHING AREAS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

FOUND CLUTTER AT DRY STORAGE AREAS THAT MUST BE REMOVED.OLD CONTAINERS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

FOOD AND SPICE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

BULK FOOD CONTAINERS SCOOPS NOT CLEAN, DIRT AND GREASE BUILD-UP, INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

HEAVY ICE BUILD-UP ON WALK-IN COOLER UNIT, MOLDY INSULATION, POOR INSULATION COVERINGS. INSTRUCTED TO REPAIR AND DEFROST ICE IN WALK-IN COOLER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MISSING ICE BIN COVERS AT BAR AREA, INSTRUCTED TO PROVIDE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

THE FOLLOWING NOT CLEAN: SHELVES THRU-OUT, PREP TABLES, MICROWAVE INTERIOR, WALK-IN COOLER INTERIOR, PREP TABLES INTRERIOR, DISH WASHING AREA SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

EMPLOYEES TOILET ROOM WITH BAD ODERS, NOT VENTED PROPERLY, DIRTY FLOORS, SINKS AND COMMODE. INSTRUCTED TO CLEAN TOILET ROOM AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FRONT HAND SINK HOT WATER KNOB IS LOOSE, 3 COMP SINK FAUCET( RIGHT SIDE) IS HARD TO TURN. INSTRUCTED MGR TO REPAIR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

DIRTY UNUSED FOOD EQUIPMENT AND UTENSILS THRU-OUT KITCHEN, INSTRUCTED TO REMOVE SUCH ITEMS FROM KITCHEN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

ANY CUTTING BOARD WITH DEEP GROOVES MUST BE REPLACED; SPLASHGUARD NEEDED AT BAR HANDSINK-MUST PROVIDE. MISSING PORTION OF SNEEZEGUARDS AT BOTH ENDS & AT MIDDLE SECTION OF THE BUFFET TABLE MUST BE PROVIDED. All food and non-food contact equipment ...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR FLOOR OF MOST REACH-IN COOLERS, EXTERIOR OF GREASE TRAPS, DRAINS OF 3-COMP SINK AT BAR, NEED CLEANING-DUE TO FOOD SPILLS/DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR UNDER FRYERS AT FRONT PREP AREA, INSIDE WALK-IN COOLER & UNDER RACKS (FOR SOY SAUCE/RICE) IN REAR HALLWAY-NEED DETAILED CLEANING DUE TO GREASE/FOOD DEBRIS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept cl...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

ALL LEAKY FAUCETS AT HANDSINKS MUST BE FIXED. CONDENSATION PIPES OF WALK-IN COOLER MUST BE INSULATED. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connect...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ANY UNUSED EQUIPMENT AT ATTIC AREA MUST BE REMOVED OR KEPT CLEAN & COVERED. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not pro...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. THE FOLLOWING POTENTIALLY HAZARDOUS FOODS DISCARDED FOR IMPROPER TEMPERATURE: SUSHI FISH 44.6 - 49.4 DEGREES, SUSHI ROL...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. FOUND HANDSINK IN PREP AREA WITH WATER TURNED OFF AT THE BOTTOM. INSTRUCTED MANAGER TO MAINTAIN S...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. FOUND EMPLOYEE WASHROOM WITH NO SOAP OR PAPER TOWELS TO PROPERLY WAS HANDS. INSTUCTED MANAGER TO HAVE SOAP AND TOWELS AT ALL TIMES. FILL AND MAINTAIN.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OB...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEW CUTTING BOARDS NEEDED AT SUSHI AREA. MUST CORRECT AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT IN NEED OF CLEANING T...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE ALL GREASE, FOOD SPLATTER AND DUST. MUST CLEAN AND MAINTAIN.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. EMPLOYEE WAS...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...