Benihana

*21 RFSM - Not On Site

*34 Pest Control

*28 Date marking > 24 hrs,on site,temp 41F

*02 Cold Hold (41øF/45øF or below)

*42 Dirty nonfood contact surfaces

Clean venthood observed dust accumulation

*28 Original cont. of RTE/PHF/Day1= day of opening

Observed cabbage with use by date of 3-10-22, food is only good for 7 days in WIC (1st day being the prep day)

*39 Utensils, single serve items 6 inches off - floor

Cookware on floor, cookware must be 6 inches off the floor

*02 Cold Hold (41øF/45øF or below)

Observed scallops at 53.7 F, cold holding must at 41 F or lower

*32 Damaged Equipment

Repair damaged bar dishwasher

*18 Toxic items used according to law

Measured sanitizer conc. at sanitizer bucket at >400ppm, sanitizer conc. solution too strong

*19 Water & Plumbing in good repair- per code

Repair leaking faucet near dishwasher area at hand sink

*36 Cloths in-use for wiping between uses stored

Wiping cloths must be stored in sanitizer bucket between use

*36 Cloths in-use for wiping between uses stored

CLOTHS STORED IN SANITIZER SOLUTION BETWEEN USES

*14 When to wash hands before donning new gloves

WASH HANDS FOR 20 SECONDS immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:

*14 When to wash hands before donning new gloves

*35 Hair Restraints effective

*31 Handwashing lavatory - used for other purpose

*36 Cloths in-use for wiping between uses stored

*39 Utensils, single serve items 6 inches off - floor

store utensils 6 inches above the floor, do not store knife between prep table and wall

*36 Cloths in-use for wiping between uses stored

observed cloth under cutting boards, wet cloths on sitting on prep tables

*34 Pest control-routine inspections for

fruit flies present

*32 Equipment and Utensils Durability and Strength

provide drain line from soda gun holder

*37 Storing the food where it is not exposed to splash, dust, or other contamination

ice in human consumption contaminated with mold, cover ice for human consumption

*33 Rinsing procedures - 3 compartment sink

wash utensils in 3 compartment sink or dishwasher

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

raw salmon stored above cooked/RTE corn in cooler

*29 Mechanical holding unit, thermometer location

missing thermometer in display case

*14 When to wash hands before donning new gloves

wash hands before wearing new gloves

*42 Dirty nonfood contact surfaces

clean coolers, shelves, flour, ceiling tiles floor in WIF, vegetables, gaskets around cooler doors

*36 Cloths in-use for wiping food spills used for no other purpose

do not leave wiping cloth in ric

*33 Mech. warewash, hot water sanitizing, other machines

dish washer

*42 Dirty nonfood contact surfaces

clean shelves and gaskets in ric,

*43 Light bulbs, light shields provided

repair lighting in ric

*32 Damaged Equipment

repair strips in ric

*07 Food safe, good condition, unadulterated, and honestly presented

moldy onions

*36 Cloths in-use for wiping between uses stored

wet cloths must be stored in sanitizer bucket

*42 Dirty nonfood contact surfaces

clean shelves, clean coolers,

*32 Maintain in Good Repair

rusty shelves

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

observed raw products above rte food

*42 Dirty nonfood contact surfaces

clean gaskets, shelves, coolers inside, walk in freezer

*34 Pest control-routine inspections for

observed fruit flies at small drink station

*19 One Inch Air Gap

provide one inch air gap

*45 Floor& wall junctures- coved & sealed

provide cove base in small drink station

*43 Light bulbs, light shields provided

repair damaged light shield

*45 Premises shall be maintained in good repair

There is a light hanging from the vent-a-hood

*21 RFSM - Not On Site

*15 Bare hands contact with ready-to-eat foods

employee was cutting limes at bar when I walked in. He had no gloves on (bare hand). picking up limes and putting them in container

*37 Storing the food where it is not exposed to splash, dust, or other contamination

ice needs to be covered and protected from dust, soda hose can ot be on top of ice. Ice ben must be covered

*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil

Dirty dry sanitation wipes must must be free of food debris and visible soil

*42 Dirty nonfood contact surfaces

Ice build up in ice cream freezer freezer, buildup on gaskets in reach in cooler, floor of walk in freezer needs to be cleaned, bulk food storage containers need to be cleaned.

*10 Clean Sight and Touch

CLEAN ICE MACHINE, ICE SCOOP HOLDER, COOLERS BOTTOM SHELVES

*31 Individual, disposable towels

PROVIDE PAPER TOWEL AT EACH HAND SINK

*32 Maintain in Good Repair

ICE SCOOP HOLDER IS NOT DESIGNED PROPERLY, IT HOLDS WATER REPLACE BROKEN FOOD CONTAINERS

*32 Damaged Equipment

REPLACE ALL DAMAGED RICE POTS

*45 Premises shall be maintained in good repair

REPAIR OUT OF ORDER SUM PUMP

*35 Eating food, chewing gum, drinking beverages, or using tobacco

NO CHEWING GUM ALLOWED

*10 Clean Sight and Touch

CLEAN BLUE COLOR ICE BIN. OBSERVED 3 INCHES OF STANDING WATER FROM BOTTOM OF CONTAINER

*28 Date marking > 24 hrs,on site,temp 41F

DATE MARK ALL FOOD PRODUCTS ( i.e. SAUCE)

*41 Food storage containers, identified with common name of food.

SAUCE CONTAINERS

*21 RFSM - Not On Site