Tei Tei Robata Bar

*19 Backflow prevention device - air gap

PROVIDE AT LEAST 1 1/2 " AIR GAP AT HANDSINK BY WHITE COOLER

*32 Maintain in Good Repair

PROVIDE SHELVING AT DISH AREA TO BE FREE OF PEELING PAINT ON NSF OR EQUIVALENT

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

MAINTAIN MECHANICAL VENTS FREE FROM DEBRIS

*40 Store single-service item in original package

PROVIDE NSF APPROVED FOOD STORAGE TSHIRT BAGS USE TO STORE FOOD . CONTAINERS

*10 Clean Sight and Touch

Observed dirty ice machines, inside. Observed dirty soda nozzle at bar. Observed dirty WIC shelving.

*39 Equipment in good repair and proper adjustment.

Observed rusty WIC shelving.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty walls and condenser fan in WIC.

*19 One Inch Air Gap

Need at lest 1" air gap at drain pipes.

*47 Handwashing signage

Need a handwash sign at the bar.

*06 Discard if TCS is in container w/ no date or day

*29 Sanitizing solutions, testing devices

PROVIDE TEST STRIPS

*22 No unnecessary personnel allowed in food prep area

NO CHILDREN ALLOWED IN KITCHEN

*03 Food products not maintained at 135øF or above

*26 Consumer Advisory Disclosure---asterisking

PROVIDE AN ASTERISK IN FRONT OF ALL RAW AND UNDERCOOKED FOOD ITEMS

*47 Other Violations

LABEL 3 COMP SINK

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER ALL FOOD

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS & WALLS

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

PERSONAL DRINKS STORED ON PREP TABLES

*14 When to wash hands before donning new gloves

*15 Contact RTE Products w/ Bare Hands

bare hand contact on RTE food act

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

cross contamination by arrangement raw meat stored withe ggs

*39 Store all equipment & utensil covered or inverted

cover/ invert dishes to prevent cross contamination

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improperly stored on equipment

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

personal drinks in kitchen on prep table

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*32 Damaged Equipment

replace gaskets

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared food items

*02 Cold Hold (41øF/45øF or below)

Tuna 46.7F

*03 Food products not maintained at 135øF or above

s. shell crabs 115.6F

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

personal drinks stored through-out prep kitchen

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

utensil improperly stored in water

*31 Handwashing lavatory - used for other purpose

food equipment stored in hand sink

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*45 Premises shall be maintained in good repair

repair walls

*02 Cold Hold (41øF/45øF or below)

C. Radish 70.3

*25 HACCP Approved Procedures

PH for Rice

*34 Outer openings:closing holes, gaps

seal around back doors

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared food

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover all food to prevent cross contamination

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

cross contamination by arrangement

*20 Conveying Sewage

sewage back -up kitchen

*31 Handwashing lavatory - used for other purpose

hand sink used as a dump sink

*19 Hand sink water temperature below 110'F

hand sink hot water 110F within 20 sec

*21 RFSM - Not On Site

no RFSM on duty

*34 Outer openings:closing holes, gaps

close gaps in ceiling

*45 Premises shall be maintained in good repair

repairs floors and walls (remove peeling paint)

*39 Equipment and Utensils Storage

utensil improperly stored in water

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared food

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Cross contamination by arrangement

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover all food to prevent cross contamination

*25 HACCP Approved Procedures

provide Letter of destruction

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*18 Toxic items storage adjacent to food/utensils

Toxics stored with/ next to food (s. bucket next to open ice bin)

*22 Handlers-Certificate Not On Site

certify all staff

*47 Handwashing signage

Provide hand washing signs

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

personal drinks stored on prep table

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

raw fish over rte vegetable

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

separate all personal food

*39 Soda nozzles and ice bin clean to remove soil

at the bar

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

write 4 hr time on room temp foods

*31 Handwashing lavatory - used for other purpose

*14 When to wash hands before donning new gloves