TAO

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AT MULTIPLE HANDWASHING SINKS THROUGHOUT FOOD & BAR PREP AREAS. INSTRUCTED TO KEEP SOAP AT HAND SINKS AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT MULTIPLE HANDWASHING SINKS THROUGHOUT FOOD & BAR PREP AREAS. INSTRUCTED TO KEEP PAPER TOWELS AT HAND SINKS AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C) (COMBINED WITH VIOLATION 6-301.11)

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT MULTIPLE HANDWASHING SINKS THROUGHOUT FOOD & BAR PREP AREAS. INSTRUCTED TO POST SIGNAGE AND MAINTAIN.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED IMPROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS INSIDE WALK-IN COOLERS. INSTRUCTED TO LABEL ALL READY TO EAT TCS FOOD ITEMS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED WHITE CUTTING BOARDS IN PREP AREA IN NEED OF REPAIR OR REPLACING, INSTRUCTED TO MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED NO SPLASH GUARD AT THE HANDWASHING SINK IN THE SUSHI PREP AREA. INSTRUCTED TO INSTALL AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED LOOSE FOOD DEBRIS AND WATER ON FLOORS THROUGHOUT FOOD PREP AND DISH AREAS, INSTRUCTED TO CLEAN MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED EXPOSED HAND WASH SINK IN UNUSED PASTRY PREP AREA MAINTAINING AN IMPROPER MAXIMUM TEMPERATURE OF 89.6F. INSTRUCTED TO REPAIR SINK SO THAT IT IS CAPABLE OF DELIVERING WATER UNDER PRESSURE AT A MINIMUM TEMPERATURE OF 100F.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED SUSHI FOOD HANDLER USING HIS CELL PHONE AND THEN HANDLING SUSHI FISH WITH OUT WASHING HANDS NOR USE GLOVES, INSTRUCTED MANAGER TO HAVE EMPLOYEE USE PROPER HYGIENIC PRACTICES TO PREVENT FOOD CONTAMINATION. PRIORITY VIOLATION 7-38-10.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED CONDENSATING WATER DRIPPING OVER OPEN FOOD CONTAINERS (READY-TO-EAT) IN PREP COOLER, INSTRUCTED TO KEEP FOOD PROTECTED FROM CONTAMINATION. FOOD ITEMS DISCARDED. PRIORITY VIOLATION 7-38-005.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: SMALL DELI CUPS NOT AIR DRIED PROPERLY, INSTRUCTED TO AIR DRY BEFORE STACKING.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: SNEEZE GUARD AT SUSHI PREP STATION NOT HIGH OR FAR ENOUGH FROM CUSTOMERS SEATING AREA, INSTRUCTED TO PROVIDE AND ADEQUATE SNEEZE GUARD.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14 NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION NO CITATION

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE. PRIORITY FOUNDATION. NO CITATION

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 NO REMINDER AND DISCLOSURE ON MENU FOR RAW AND UNDERCOOKED FOODS SERVED. INSTRUCTED TO PROVIDE A REMINDER AND DISCLOSURE ON ALL MENUS FOR ALL RAW AND UNDERCOOKED FOODS SERVED , SUSHI, STEAK,EGGS, FISH,ETC. PRIORITY FOUNDATION. NO CITATION

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NOTED NO SOAP AND PAPER TOWELS AT 12 OUT OF 15 HAND WASH SINKS AT THE BARS.MANAGER IMMEDIATELY HAD EMPLOYEE GO BUY SOAP AND PAPER TOWELS AND PLACE AT THE SINKS.INSTRUCTED TO ALWAYS HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVES AT THE BASEMENT BY THE DISH WASHER ROOM. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED CLUTTER AT THE ELCTRICAL ROOM WHERE EMPLOYEES UNIFORM ARE STORED AT THE BASEMNET FOOD PREP AREA.INSTRUCTED TO CLEAN,ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLE TO PREVENT PEST HARBORAGE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: BAR SODA GUN DISPENSERS NOT CLEAN INSIDE. INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEAD BUGS NOTED AT REAR SECTIN OF KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WEAK HOT HOT WATER PRESSURE AT MAIN 3-COMP SINK AND BAR SINKS, INSTRUCTED TO PROVIDE UNDER CITY PRESSURE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP NOT STORED PROPERLY, INSTRUCTED TO STORE IN A CLEAN CONTANER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE COVERS FOR THE ICE BINS BEHIND ALL OF THE BARS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE SODA GUNS BEHIND THE BARS. DETAIL CLEAN THE DUST FROM THE TRACK LIGHTING AT VISION 3RD FLOOR BAR. REPLACE ANY DIRTY BEVERAGE LINES UNDERNEATH THE BARS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR BEHIND THE BARS ESPECIALLY IN CORNERS AND UNDERNEATH THE SINKS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL THE HOLES IN THE WALLS OF THE DISHWASH AREA. SEAL THE STAINLESS STEEL WALL BEHIND THE GRILL IN THE DELI PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE ADEQUATE LIGHTING IN THE WOMEN'S RESTROOM IN THE BASEMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE SINK STOPPERS FOR THE 3 COMPARTMENT SINKS BEHIND ALL BARS. MUST PROVIDE DRAIN LINE HOSES CONNECTED TO THE SODA GUNS BEHIND ALL BARS AND ROUTE TO A FLOOR DRAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. Must label/date foods inside walk in food cooler.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Must replace all damaged reach in coolers door gaskets at front prep area.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Must clean and sanitize interior of all coolers at front prep area.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Must detail clean floor at 2nd floor bars along corners and below counters.