Grand Japanica INC.

Year by year

Inspections

1. Sep 24, 2026 Re-inspection 2 · 1 priority, 3 priority foundation, 4 core, 8 repeat
   • Serious Priority Repeat

     FOOD CONTACT WITH EQUIPMENT, UTENSILS AND SINGLE-USE ITEMS

     1. Food containers were stacked on top of each other without any covering with the foods in direct contact with the container on top. - Prep Cooler - Walk-in Cooler 2. Foods also in direct contact with red cloths and white cloths. The red cloths left red stain from the fabric onto the foods.

     Correction: Food contact surfaces of equipment, utensils and linens shall be cleaned and sanitized before use with food. Single-use and single-service shall be maintained in a sanitary condition. Discard potentially contaminated food items.

     Code 3-304.11

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     In-house salad dressing in the walk-in cooler was not date marked. There was also no date markings throughtout the facility.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. There are no time markings on the TPHC for the sushi rice.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     The following food contact surfaces are visibly soiled. 1. The rice cookers have deep stain around the rims 2. The large rice cookers were covered with aluminum foil that were deeply deteriorated. 3. Rice cookers are heavily deteriorated with the inside lining almost completely peeled off. 4. Baby bottle with cloudy lining in the mouth area and the bottle itself found in kitchen. Owner confirmed it's used to spray water on customer for entertainment at habachi area. 5. The cutting boards in the walk-in cooler were dirty 6. Large container lids throughout the facility were heavily soiled with food debris

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED - LINEN AND NAPKINS - USE LIMITATION

     Paper towels were used in contact with repackaged seafoods. The seafoods were then refreezed with the paper towels in direct contact with the foods.

     Correction: Discard contaminated food and replace the linens in the containers or baskets each time the containers are used for a new consumer.

     Code 3-304.13

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - FOOD SPILLS

     Wiping cloth used for food spills are not maintained dry and are being used for other purposes.

     Correction: Wiping cloths for food spills shall be maintained dry and only used for that purpose.

     Code 3-304.14 (A)

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS USED FOR WIPING COUNTERS LAUNDERED DAILY

     Wiping cloth used for wiping surfaces and equipment is heavily soiled.

     Correction: Cloths used for wiping counters and equipment shall be laundered daily.

     Code 3-304.14 (B) (2)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The following non-food contact surfaces are soiled with debris. 1. All cooler doors: handle area, gaskets, racks 2. Walk-in cooler shelves, walls, ceiling 3. Habachi Grills: bottom rack of the grill covered with soiled cardboards and accumulation of debris 4. Behind and under the cook area were covered with greasy pipes

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

2. Sep 15, 2026 Re-inspection · 1 priority, 3 priority foundation, 4 core, 8 repeat
   • Serious Priority Repeat

     FOOD CONTACT WITH EQUIPMENT, UTENSILS AND SINGLE-USE ITEMS

     1. Food containers were stacked on top of each other without any covering with the foods in direct contact with the container on top. - Prep Cooler - Walk-in Cooler 2. Foods also in direct contact with red cloths and white cloths. The red cloths left red stain from the fabric onto the foods.

     Correction: Food contact surfaces of equipment, utensils and linens shall be cleaned and sanitized before use with food. Single-use and single-service shall be maintained in a sanitary condition. Discard potentially contaminated food items.

     Code 3-304.11

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     In-house salad dressing in the walk-in cooler was not date marked. There was also no date markings throughtout the facility.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. There are no time markings on the TPHC for the sushi rice.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     The following food contact surfaces are visibly soiled. 1. The rice cookers have deep stain around the rims 2. The large rice cookers were covered with aluminum foil that were deeply deteriorated. 3. Rice cookers are heavily deteriorated with the inside lining almost completely peeled off. 4. Baby bottle with cloudy lining in the mouth area and the bottle itself found in kitchen. Owner confirmed it's used to spray water on customer for entertainment at habachi area. 5. The cutting boards in the walk-in cooler were dirty 6. Large container lids throughout the facility were heavily soiled with food debris

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED - LINEN AND NAPKINS - USE LIMITATION

     Paper towels were used in contact with repackaged seafoods. The seafoods were then refreezed with the paper towels in direct contact with the foods.

     Correction: Discard contaminated food and replace the linens in the containers or baskets each time the containers are used for a new consumer.

     Code 3-304.13

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - FOOD SPILLS

     Wiping cloth used for food spills are not maintained dry and are being used for other purposes.

     Correction: Wiping cloths for food spills shall be maintained dry and only used for that purpose.

     Code 3-304.14 (A)

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS USED FOR WIPING COUNTERS LAUNDERED DAILY

     Wiping cloth used for wiping surfaces and equipment is heavily soiled.

     Correction: Cloths used for wiping counters and equipment shall be laundered daily.

     Code 3-304.14 (B) (2)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The following non-food contact surfaces are soiled with debris. 1. All cooler doors: handle area, gaskets, racks 2. Walk-in cooler shelves, walls, ceiling 3. Habachi Grills: bottom rack of the grill covered with soiled cardboards and accumulation of debris 4. Behind and under the cook area were covered with greasy pipes

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

3. Sep 8, 2026 Routine · 1 priority, 3 priority foundation, 5 core, 5 repeat
   • Serious Priority

     FOOD CONTACT WITH EQUIPMENT, UTENSILS AND SINGLE-USE ITEMS

     1. Food containers were stacked on top of each other without any covering with the foods in direct contact with the container on top. - Prep Cooler - Walk-in Cooler 2. Foods also in direct contact with red cloths and white cloths. The red cloths left red stain from the fabric onto the foods.

     Correction: Food contact surfaces of equipment, utensils and linens shall be cleaned and sanitized before use with food. Single-use and single-service shall be maintained in a sanitary condition. Discard potentially contaminated food items.

     Code 3-304.11

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     In-house salad dressing in the walk-in cooler was not date marked. There was also no date markings throughtout the facility.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. There are no time markings on the TPHC for the sushi rice.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     The following food contact surfaces are visibly soiled. 1. The rice cookers have deep stain around the rims 2. The large rice cookers were covered with aluminum foil that were deeply deteriorated. 3. Rice cookers are heavily deteriorated with the inside lining almost completely peeled off. 4. Baby bottle with cloudy lining in the mouth area and the bottle itself found in kitchen. Owner confirmed it's used to spray water on customer for entertainment at habachi area. 5. The cutting boards in the walk-in cooler were dirty 6. Large container lids throughout the facility were heavily soiled with food debris

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Hammer used for food contact was improperly stored between a prep table and prep cooler.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED - LINEN AND NAPKINS - USE LIMITATION

     Paper towels were used in contact with repackaged seafoods. The seafoods were then refreezed with the paper towels in direct contact with the foods.

     Correction: Discard contaminated food and replace the linens in the containers or baskets each time the containers are used for a new consumer.

     Code 3-304.13

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - FOOD SPILLS

     Wiping cloth used for food spills are not maintained dry and are being used for other purposes.

     Correction: Wiping cloths for food spills shall be maintained dry and only used for that purpose.

     Code 3-304.14 (A)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS USED FOR WIPING COUNTERS LAUNDERED DAILY

     Wiping cloth used for wiping surfaces and equipment is heavily soiled.

     Correction: Cloths used for wiping counters and equipment shall be laundered daily.

     Code 3-304.14 (B) (2)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The following non-food contact surfaces are soiled with debris. 1. All cooler doors: handle area, gaskets, racks 2. Walk-in cooler shelves, walls, ceiling 3. Habachi Grills: bottom rack of the grill covered with soiled cardboards and accumulation of debris 4. Behind and under the cook area were covered with greasy pipes

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

4. Apr 14, 2025 Re-inspection · 2 priority, 4 priority foundation, 3 core, 9 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands after changing soiled gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     - Diced garlic in oil is cold held (CH) at 64F - Steamed Brocalli was CH at 48F - Fried onion is CH at 68F in 5 gal bucket - Tempura Crunchy Flakes for sushi is CH at 72F

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food. Containers (6-8 inches depth) of cooked rice were observed to be cooling with a cover/wrap.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Priority Foundation Repeat

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for cooked rice in room temperature. A container of 6-8 inches were used to cold hold the rice at room temperature. The containers of rice were covered with cloth linen and wrapped with plastic cover.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control (TPHC) plan is available for review.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. A written plan must be submitted to the Health Department and have a copy at the establishment readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided or the consumer advisory on menu is missing.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Foods in prep coolers and walk-in cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED - LINEN AND NAPKINS - USE LIMITATION

     Linens cloths were used for direct contact with foods throuout the establishment.

     Correction: Discard contaminated food.

     Code 3-304.13

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces are soiled with encrusted grease and debris: - Oven/stove - Pipes behind the cooking area - Hood vent - Fountain Soda Machine - Sushi Cabinets needs separation of personal items from items used for customers - Habachi Stove and inside the storage cabinet

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

5. Mar 6, 2025 Routine · 4 priority, 10 priority foundation, 7 core, 3 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after changing soiled gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Single-use gloves are not discarded between use. Employee was observed to reused single-use gloves.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items. CORRECTED: Discarded the soiled gloves.

     Code 3-304.15 (A)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     - Diced garlic in oil is cold held (CH) at 64F - Steamed Brocalli was CH at 48F - Fried onion is CH at 68F in 5 gal bucket - Tempura Crunchy Flakes for sushi is CH at 72F

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Warewashing machines in the kitchen and bar area are not sanitizing utensils after cleaning.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food. Containers (6-8 inches depth) of cooked rice were observed to be cooling with a cover/wrap.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on food safety.

     Correction: The person in charge shall provide food safety training to employees on hand washing, cooling, personal hygine, separation of personal items from food prep area.

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     WHERE TO WASH

     Employee observed washing hands in an unapproved sink. Employees are washing their hands in a bucket set by the store and the liquid is plain water.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for cooked rice in room temperature. A container of 6-8 inches were used to cold hold the rice at room temperature. The containers of rice were covered with cloth linen and wrapped with plastic cover.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Foods used for more than 24 hours are observed to not have date marks.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control (TPHC) plan is available for review.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. A written plan must be submitted to the Health Department and have a copy at the establishment readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided or the consumer advisory on menu is missing.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Priority Foundation

     THERMOMETERS - FOOD - ACCURACY

     Thermometer used in food establishment is not accurate.

     Correction: Calibrate or replace thermometer.

     Code 4-203.11

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Prep coolers in the kitchen are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Corrected on site

     EATING, DRINKING, OR USING TOBACCO

     Employee was observed chewing gum in the kitchen area.

     Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

     Code 2-401.11 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Foods in prep coolers and walk-in cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - LINEN AND NAPKINS - USE LIMITATION

     Linens cloths were used for direct contact with foods throuout the establishment.

     Correction: Discard contaminated food.

     Code 3-304.13

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Foods are stored on the floor in the walk-in cooler, walk-in freezer and kitchen area .

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Corrected on site

     SANITIZING AGENTS - AVAILABILITY

     Sanitizing agent is not available for sanitizing equipment and utensils.

     Correction: Provide chemical sanitizer and suspend operation until sanitizer can be provided.

     Code 4-303.11 (B)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces are soiled with encrusted grease and debris: - Oven/stove - Pipes behind the cooking area - Hood vent - Fountain Soda Machine - Sushi Cabinets needs separation of personal items from items used for customers - Habachi Stove and inside the storage cabinet

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Corrected on site

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Knives are improperly stored in between prep table and prep cooler.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

6. Feb 9, 2024 Follow Up · 1 priority, 1 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Shrimp/crab rangoon in 2 door Beverage Air cooler are 46-47°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Repair/adjust cooler.

     Code 3-501.16 (A) (2) AND (B)

7. Jan 26, 2024 Routine · 2 priority, 3 priority foundation, 3 core, 2 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Shrimp/crab rangoon in 2 door Beverage Air cooler are 46-47°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Repair/adjust cooler.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     I saw cook wipe knife on dry rag and place it on magnetic knife scabbard after cutting raw beef.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Priority Foundation Corrected on site

     RECORDS, CREATION, AND RETENTION - PARASITE DESTRUCTION

     No letter of parasite destruction available on premises.

     Correction: Records of parasite destruction shall be maintained for 90 calendar days beyond the sale or service of fish. Letter was emailed to inspector on same day as inspection. DK

     Code 3-402.12 (A)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Sushi rice using time as a public health control for 4 hours is not properly marked or identified with a discard time.

     Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Make sure each batch of sushi rice is marked with time to discard.

     Code 3-501.19 (B) (2)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Test strips are not available for checking sanitizer concentrations.

     Correction: Provide chlorine test strips for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The fllowing areas are soiled: -shelves behind bar/under glass storage -shelves next to soda dispenser area -hibachi carts -all shelves in kitchen -all coolers (clean inside and outside) -top of ice machine -

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     One urinal in men's restroom does not flush.

     Correction: Repair urinal so it flushes properly.

     Code 5-205.15 (B)

   • Not serious Core

     TOILET FACILITIES - ENCLOSED

     Both restrooms are not provided with a tight fitting, self-closing door.

     Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

     Code 6-202.14