Observation: REPEAT: The tiles in the dry storage area (and the grout lines) require deep cleaning.
Corrective Action: Schedule and complete deep cleaning of the tile areas. Recommend using a steam cleaner or a heavy duty degreaser for this item.
Observation: REPEAT: The shelf against the wall in the dishpit is very worn and cannot be easily cleaned.
Corrective Action: Replace the shelf with a more durable one.
Observation: REPEAT: The fans in the dishpit have an accumulation of dust on them.
Corrective Action: Clean the fans.
Observation: REPEAT: Enhanced cleaning is required underneath the shelves and the equipment in the kitchen. Most of the kitchen floor is clean but underneath the equipment and counters there is an accumulation of black dirt.
Corrective Action: Ensure that these surfaces are regularly cleaned on a bi-monthly/weekly basis.
Observation: REPEAT: There is a large cutting board in the dry storage are that is no longer cleanable.
Corrective Action: Remove the cutting board from the premises.
Observation: REPEAT: In the walk in cooler there is a wooden shelf used to store gyoza that is worn and cannot be easily cleaned.
Corrective Action: Refinish/replace this small wooden shelving unit.
Observation: The walls in the dishpit are becoming very worn and are showing signs of significatn water damage.
Corrective Action: Repair the walls and cover them with a durable cleanable surface like stainless steel or FRP panels.
Observation: The wooden cutting boards in the grill line and on the ends of the stainless stell tables are all worn and not easily cleanable.
Corrective Action: Replace the cutting boards with new plastic or HDPE ones.
Observation: Salmon skin and scallops observed thawing on a rack in the back of the kitchen when the prep sink immediately next to it was clear and available for proper thawing. Product was still cold (<4C) and was placed in a cooler at time of inspection.
Corrective Action: Ensure all food is thawed in a refrigerator or in a sink under cold running water.
Observation: Dishwasher sanitizer line is broken. Dishwasher does not sanitize dishes.
Corrective Action: Repair technician contacted at time of inspection. Technician arrived during inspection to replace the squeeze tube for the sanitizer line. Ensure that premises does not operate until dishwasher is repaired. Train all staff to recognize when the chemical lines are not dispensing by testing each of the three prime button before starting a shift.