BENIHANA OF TOKYO STEAK HOUSE

Violations (6)

• 12A-12-4CriticalCorrected on site

  Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw chicken, then scooped ready to eat rice without first washing hands. Reviewed proper procedures and cook washed hands.

  High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw chicken, then scooped ready to eat rice without first washing hands. Reviewed proper procedures and cook washed hands. **Corrected On-Site**

  High Priority

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Salad area - cut cabbage and cut lettuce time stamped 11am-3pm. Current time 3:15pm. See stop sale.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Salad area - cut cabbage and cut lettuce time stamped 11am-3pm. Current time 3:15pm. See stop sale.

  High Priority

• 08A-05-6CriticalCorrected on site

  Sushi area - Raw fish stored over/not properly separated from ready-to-eat cooked rice and ginger. Operator stored all items properly.

  High Priority - Sushi area - Raw fish stored over/not properly separated from ready-to-eat cooked rice and ginger. Operator stored all items properly. **Corrected On-Site**

  High Priority

• 03F-01-5Critical

  Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Salad area - cut cabbage and cut lettuce time stamped 11am-3pm. Current time 3:15pm. See stop sale.

  High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Salad area - cut cabbage and cut lettuce time stamped 11am-3pm. Current time 3:15pm. See stop sale.

  High Priority

• 36-34-5

  AC vents at bar soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - AC vents at bar soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic

• 36-73-4Repeat

  Floor soiled/has accumulation of debris. Around bar cold holding units.

  Basic - Floor soiled/has accumulation of debris. Around bar cold holding units. **Repeat Violation**

  Basic