Benihana Of Tokyo

No se registraron infracciones en esta inspección.

• Crítica Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): No rodents, insects, birds, or animals
  Nota del inspector (en inglés): 1. Observed Vermin: Documented in the following areas: - One live adult cockroach behind the dishwasher. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew 4. Notification: The person in charge during inspection, Johan Hugoo, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

• Crítica Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Food contact surfaces clean, sanitized
  Nota del inspector (en inglés): 1. High temp dish machine was ran and food debris was observed on a sauce bowl after the cycle was completed. Employee removed debris using his finger and placed the sauce plate in container with clean dishes. [CA]: Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Employees shall not remove debris from clean dishes with contaminated hands. [COS]: Sauce bowl was relocated into the dish machine to be ware-washed and sanitized. 2. 3 compartment sink was not draining due to blockage from the drain pipe. Employee and manager stated the blockage occurred this morning and a work order was placed. Plunger stored on the floor was used to plunge the first compartment sink in attempts to remove blockage. Specialist intervened and ceased the use of plunger. [CA]: Food contact surface equipment shall be maintained clean and free of contamination. Discontinue use of unapproved equipment for food contact surfaces. [COS]: Specialist instructed manager to wash and sanitize 3 compartment sink as well as the dishes in the 3 comp sink. note: employee removed blockage from the drain pipe.

• Menor Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Food contact surfaces clean, sanitized
  Nota del inspector (en inglés): Chlorine sanitizer for the dishwasher at the bar is measured at 0 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
• Menor Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Adequate handwash facilities supplied, accessible
  Nota del inspector (en inglés): Handwash sink located near the front sushi prep area and cook line has a mixing faucet where the water temperature is not readily adjustable. The temperature of the water is measured at 115F. [CA] Handwash sinks where the water temperature is not readily adjustable at the faucet shall provide water at a maximum temperature of 108F so that it is usable by employees to wash their hands. Other handwash sinks are available nearby.
• Menor Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Hands clean, properly washed; gloves used properly
  Nota del inspector (en inglés): Employees in the back kitchen was observed putting on disposable gloves to handle food without washing their hands. [CA] Employees shall properly wash their hands with water, soap, and single-use paper towels prior to putting on gloves to handle food.
• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper hot and cold holding temperatures
  Nota del inspector (en inglés): Potentially hazardous foods inside the sushi display cooler measured at improper cold holding temperatures. Salmon, yellow tail, and tuna measured at 44F - 47F. [SA]Per employee, the food was placed in within an hour ago. Employee and will monitor the temperature for the next hour, and will add ice around the food as needed. .

No se registraron infracciones en esta inspección.

• Crítica Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): No rodents, insects, birds, or animals
  Nota del inspector (en inglés): At time of inspection, cockroach activity was still observed in the following locations: - One live cockroach on the wall next to the cook line. - Two live cockroach on the wall above the service bar. - One live cockroach in corner of the bar by the dump sink. - Four dead cockroach behind the prep unit by the front service cook line. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

• Crítica Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): No rodents, insects, birds, or animals
  Nota del inspector (en inglés): Live cockroaches were observed in area around the cook line. - 5 live cockroaches of different life stages observed enter and exit from behind the metal flashing around the cooking equipment. - 1 live adult cockroach observed under the prep table near food preparation sink. - 1 live adult cockroach observed crawling on the wall next to the cook line. - ~10 dead cockroaches observed on multiple glue traps in water heater room. - 1 dead cockroach observed on corner outside employee's lockroom. Photograph taken for documentation purposes. Supervisor Notified: Priscilla Mark. Notification: The person in charge during inspection, Daniel, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
• Menor Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
  Nota del inspector (en inglés): - Crevices allowing harborage of cockroaches under the metal flashing behind the cook line. - Gap under side door by the cook line. - Gaps from pipes extending out of the wall from handwash sink.l [CA] Seal and eliminate any gaps, openings, or crevices that may harbor vermin. Continue to seal any gaps, openings, or crevices that may be observed during treatment or cleaning.