Benihana

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed aluminum foil wrapped around equipment in sushi prep area. Instructed maanger to remove foil from equipment.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed rice bowl too large for any 3 compartment sink or dish machine. Instructed manager to provide written clean in place proceedure for large bowl.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed right hand washing sink in men's toilet room not working. Water does not come out of faucet. Instructed manager to repair said sink.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed floors in liquor room with soil build up. Instructed manager to clean.

Equipment and surfaces were dirty.

Inspector’s note: Observed the interior of the reach in coolers in rear prep and bar in need of cleaning. Instructed to detail clean.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed water in the handsink in dining area slowly draining. Person in charge was advised to unclog sink as a possible solution. Instructed to correct issue and maintain at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing and damaged floor tiles in the sushi/to go prep area, dish area. Also noted missing grout in the following areas: bar, sushi/to go prep area, and rear prep. Instructed to repair to create a smooth and easily cleanable surface. Must maintain at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain all cooking equipment, ingredient containers, racks and shelving with flour, dust, grease, dead insects and dirt build-up throughout. Recommended to increase cleaning frequency and maintain at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed wood cabinet at handsinks in dining areas breaking, instructed to repair and maintain

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed 2 comp sink in sushi/to go prep leaking from basins pipes instructed to repair and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed a missing light shield in reach in cooler in rear prep cooking line, instructed to provide and maintain at all times.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed pest activity with approx. 15 small flies noted during inspection. Small fly activity was noted near the rear prep, dish area, bar, and sushi/to go prep area. Instructed to consult pest control as additional services are needed to minimize or eliminate activity prior to re-inspection. Priority foundation violation #7-38-020(a). Citation issued.

Equipment and surfaces were dirty.

Inspector’s note: Observed the interior of the reach in coolers in rear prep and bar in need of cleaning. Instructed to detail clean.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed water in the handsink in dining area slowly draining. Person in charge was advised to unclog sink as a possible solution. Instructed to correct issue and maintain at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing and damaged floor tiles in the sushi/to go prep area, dish area. Also noted missing grout in the following areas: bar, sushi/to go prep area, and rear prep. Instructed to repair to create a smooth and easily cleanable surface. Must maintain at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain all cooking equipment, ingredient containers, racks and shelving with flour, dust, grease, dead insects and dirt build-up throughout. Recommended to increase cleaning frequency and maintain at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed wood cabinet at handsinks in dining areas breaking, instructed to repair and maintain

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed 2 comp sink in sushi/to go prep leaking from basins pipes instructed to repair and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed a missing light shield in reach in cooler in rear prep cooking line, instructed to provide and maintain at all times.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed pest activity with approx. 15 small flies noted during inspection. Small fly activity was noted near the rear prep, dish area, bar, and sushi/to go prep area. Instructed to consult pest control as additional services are needed to minimize or eliminate activity prior to re-inspection. Priority foundation violation #7-38-020(a). Citation issued.

Equipment and surfaces were dirty.

Inspector’s note: Observed the interior of the reach in coolers in rear prep and bar in need of cleaning. Instructed to detail clean.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed water in the handsink in dining area slowly draining. Person in charge was advised to unclog sink as a possible solution. Instructed to correct issue and maintain at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing and damaged floor tiles in the sushi/to go prep area, dish area. Also noted missing grout in the following areas: bar, sushi/to go prep area, and rear prep. Instructed to repair to create a smooth and easily cleanable surface. Must maintain at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain all cooking equipment, ingredient containers, racks and shelving with flour, dust, grease, dead insects and dirt build-up throughout. Recommended to increase cleaning frequency and maintain at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed wood cabinet at handsinks in dining areas breaking, instructed to repair and maintain

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed 2 comp sink in sushi/to go prep leaking from basins pipes instructed to repair and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed a missing light shield in reach in cooler in rear prep cooking line, instructed to provide and maintain at all times.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed data plate on mechanical warewashing machine not visible, instructed to replace and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Obseved 2 comp sink faucet in rear prep in disrepair, instructed to repair and maintain. Observed 3 compartment sink leaking from 1st compartment and from soap connection line, instructed to repair and maintain

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing and damaged floor tiles in the dishwashing area, by low temp dishwasher. Instructed to repair to create a smooth and easily cleanable surface. Must maintain at all times

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed in rear prep commercial stove missing oven door, instructed to repair and replace.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed clutter and unused equipment in rear hall leading to garbage recpticals. Instructed manager to remove all unused articles and equipment to prevent pest harborage

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Facility uses high temperature sanitizing dish machine and doesn't have proper temperature measuring irreversible registering temperature indicator or thermometer that shall be provided and readily accessible for measuring the utensil surface temperature during hot water sanitation. Manager provided receipt to varify purchase of irreversible. Priority foundation violation 7-38-005 no citation issued

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed data plate on mechanical warewashing machine not visible, instructed to replace and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Obseved 2 comp sink faucet in rear prep in disrepair, instructed to repair and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed 3 compartment sink leaking from 1st compartment and from soap connection line, instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed in rear prep commercial stove missing oven door, instructed to repair and replace.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing and damaged floor tiles in the dishwashing area, by low temp dishwasher. Instructed to repair to create a smooth and easily cleanable surface. Must maintain at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed clutter and unused equipment in rear hall leading to garbage recpticals. Instructed manager to remove all unused articles and equipment to prevent pest harborage.

Thermometers were missing or inaccurate.

Inspector’s note: Unable to locate thermometer inside of sushi prep cooler. Instructed to locate.

Equipment and surfaces were dirty.

Inspector’s note: Observed refrigeration units, liquor and simple syrup storage racks, drain boards, shelves in bar prep with excessive amounts of dried food debris and sticky surfaces, instructed to clean and maintain of build up.

Ventilation or lighting was inadequate.

Inspector’s note: Observed mechanical ventilation above high temperature dish machine located in rear prep area not properly working, noted excessive steam and heat in said area. Instructed to repair as required by code.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered receptacle (waste can with lid) inside unisex employee washroom. Instructed to provide covered waste receptacle for feminine hygiene products.

Thermometers were missing or inaccurate.

Inspector’s note: - observed some coolers missing thermometers. Must provide conspicuously placed and easily readable thermometers inside all coolers and maintain at all times. -

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: - must provide test strips to test the surface temperature is 160f on all utensils that are sanitized in a high temp dish machine. Priority foundation violation#:7-38-005. No citation issued. -

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: 4-904.13- observed pre set flatware and glass ware stored upright on tables throughout dinning room area. Informed manager that pre set cutlery and glass ware stored on table tops must be stored inverted or upside down to prevent contamination. Instructed manager to store said items on table tops inverted or upside down to prevent contamination. Maintain at all times.

Frozen food was thawed the wrong way.

Inspector’s note: 3-501.13- observed intact vacuumed sealed packages of fish thawing in walk in cooler on rolling racks. Informed manager that vacuumed sealed packages of fish must be removed from vacuum package and thawed under refrigeration out of package. Instructed manager to remove fish from vacuumed sealed packages and thaw outside of packaging under refrigeration. Maintain at all times.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: 4-904.13- observed pre set flatware and glass ware stored upright on tables throughout dinning room area. Informed manager that pre set cutlery and glass ware stored on table tops must be stored inverted or upside down to prevent contamination. Instructed manager to store said items on table tops inverted or upside down to prevent contamination. Maintain at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.11- observed broken/cracked plastic sliding door on neto sushi station display case cooler. Instructed manager to repair and maintain at all times.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Employees washroom handwash bowl hot water pressure low. Instructed manager must increase hot water pressure at handwash bowl.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Floor cluttered with cardboard boxes at storage room. Instructed manager to elevate all items off floor or remove items.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Wall behind prep area and sinks at sushi station made from painted dry wall, instructed to install a durable smooth surface.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: No licensed pest control service established, instructed to obtain.

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector’s note: No certified food service manager certificate. Instructed to obtain

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Ceiling above prep table in the teppan dining 1 with running pipes, instructed to install a barrier that is smooth and easily cleanable,also wall behind prep area and sinks at sushi station made from painted dry wall, instructed to install a durable smooth surface.