Daruma Japanese Steakhouse & Sushi Lounge

Basic – Cloth used as a food-contact surface with rice.

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic – Employee personal food not properly identified and segregated from food to be served to the public in reach in freezer. Operator removed employee food. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting.

Basic – Food not stored at least 6 inches off of the floor. Observed containers of onions stored on floor. Corrected On-Site

Basic – Time/temperature control for safety food thawed in an improper manner. Observed packaged frozen raw shrimp thawing in standing water. Operator turned on cool running water. Corrected On-Site

High Priority – Dented/rusted cans present. See stop sale. Observed one 6lb can of water chestnuts dented. Educated operator on going through dented cans. Operator separated can to be returned to distributor. Corrective Action Taken Repeat Violation

High Priority – Nonfood-grade bags used in direct contact with cabbage in walk in cooler.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed repackaged raw chicken stored over frozen Bundt cakes.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line used to fill pitcher.

Intermediate – Spray bottle containing toxic substance not labeled. Operator labeled. Corrected On-Site