Fancy Q Japanese Inc

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine

Bottom of the white interior panel.

Basic – Cardboard used to line nonfood-contact shelves

Lining the bottom shelf of the table at the end of the cook line.

Basic – Ceiling tile missing

Above the walk in freezer

Light burned out under the hood system.

Basic – Employee preparing food in customer section of dining area

Employees prepping sauces in the dining area. I had the employees to discontinue the process and all food items was moved to the back prep area. Corrective Action Taken

Basic – Food stored on floor

Mae Ploy Chilli sauce stored on the floor in the dry storage area. The product was removed from off the floor

Imitation crab stix. Walk in freezer. Corrected On-Site

Basic – Improper storage of maintenance equipment that interferes with cleaning

Mop sink used for storage of cleaning equipment

Brooms, mop cleaning supplies, fire extinguishers. Items was removed.

Basic – In-use knife/knives stored in cracks between pieces of equipment

Knife between reach in cooler and prep table across from the cook line. The knife was removed to be washed, rinsed and sanitized. Corrective Action Taken

Basic – No copy of latest inspection report available.

Basic – Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

High Priority – Raw animal food stored over or with unwashed produce

Raw beef over cut vegetables inside the large flip top reach in cooler across from the cook line

The beef was relocated to be beneath. Corrected On-Site

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice. The operator marked the time. Corrected On-Site

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 a copy by email to the operator. Corrected On-Site