TERIYAKI EXPRESS health score and inspection history

4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.///Fryer baskets have large build up of food debris and starting to come apart. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Bottom shelf of oven has baked on food debris.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting boards showing heavy use.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///(1)Cell phone on shelf above prep table. (2) Employee drink sitting on prep table (moved to assigned drink location).

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///Light out under hood.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1)Walls and floors around and under cook equipment have accumulation of grease. (2) Drain under cook equipment has large accumulation of grease and other food build up. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Ceiling/wall above WI cooler missing.

Store scoops left in TCS foods with handles above the top of the food of the container.///Flour scoop handle laying in flour.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Drains under 3 compartment sink and cook top have food debris.

Allow utensils to air dry before stacking.///Several pans and food containers wet.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Floors under and behind cook top have accumulation of food debris and grease visible.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///Several lights out in the hood. 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Vent covers in the kitchen ceiling have accumulation of dust and grease.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Prep sink has continuous drip when turned off.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Fryer has large accumulation of grease build up.

Cease using hand sinks for any purpose other than handwashing///Pot and food debris in hand sink.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Food and other debris in mop sink.

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Ice scoop laying on/in ice in ice machine.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Floors under and behind cook equipment has grease visible.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///Several lights out in the hood.

Allow utensils to air dry before stacking.///Several pan stacked wet.

(A)(2) Maintain TCS food at 41 F or below.///Chicken in make table tempted at 50F. Discarded.