HIRO’S JAPANESE RESTAURANT Inspection – May 16, 2024

High Priority 2

#9High Priority14-86-1

High Priority – Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining tray of shrimp tempura.

#10High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored over various ready to eat foods in reach in cooler. Chef rearranged. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#11Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Observed bowl stored in hand washing sink. Located in sushi bar. Chef removed. **Corrected On-Site**

Corrected On-Site

Basic 8

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic24-05-4

Basic – Clean pots and pans not stored inverted or in a protected manner.

#3Basic14-11-5

Basic – Equipment in poor repair. Observed reach in cooler gaskets torn.

#4Basic14-69-4

Basic – Ice buildup in reach-in freezer.

#5Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker and stove. Chef discarded. **Corrected On-Site**

Corrected On-Site

#6Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board.

#7Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Located in kitchen area.

#8Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dishwasher soiled.

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