TAKUMI CUISINE

Observation Observed prepared food items not marked with the date of preparation or discard date. Items observed without date marking included pork, spring rolls, rice, paste, and gyoza.

Corrective Action Food items without proper date marking were discarded during the inspection. Proper date marking requirements were discussed with the Person in Charge (PIC).

Violation Refrigerated, ready-to-eat, time/temperature control for safety (TCS) foods prepared and held in a food establishment for more than 24 hours must be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. When held at 41°F (5°C) or below, the food may be kept for a maximum of 7 days, with the day of preparation counted as Day 1.

Observation Observed potentially hazardous food thawed using an improper method. Seafood was observed thawing in standing water.

Corrective Action Proper thawing methods were discussed with the Person in Charge (PIC). Staff were instructed that food must be thawed under refrigeration, under running cold water, in a microwave if cooked immediately afterward, or as part of the cooking process. Person in charge thawed fish under running cool water.

Violation Potentially hazardous food must be thawed using approved methods and may not be thawed in standing water.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. See temperature log for items marked with an asterisk*** Discussed with person in charge, Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Discarded

Observed potentially hazardous food held using time as a public health control (TPHC) with no time marking. Food may not be served. Observed facility utilizing TPHC for sushi rice without time stamp. Discarded

Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Observed spicy salmon prepared 11/30 (8 containers) (according to employee), tomato sauce, pork, cut leafy greens (cabbage), held more than 24 hours without date marking. Discussed with person in charge, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee discarded

Observed food being cooled by nonapproved method. Observed pasta cooling inside the bottom of prep top cooler tightly wrapped and tightly stacked. Discussed when cooling, When placed in cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer and Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Pasta was unwrapped and separated

Observed potentially hazardous food thawed in standing water. Observed chicken thawing in bowl of water in 3 compartment sink. Discussed time/temperature control for safety food shall be thawed Completely submerged under running water or other approved method. Employee submerged chicken under running water

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

Cooked Time/Temperature Control for Safety Food (rice) was not cooled from 135F to 70F within 2 hours. Observed rice tightly wrapped in saran wrap inside of a bucket with lid between 96-101F not cooled to 70 within 2 hrs. Discussed with employee cooked time/temperature control for safety food shall be cooled: Within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. Rice discarded

Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. Observed using rice for sushi without time stamp and time exceeding 4 hours. Discard

No Certified Food Manager for establishment. Provided test dates (DCBOH) within 30 days.

A handwashing sink was being used for other purposes other than handwashing. Observed food debris inside hand sink and condiments (soy sauces) stored at hand sink. Discussed hand sink usage and may not be used for purposes other than handwashing. Condiments were removed and hand sink was cleaned

A handwashing sink was being used for other purposes other than handwashing. Observed unapproved bar with a hand/dump sink. Discussed designated hand sink must be installed and used for hand washing only in the bar area. Hand sink may not be used for any other purposes. Strainer basket was removed from hand sink.

No supply of hand cleaning liquid, powder, or bar soap was provided at the hand sink and/or group of two adjacent handwashing sinks. Observed no hand soap at the bar designated hand sink. Discussed with person in charge handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

A handwashing sink was not provided with individual, disposable towels; a continuous towel system; a heated-air drying device; or a hand drying device that utilizes an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Observed no hand drying provision at designated bar hand sink. Discussed handwashing sinks shall be provided with individual disposable towels or approved hand drying provision.

Plumbing improperly installed. Observed unapproved bar plumbing for 3 compartment sink and hand sink. Discussed A plumbing system shall be designed, constructed, and installed according to law. Advised to apply through city of Decatur to approved plumbing for added bar area

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice utensils stored in standing water at 86F. Discussed in use utensils can be stored in a container of water if the water is maintained at a temperature of at least 135°F. Employee removed utensils from water and washed and sanitized and stored without water for use (will wash or swap for clean utensil every 4 hours or as needed within 4 hrs).

Observed facility using bowls without handles for bulk containers of rice, tempura mix, sugar, etc. Discussed scoop with handles must be used in food that is not time/temperature control for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Bowls were removed from containers