Ninja Japan

Observed the failure to label spray bottle containing cleaning product to prevent contamination from mistaken use. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. C/A: Advised PIC to ensure all bottles are labelled with their content and stored separately. PIC will label spray bottle and stored separately.

bserved spoon stored in ready to eat in reach in cooler.511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food

Observed old food debris/residue build up on containers, on bulk storage containers lids and handles. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised PIC to keep clean non-food contact surfaces and maintain clean.

Observed raw salmon stored above cooked rice and sauces in the WIC. Observed a bowl of raw shell eggs stored on top of a container of soy sauce in the WIC. Observed raw salmon stored with vegetables (green peas) in the WIF. Ensure that raw meat is always stored below, and separated from produce/cooked/ready to eat types of food.

Observed Equipment food-contact surfaces and utensils not sanitized. Employees are only washing and rinsing dishes. 511-6-1.05(6)(o) - Manual Warewashing Equipment, Chemical Sanitization using Detergent Sanitizers(C) (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.

Observed live roaches on the cutting boards hanging directly on 3 compartment sink and behind the wall of 3 compartment sink. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. PIC instructed to increase treatment of pest control.

Observed spoon stored in ready to eat in reach in cooler.511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food

Observed rusted Microwave in the kitchen. 511-6-1.05(2)(a) - Equipment and Utensils, constructed of durable materials (C) (2) Design and Construction. (a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. PIC instructed to replace with a commercial grade.

Observed the failure to maintain hood ventilation system free from grease accumulation on filters and hood box. Exhaust ventilation hood systems in food preparation and ware washing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard. Advised PIC to ensure hood system is cleaned from observed grease accumulation and the cleaning frequency increased to prevent accumulation of heavy soils

Observed prepared food not marked with date of preparation. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, 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 (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC Date marked.

Observed rusted Microwave in the kitchen. 511-6-1.05(2)(a) - Equipment and Utensils, constructed of durable materials (C) (2) Design and Construction. (a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. PIC instructed to replace with a commercial grade.

Observed the failure to maintain hood ventilation system free from grease accumulation on filters and hood box. Exhaust ventilation hood systems in food preparation and ware washing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard. Advised PIC to ensure hood system is cleaned from observed grease accumulation and the cleaning frequency increased to prevent accumulation of heavy soils

Observed raw salmon stored above cooked rice and sauces in the WIC. Observed a bowl of raw shell eggs stored on top of a container of soy sauce in the WIC. Observed raw salmon stored with vegetables (green peas) in the WIF. Ensure that raw meat is always stored below, and separated from produce/cooked/ready to eat types of food.