Maki of Japan

4-2B: .05(7)(a)1Observed pink/orange mold like substance in the top interior for the ice machine and and rust build up in the bottom interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice was discarded and the interior of the ice machine was washed, rinsed, and sanitized.

6-1C: .04(6)(d)Multiple bags and containers of cut cabbage not cooling at a fast enough rate to cool to 41F within 4 hours (see temperature log). 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Approved cooling methods were provided.

11A: .04(6)(e)Facility using improper methods for cooling cut cabbage. Cut cabbage cooling in deep, plastic containers while stacked in the 2 door standing prep cooler. Cut cabbage also cooling in large portions in plastic bags in the walk in cooler. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Recommended cooling foods in smaller and thinner portions. Discussed that foods can be left uncovered while cooling as long as no source of contamination occurs. Also discussed with manager that facility does not have enough space for the amounts of food they are trying to cool. Discussed with manager that facility should only prepare enough food for what their cold holding space allows to ensure foods cool properly.

1-2A: .03(2)(a)-(l), (n)Multiple risk factor violations were observed during today's inspection, which were not in compliance with the food code. This demonstrates that the person in charge (PIC) does not have active managerial control of the facility.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2A: .03(4)(a)(b)(c)(e)(f)The person in charge was not aware of the symptoms and diseases reportable to the Health Department. The CFSM or person in charge shall notify the Health Authority when a food employee is:

1. Jaundiced,Pf or
2. Diagnosed with an illness due to norovirus, Hepatitis A virus, Shigella spp., Shiga toxin- producing Escherichia coli, or typhoid fever (caused by Salmonella Typhi).P Corrective Actions: //The person in charge was trained during the inspection.//

17C: .07(2)(a)Observed broken tiles around the kitchen floors. Grout throughout the kitchen is fully degraded. Water and food debris accumulation was observed in between the floor tiles.// Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)

2-2A: .03(2)(m)Facility was unable to provide in a verifiable manner that 2 employees present during today's inspection were aware of their responsibility to report foodborne illnesses. SECOND CONSECUTIVE VIOLATION. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees signed the health agreement during today's inspection.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored on top of noodles inside a reach in cooler, raw shell eggs stored on top of noodles inside another reach in cooler, unwashed produce stored above ready-to-eat sauces and vegetables and raw shell eggs stored on top of noodles inside the walk-in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: //Foods were arranged.//

6-1A: .04(6)(f)Observed multiple time/temperature control for safety (TCS) food items holding temperatures above 41F.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

6-1C: .04(6)(d)Observed cut cabbage and marinaded chicken not cooling down at a fast enough rate.// Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Cabbage bags were untied and relocated to an upper shelf inside the walk-in cooler. Chicken was portioned and left uncovered to allow it cool down faster.//

11A: .04(6)(e)Observed chicken cooling in big plastic covered containers stacked high in the reach-in cooler. Observed cut cabbage cooling in big plastic tied bags and stored in lower shelves inside the walk-in cooler.// 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: //Adequate and effective cooling methods were discussed with the person in charge.

12B: .03(5)(g)Observed employee cooking fried rice in the wok wearing bracelets on his wrists.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed the bracelets.//

15A: .05(6)(a)Observed cooler underneath the grill holding temperatures above 41F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

17C: .07(5)(a),(b)1,2,3Observed standing water and food debris on floor inside the walk-in cooler located in the external storage area.// All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

2-2A: .03(1)(c)2,3,17The person in charge could not communicate specifics of the employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: // The employee health policy was reviewed with the person in charge.//

2-2A: .03(2)(m)Facility was unable to provide in a verifiable manner that 4 employees present during today's inspection were aware of their responsibility to report foodborne illnesses. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2E: .03(6)Facility does not have an approved disinfectant for cleaning up vomit or diarrheal incidents. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: //

4-2B: .05(7)(a)1Observed ice machine with mold-like substance accumulation on the internal top area.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

10D: .04(4)(d)Observed multiple food items (oils, salt, sauce, cornstarch, etc.) removed from their original container and placed in working containers not holding labels with their food common name.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

11C: .04(6)(c)Observed frozen vegetables being thawed on a prep table at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: //Vegetables were placed inside a cooler to be thawed under refrigeration (vegetable temperature was still under 41F).//