YUMEE KATSU

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw pork stored behind radish and radish kimchi, raw chicken katsu stored behind raw fish katsu and raw pork katsu inside a prep top cooler. Observed several containers with portioned raw chicken katsu stored on top shelves above raw pork and raw fish inside the walk-in freezer. Observed raw pork stored above ready-to-eat radishes inside the walk-in cooler.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) Fruits and vegetables before they are washed; (P) (IV) 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: All food items were rearranged by their internal cooking temperatures.//

11C: .04(6)(c)Observed portioned fish cakes being thawed inside a metal container at room temperature.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The container with the fish cakes was placed inside a prep cooler to continue the thawing process under refrigeration (*fish cakes' temperature was still below 41F).

14A: .04(4)(k)Observed several chopsticks and two rice spoons stored in standing water with a temperature below 135F. Observed in-use utensils stored with handles directly touching the food inside the containers. SECOND CONSECUTIVE REPEAT VIOLATION.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. 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; 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, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Chopsticks and rice spoons were removed from the water and placed in the ware washing area to be rewashed, rinsed, and sanitized. The other in-use utensils were rearranged with their handles above the food.

17D: .07(4)(b)Observed employee personal food (milk, tortillas, sauces, tomatoes, among others) stored inside the walk-in cooler above facility food. Observed a box of donuts stored on top of a prep table inside the kitchen.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee's personal food was relocated to a designated area below facility food and below preparation areas.//

2-2A: .03(2)(m)One employee present during today's inspection did not had a signed employee health agreement.// 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: Employee health agreement was signed during today's inspection.//

6-1A: .04(6)(f)Observed several time/temperature control for safety (TCS) foods holding temperatures above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded or placed back into the cooler to allow them to cool down.//

12C: .04(4)(m)Observed wet wiping cloths stored on a shelving unit next to clean kitchen equipment.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wet wiping cloths were moved to the 3-compartment sink.//

14A: .04(4)(k)Observed rice spoons and chopsticks stored in standing water with a temperature below 135F.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils were removed from the water, and placed in the 3-compartment sink to be washed, rinsed and sanitized.//