WASABI JAPANESE RESTAURANT

Observed dispensing utensils used for salad and raw beef to be stored improperly in-between uses. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, 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, such as bins of sugar, flour, or cinnamon; 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 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; 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrective Actions: PIC immediately rearranged dispensing utensils to prevent contamination.

Observed improper vertical separation of raw chicken and raw eggs (in the reach-in cooler and both prep-top coolers). Also observed improper horizontal separation in the walk-in cooler, a bucket of sauce being stored next to raw beef, cooked chicken and shrimp (cooling) next to raw shrimp and scallops, and washed onions being stored under unwashed produce. Raw animal foods should be stored in a manner that prevents cross contamination between other raw animal foods and ready-to-eat foods. All unwashed produce should be stored underneath washed produce. COS: PIC rearranged all food items, mentioned above, to ensure that cross-contamination would not occur.

Person in charge not performing duties; not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. EHS educated PIC on proper cooling methods.

Observed there to be a wiping cloth in the hand sink located in the main kitchen and also observed there to be ice dumped into the hand sink located in the server station. A handwashing facility may not be used for purposes other than handwashing. PIC removed the rag and ice, during the inspection. PIC verbally informed employees to not use the hand sink for any other purpose than handwashing.

Observed the food service establishment to not have any chemical available in case of a fecal or vomit accident. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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. EHS provided PIC with reference pictures of germicidal bleach with 5.25% sodium hypochlorite and higher.

Observed a plastic bowl being used to scoop sugar. Also observed 2 scoops stored in standing water less than 135°F. Dispensing utensils shall be store 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, such as bins of sugar, flour, or cinnamon. Utensils shall be stored 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Manager instructed employee to place a scoop, with a handle in the sugar and bowl was removed. Scoops were removed from water and new scoops were added in to water that had a temperature of 176F.

Observed single-use containers stacked without being stored inverted or covered. Clean equipment shall be stored covered or inverted to prevent overhead contamination. Corrective Actions: Manager inverted stacked food containers.

Observed the gaskets on the walk-in cooler and on the reach-in where the raw meats are cold-held, to have a accumulation of black slimy debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC to look into replacing gaskets, on both cold-hold units, if they cannot be cleaned.

Observed several containers of salt, sugar, monosodium glutamate (MSG), and other seasonings stored on cart near grill without label of 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. Corrective Actions: Manager labeled all seasonings on cart by grill.

Observed raw beef thawing in prep sink without being submerged with cold running water. Observed raw reduced oxygen packaged (ROP) fish that bears a label indicating it is to be kept frozen until time of use thawed while in ROP environment. Time/temperature control for safety food shall be thawed: Completely submerged under running water: At a water temperature of 70°F (21°C) or below. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less. Corrective Actions: Manager placed raw beef in container to allow submersion under cold running water. Manager removed raw fish from ROP environment.

Observed residential sticky flying insect strip being used in main kitchen hanging over clean equipment. Insect control devices shall be installed so that: The devices are not located over a food preparation area; and Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Corrective Actions: Manager removed residential flying insect strip during inspection.

In-use utensil in nonpotentially hazardous food (sugar, rice, flour) not stored with handle above top of food within a closed container. Observed in-use utensil (whisk) stored in standing water less than 135°F. Dispensing utensils shall be store 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, such as bins of sugar, flour, or cinnamon. Utensils shall be stored 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrective Actions: Manager adjusted utensils so that handles were not touching food and emptied container of standing water for storage of whisk.

Observed single-use containers stacked without being stored inverted or covered. Clean equipment shall be stored covered or inverted to prevent overhead contamination. Corrective Actions: Manager inverted stacked food containers.

Observed the ice machine to have an accumulation of black debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC to drain, wash, rinse and sanitize ice machine at COB.

Observed rice sitting on counter cooling, but no proper cooling method in place. Also, observed shrimp cooling, but no proper cooling method in place. As well as, several food items in the walk-in cooler observed to be cooling while tightly covered. 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; 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.

COS: PIC and employees voluntarily placed rice in walk-in cooler, uncovered food items that were tightly covered, and placed shrimp on an ice bath to ensure proper cooling.

Observed 2 employees to have a bracelet on and one employee with a watch while actively preparing food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: PIC voluntarily informed employees to take off the bracelets and watch during the inspection.

Observed there to be no water connection on the mop sink and the hot water to not work on the prep sink. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. PIC to fix water connections on the mop and prep sink.