Little Japan

Observed WIC without thermometer in conspicuous place. Manager said it would be replaced.

Observed ice scoop within handle in contact with ice. Informed manager ice scoop needs to either be hanging on hook inside ice machine unit or outside unit in approved container. Manager removed and placed ice scoop to be washed, rinsed, and sanitized.

511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf Note: No handwashing cleanser was available at hand sink in sushi bar area at time of inspection. PIC replaced the hand soap

511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Note: WIC and RIC were missing ambient thermometers inside. PIC stated he place one in each applicable unit.

511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. Note: RIC underneath PTC was observed to have food sitting in a watery substance. PIC voluntarily threw away all of the food in the unit.

511-6-1.07(2)(k) - Insect Control Devices (C) (k) Insect Control Devices, Design and Installation.

2. Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) 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. Note: Observed multiple fly trap strips hanging over the prep sink, meat prep area, and dish washing area. PUC was instrcuted to remove all devices from these areas and to educate staff on not to put them in the prohibited areas.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Note: Observed both hand sinks in FFS and MK to be hooked up to the same drain leaking out of their drains do to overflow. PIC was instructed to have a plumber out to the facility by end of day.

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: Note: Observed dish machine chlorine concentration registering at 0ppm. Per regulation chlorine concentration must register 50-100ppm. PIC called EcoLab to come out and service machine in the meantime they have set up their 3CS.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor. Note: Observed food containers on floor of both walk-in cooler and walk-in freezer. PIC moved containers so they would be 6 inches above the floor.