Little Tokyo Dublin Inc

There was no specific time information and written documentation as to when the four hour time started for the sushi rice.

CA: The food shall be marked or identified to indicate the time that is, past 4 hours, or when the 4 hour time started.

COS: Discussed with the person in charge about the proper documentation procedure. The person who cooked the food was there, and we were able to document the correct time in which the four hours started during the inspection. The four hour window was up during the inspection, and the PIC discarded the food after the four hour window had concluded.

PIC was not able to answer some questions until he called the manager. He could not provide the employee health policy until he placed a call. He could not precisely point at the sanitizing agent used on vomiting procedures until he spoke to the manager on call and could not adequately operate the dishwasher until instructions were given by the manager on a phone call. He was not able to respond to parasite destruction questions until instructions were given by the manager on a phone call.

CA: PIC should be able to respond correctly to the inspector's question as they relate to specific food operations.

Chopped carrot in the walk in cooler, and cheese rangoon in the reach in freezer were stored uncovered.

CA: All food, unless cooling, shall be stored covered to protect from overhead contamination.

COS: Covered during inspection.

Observed an employee engaged in food preparation while wearing gloves. At one point, the employee picked up a cleaning rag that had been stored in a bucket of chemical sanitizer. They proceeded to wring out the rag, use it to wipe off their gloved hands, return the rag to the sanitizer bucket, and then immediately resumed cooking — all without changing gloves or washing their hands. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms (ii) After using the toilet room (iii) After caring for or handling service animals or aquatic animals (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands (v) After handling soiled equipment or utensils (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (vii) When switching between working with raw food and working with ready-to-eat food (viii) Before donning gloves to initiate a task that involves working with food and (ix) After engaging in other activities that contaminate the hands. COS: Let PIC know, and he had the employees take off their gloves, wash their hands, and put on new gloves.

Yum yum sauce in the walk in cooler was cold holding at 53 deg f. CA: All tcs food cold holding shall be maintained at 41 deg f or below. COS: Discarded during inspection.

Ranch and yum yum sauce cold holding on ice had temps above 41 deg f; CA: All tcs food cold holding shall be maintained at 41 deg f or below; COS: Discarded during inspection.

Crab rangoon, edamame, and salads all stored uncovered; CA: food shall be stored covered to protect from overhead contamination; COS: Covered during inspection.

Observed bucket inside of the handwashing sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.Pf 2. A handwashing facility may not be used for purposes other than handwashing.Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.Pf COS: Moved during inspection.

Observed handle of dispensing utensil touching food products (salt, pepper, and chicken powder). 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). COS: Moved during inspection report.

Single use container of black pepper seasoning being re-used to store salt, and container of paprika being re-used to store chicken powder. Single-service and single-use articles may not be reused.

No procedures to follow for vomiting or diarrheal events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events; will recheck in 10 days.

Handle of dispensing scoop, touching food product (sugar) during pauses in dispensing. During pauses in food prep or dispensing, dispensing utensils shall be stored in the food with their handles above the food; cos: moved during inspection.

Container of cherries (single use) re-used to store spicy mayo. SIngle use articles may not be reused; CA: place food in different container -> will recheck in 72 hrs.

No trash can in the women's restroom with a lid. A bathroom used by females shall be provided with a covered trash can; will recheck with in 72 hrs.

Personal food stored on prep table. Lockers or other suitable facilities shall be sued for the storage of employee belongings; cos: moved to suitable area during inspection.

Observed handsink being blocked by tray (h.s by stup freezer), covering entire handsink. A handsink shall be maintained so that it is accessible at all times. COS: Moved during inspection.

Not the most current inspection report hung up. The most current inspection report shall be prominently displayed in public view at all times, w/in 15 ft of the front or primary public door.

Observed build up of food residue on the bottom of the stand up freezer in main kitchen. Nonfood contact surface of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed employees eating and drinking in the kitchen. Employees shall consume food only in approved designated areas separate from food prep and serving areas, equipment or utensil areas, and food storage areas. COS Told PIC and explained the rules.

Noodles were mad yesterday morning not date marked. All food prepped dn held in a food service establishment for more than 24 hrs shall be sold, or discarded for a maximum of 7 days. COS Date marked during inspection.

Degreaser spray bottle not labeled. Working containers used for storing poisonous or toxic materials such as cleaners or sanitizers taken from bulk supplies shall be clearly and individually identified. COS Labeled during inspection.

Rice container not labeled. Working containers holding food that are removed from their original container shall be clearly labeled.

Observed wet rags/wiping cloths thoughout the facility. Cloths in-use for wiping counter shall be held between uses in a chemical sanitizing solution.

Utensil for dispensing chicken in the prep top had its handle stored in the chicken. In use utensils shall be stored with their handles above the food.