Taki Japanese Steakhouse

Observed multiple TCS foods in sushi cooler holding at temperatures greater than 41 F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS: PIC indicated that food had been out for less than 4 hours therefor, food was placed in walk in cooler to rapidly cool.

Observed ice well at drink machine in server alley accumulate debris build up. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed multiple RTE TCS food items (Site made ginger sauce/soy sauce) held in facility greater than 24 hours without datemark label. CA: Ready-To-Eat Temperature controlled for Safety foods prepared and held in a food establishment for more than 24 hours shall be clearly marked for a maximum of 7 days, prep or opened date starting as day 1. COS: PIC discarded food items.

Observed employee drinking out of cup without proper single use straw in main kitchen area. COS: Employees may drink from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. CA: PIC educated employee.

Observed multiple plastic containers in main kitchen 3 vat sink area stacked wet not allowing proper air drying. CA: After cleaning and sanitizing, equipment and utensils: Equipment shall be air-dried or used after adequate draining before contact with food. COS: PIC to restack dishes properly to allow air drying.

Observed multiple TCS items in reach-in cooler in to-go area holding at a temperature greater than 41F. CA: PIC stated items had been in cooler less than 4 hours, therefore items placed in walk in cooler to rapidly cool.

Observed food employee wash hands in prep sink in main kitchen area. CA: Food employee notified to stop, and re-wash hands in handwashing sink only.

Observed just prepped TCS items (to go salads, to go site-made sauces) placed in reach-in cooler to cool. CA: PIC moved items to walk in freezer to rapidly cool.

Observed phone, air pods, and personal items on shelf above food prep area. CA: PIC had employees remove items to designated area.

Observed container of rice stored in walk-in cooler holding at 61 degrees F. CA: Rice was discarded.

Observed no papertowels at the employee bathroom handsink. CA: PIC placed papertowels in the employee bathroom.

Observed 3-comp sink and sanitizer buckets without chemical sanitizer. CA: The auto sanitizer fill not properly functioning so bleach will be used.

Observed drink cups at waitress station stacked wet and not allowing proper air drying. CA: Discussed proper methods for air drying and cups were taken back to wash area.

Observed several TCS foods in reach-in cooler holding at a temperature great than 41F. CA: Out of temperature products held longer than 4 hours were discarded. Items prepped today were placed in walk-ins to rapidly cool as they had been in unit less than 4 hours.