Juicy Hibachi & Yakitori

4-1A: .04(4)(n)1At the beginning of the inspection, observed food employee rinse gloves in hand sink. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Food employee removed his gloves and washed his hands.

17D: .07(4)(b)Observed personal food items stored with restaurant foods in the prep cooler, reach-in-freezer, and walk-in-cooler. Observed personal items stored with restaurant foods in the storage area. 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: PIC (Person in charge) stored personal items properly in the prep cooler, reach-in-freezer, walk-in-cooler, and storage area.

2-2A: .03(2)(m)Observed PIC (person in charge) was unable to provide signed employee health forms for selected employees. 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: PIC had food employees sign the employee health forms.

6-1A: .04(6)(f)Observed raw shrimp, raw salmon, raw scallops, cooked noodles, raw chicken kababs, raw beef kababs, and salad cold holding above 41F in the prep cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded all of the foods.

6-1D: .04(6)(i)Observed cooked chicken and rice on time control without a start and discard time. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC labeled the cooked chicken and rice with he start and discard time.

11C: .04(6)(c)Observed a pan of raw steaking stored on top of a stack of dish machine utensil racks, thawing. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: PIC removed the raw steaks to the walk-in-cooler to thaw properly.

2-2B: .03(5)(j)1&2Observed personal drink stored on food prep table where the cashier was prepping yum yum sauce. Observed PIC personal water bottle stored with restaurant items on the food contact shelf. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking 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). (C) Corrective Actions: Cashier removed her personal drink to an approved location. PIC discarded his water bottle.

8-2B: .07(6)(g)Observed the only sanitizer bucket in the kitchen have a concentration of 200 PPM. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC (person in charge) diluted the sanitizer bucket.

17D: .07(4)(b)Observed a personal bag and phone stored on food prep table where cashier was prepping yum yum sauce. Observed PIC (person in charge) personal food items stored with restaurants foods in the prep cooler, walk-in-cooler, and storage area. 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: Cashier removed her personal bag and phone to an approved location. PIC removed all personal food items to an approved location.

2-2A: .03(2)(m)PIC(person in charge) was unable to provide signed employee health forms for any employee. According to PIC, only three employees (including himself) work in the facility. All employees were present today.. 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: PIC was given employee health forms. PIC had all employees sign forms.

8-2B: .07(6)(g)Observed sanitizer bucket not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: PIC labeled the sanitizer bucket.

10D: .04(7)(c)Observed multiple squeeze bottles not labeled. 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. (C) Corrective Actions: PIC labeled all of the squeeze bottles.