21: Date marking is lacking on noodles in walk in unit. Properly date mark items that are required.
37: Standing water observed in refrigerator containing salads. No food contamination observed. Eliminate standing water from bottom of refrigerator.
37: Cabbage observed stored prepped on refrigerator shelf. Store cabbage in clean container or wrapped. Cabbage was removed, the potentially contaminated portion cut off, and properly wrapped.
39: Several wet wiping cloths observed throughout kitchen on counters. Store wiping cloths in sanitizer solution when not in use.
41: Scoop in cabbage bin is buried in cabbage. Store scoop handle up or in a manner that prevents bare hands from food in order to obtain scoop.
41: Utensils stored in water at 111F. Store utensils dry, or in hot water of 135F or above.
47: Black accumulation inside top of ice machine. Clean and sanitize on a more routine basis.
47: Filters in ventilation systems contain carbon and grease build up. Clean on a more routine basis.
51: Employee restroom is lacking soap and paper towels for handwashing. Properly stock soap and paper towels at all times.
Additional Comments
Discussed preparation of steak w/ habachi vegetables. Manager stated approx 100 of these types of dishes are prepared and served daily. No reports of any complaints in last week. No reports of ill employees. Miso soup is prepared to order by mixing package with hot water. Steamed rice and fried rice is prepared daily and holding at proper temperatures.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
IN
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
