Seasons Of Japan

Observed chicken that was not fully cooked adjacent to cut vegetables (onion and peppers) in reach-in cooler near grills.

COS: Chicken was moved to walk-in in designated area based off cooking temperatures. CA: Facility shall separate raw animal foods during storage, preparation, holding, and display from, raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables.

Observed clean dishes stored in dish area to be stacked while still wet. (Plastic holding containers).

COS: PIC re-washed, rinsed and sanitized all dishes that were stacked wet. PIC allowed the clean dishes to air dry before storing. CA: All dishes and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed facility to have test strips but not for the chemical sanitizer the facility uses.

RCA: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

Observed in the main kitchen, a rack with employee items (tea, food and personal bags).
CA: PIC removed identified items and placed in designated area.
RCA: Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Also, employee items cannot be stored over or on prep areas.

Observed walk-in cooler with an ambient temperature of 49F. TCS foods temperature was observed at 46-47F.

COS CA: PIC discards TCS foods that had not been delivered earlier. TCS foods are not to be held in walk-in cooler until repaired.

Follow-up: Facility was able to have cooler reach 40F before inspector left facility.

Observed sushi rice at 124F. TPHC records not updated, but rice had not been held past 4 hours after 135F temperature.

RCA: If time without temperature control is used as the public health control up to a maximum of 4 hours: the food shall have an initial temperature of 135°F (57°C). The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.

Observed reduced oxygen packaged tuna completely thawed in packaging with label indicating that it was to be removed from packaging before thawing.

COS CA: PIC discarded thawed ROP fish. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed that high temperature dishwasher did not have testing methods to verify high heat sanitization. Inspector verified sanitization temperatures.

RCA: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Facility is to obtain testing method.