Prefecture Japanese Steakhouse

Observed 0ppm lactic acid buckets in facility. CA: Advised PIC to call to get sanitizer dispenser serviced.

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.

Observed boxes of fish stored on the floor in WIC. CA: Advised PIC to store all food items at least 6 inches off floor.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed final rinse gauge on WW machine in main kitchen not moving. CA: Advised PIC to call to get WW machine serviced.

511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

j) Cleaning Agents and Sanitizers.

1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf

2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf

Observed the hand sink at the meat prep station and the bar blocked by a cutting board w/ raw fish and metal containers respectively.

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

PIC moved these items.

Observed a Santizer concentration below the normal range. The recommended range is 50 -100 ppm.

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

PIC will change out the sanitizer drum.

Observed no hair restraints for several employees working throughout the kitchen.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

PIC will ensure that all employees are wear hair nets or hats while working with food.

Observed that facility had an expired permit displayed. Upon further investigation, EHS observed the facility have renewed their permit.

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

PIC will have the fees for their food service permit paid. Legal notice issued

Observed no lactic acid test upon request.

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

PIC will acquire lactic acid test strips from the vendor ecolab.

Observed several scored cutting boards with a black substance in the gashes.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

PIC will discard and replace these cutting boards

Observed no test strips upon request for the 3C sink and bar dishwasher.

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

PIC will acquire test strips immediately to remain compliant..

Observed a dumpster with a missing lid in the garbage area. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 2. With tight-fitting lids or doors if kept outside the food service establishment. PIC acquire a dumpster with a tight fitting lid.

Observed failure to have proper testing strips for sanitizer for 3 compartment sink Testing Devices CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed debris on gaskets in WIC Nonfood-Contact Surfaces CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed debris on gaskets in RIC in main kitchen Nonfood-Contact Surfaces CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed debris in main kitchen behind stove and RIC Cleaning CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.