Tokyo Bay

Observed raw chicken stored above RTE vegetables in walk-in cooler. Observed raw chicken stored above raw shrimp in prep-top cooler. Observed raw beef stored over raw seafood in reach-in cooler. COS: PIC fixed orders of food items. (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) 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, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

Observed food items on the floor of the walk in freezer. CA: Advised PIC to place food items on shelves.

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.

Observed dishes being wet stacked on rack in dish area. CA: advised PIC to ensure dishes are dry before stacking. ) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

Observed opened can being reused in rice container. Observed practice containers being reused in flour bins. COS: PIC discarded items. Single-service and single-use articles may not be reused.

Observed excessive food debris along sides of grill, behind the stove and on the floor of main kitchen. Observed excessive food debris on the floors of walk-in cooler and freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA: advised PIC to do thorough cleaning of facility daily.

Observed several TCS items that above 41 F. See temp log for readings.

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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

PIC will discard the items that were tested.

Observed a chlorine concentration below the recommended range.

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 contact their vendor to service the machine.

Observed the food service permit had expired in 2023. Upon further investigation, The facilty has not paid for their permit since 2021.

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

Legal notice issued.

Observed several knives stored between a prep table and fridge on the grill prep line.

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

PIC will ensure that in utensils are stored on the cutting board or on a mag strip.

Observed several opened can being reused for different food items. Upon further investigation, EHS observed that the cans were being washed for repeated use.

1. Single-service and single-use articles may not be reused.

PIC will discarde these cans and acquire more service grade containers.

Observed temperatures that were above 41 F. See temp log for readings. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed no paper towels at any of the hand sinks through the kitchen.

Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

PIC will ensure that all hand sinks are stocked with paper towels.

Observed a black mold like substance on the wall of the bin of the ice machine.

5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

PIC will discard the ice in the machine and have it cleaned and sanitized before its next use.

Observed food items on the floor of the walk in freezer.

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.

PIC will ensure that on the floor of the walk in freezer is moved off of the floor

Observed dropping along the wall of the dry storage area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. PIC will contact their vendor Orkin to increase pest control measures.

Observed TCS foods not maintained at proper temperature of 41F or below in the walk-in cooler. Observed raw salmon at 44F, raw chicken breast at 49F and Raw tuna at 51F. Observed TCS food items being held above 41F in the front-food service area reach-in cooler. Observed raw tuna and raw salmon at 45F. Observed TCS food items being held above 41F in the prep-top cooler in main kitchen area. Observed raw beef at 50F, raw chicken at 50F. COS: PIC threw away food items that were held above 41F. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed a build-up of mold-like accumulation inside of the ice machine. CA: Advised PIC to have all food-contact surfaces cleaned to sight and touch.

Observed several food items being stored on floor inside walk in freezer. All food items must be stored at least 6 inches off the ground. CA: EHS advised PIC to store items 6 inches off the ground.

Observed several single-use items being stored on the floor in the main kitchen area. CA: Advised PIC to keep items at least 6 inches off the ground.