MATCHA CAFE MAIKO

12A: .04(4)(q)Several foods on the floor in the walk in cooler. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person in charge(PIC) removed food from floor.

17A: .07(2)(l)Employee restroom door not self-closing. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)

2-2E: .03(6)Facility does not have vomit/diarrheal clean-up written procedures. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Procedures provided during the inspection. Facility has bleach & supplies onsite.

8-2B: .07(6)(c)Gas lighter stored on shelf above the stove. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Lighter moved to a separate/approved area.

18: .07(2)(m)Self-closer disconnected on the back/kitchen exit door. Front door doesn't close completely; self-closer was installed; daylight is visible. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

8-2B: .07(6)(g)Cloth towels stored in chlorine sanitizer that was at 200ppm or above. Employee used a wiping cloth from this sanitizer bucket to wipe the prep table. 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: Sanitizer diluted. Table sanitized again.

8-2B: .07(6)(q)First aid kit stored on top of the microwave. First-aid supplies that are in a food service establishment for the employee's use shall be:

1. Labeled with the manufacturer's label; (Pf) and
2. Stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles. (P) Corrective Actions: First aid kit moved to separate/approved area.

12A: .04(4)(r)Food (open & sealed packages) in the upright freezer was stored touching or below the ice buildup - risk for contamination. Advised PIC to clean/sanitize food packages before use. Food may not be stored in the following areas:

1. locker, toilet, or dressing rooms; (C)
2. garbage or mechanical rooms; (C)
3. under sewer linens that are not shielded to prevent potential drips; (C)
4. under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C)
5. under open stairwells; (C) or
6. under other sources of contamination. (C)

15A: .05(6)(a)Ice buildup inside the upright freezer. Torn reachin cooler gasket. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15A: .05(6)(q)1&3Observed broken wood spoon, damaged spatula stored clean. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. (C) Corrective Actions: Items discarded.

15C: .05(7)(a)2,3Stickers left on food containers stored clean. Debris accumulated on the reachin cooler gaskets. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17A: .07(2)(l)Self-closer disconnected on the employee restroom door. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)

17D: .07(3)(h)Employee personal items (wallet, backpack, charging cable) stored above food, single-use items. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Employee designated area created & items moved to this area.

4-2B: .05(6)(o)Employee washing dishes and immediately after rinsing placed dishes on shelving to air dry. Sanitizer water made and dishes placed into sanitizer. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized properly. (P)