KYURAMEN

2-2B: .03(5)(k)1&2Observed opened employee water bottles, reusable tumblers, and opened Monster can on prep table and on prep shelf in kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks moved to a designated area.

6-2: .04(6)(h)Three containers of cooked pork with prep date of 5/8 in walk in cooler and two containers of cooked pork in front prep area with prep date of 5/6 in prep cooler. A food that requires datemarking shall be discarded if it is inappropriately marked with a date or day that exceeds 7 days. (P) Corrective Actions: Food discarded.

12A: .04(4)(q)Meat on floor in kitchen next to warewashing sink. Meat stored on floor in 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: Food moved off of floor.

12C: .04(4)(m)Several wet wiping cloths on prep counters in kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Cloths placed into sanitizer bucket.

4-2B: .05(8)(a)Observed several dirty containers sanitized before being washed.// After being cleaned, equipment food-contact surfaces and utensils shall be sanitized properly. (P) Corrective Actions: The 3-compartment sink was prepared with soapy water, and containers were washed, rinsed, and sanitized.

4-2B: .05(7)(a)1Observed ice machine with black mold-like substance on the interior top area. Observed shaker lids in the boba bar with mold-like substance. *SECOND CONSECUTIVE VIOLATION.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Lids washed, rinsed, and sanitized. Ice machine was not corrected.

12A: .04(4)(q)Observed boxes of green onions stored on the floor inside the walk-in cooler, dry creamer bags, soy sauce buckets, and syrups jugs stored also directly on the floor throughout the kitchen and private dining rooms.// 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)

12A: .04(4)(w)2Observed food condiments stored in unapproved self-served containers on the dining tables. Dispensers must be sealed to protect food from contamination. // Consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination. (Pf)

12A: .04(4)(t)Splash guard not available for the hand sink located in the front prep area next to a stove. Food was observed being heated on the stove, exposed to splashes from the hand sink when employees wash their hands. During preparation, unpackaged food shall be protected from environmental sources of contamination. (C)

14B: .05(10)(e) 1,2,4Observed several clean metal and plastic containers that were stacked still wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were placed inside the 3-compartment sink submerged in soapy water to be rewashed, rinsed, sanitized and allowed to air-dry.//

14C: .05(10)(e)1&3Observed multiple boxes of single-use items (disposable ramen bowls, cups) stored directly on the floor inside private dining rooms. *SECOND CONSECUTIVE VIOLATION.// Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)

15A: .05(1)(i)Multiple cardboard boxes were observed being used as liners for shelves inside the walk-in freezer and dry storage racks.// Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Cardboard boxes were removed.//

15B: .05(3)(h),(i)Facility does not have an irreversible registering temperature indicator to measure surface temperature of their dishwasher machine.// In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)

18: .07(2)(k)Observed one insect control device (zapper lights) stored on top of a prep table next to food and another stored on a shelf above the prep line.// Insect control devices shall be installed so that:

1. The devices are not located over a food preparation area; (C) and
2. Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (C) Corrective Actions: Insect control devices were removed.//