Tenmii Japanese Eatery

Observed the dish machine dispensing 0 parts per million (ppm) of chlorine during the rinse cycle. The data plate on the machine states that the minimum concentration of chlorine during the rinse cycle shall be 50 ppm. Call maintenance to come and service machine. Use 3 compartment sink to wash, rinse, and sanitize dishes, utensils, and equipment until dish machine is fixed. An informal visit will be had within 3-10 business days to check on the status of the dish machine.

Observed several damp cloths throughout the kitchen on the counter tops. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Corrected on Site (COS): PIC removed the damp cloths.

Observed several clean food containers stacked on the drying rack while still wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Re-wash, re-rinse, re-sanitize the food containers.

Observed several food items out of its original container unlabeled: sugar, brown sugar, sesame seeds and mixed seasonings. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Person in charge labeled the food containers.

Observed employee fill up a pot with water in the handsink. A handwashing facility may not be used for purposes other than handwashing. Educated employee that handsinks are for handwashing only.

Observed the dish machine only expelling 10ppm of chlorine during the rinse cycle. The data plate on the machine states that the minimum concentration of chlorine during the rinse cycle shall be 50ppm. Call maintenance to come and service machine. Use 3 compartment sink to wash, rinse, and sanitize dishes, utensils, and equipment until dish machine is fixed. An informal visit will be had within 3-10 business days to check on the status of the dish machine.

Observed two employees in the kitchen handling and preparing food without hair restraints. 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. Have employees put on a hat or hair net while handling food.

Observed an employee handling and prepping food while wearing a watch on their wrist. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Have employee remove watch while prepping food.

Observed the dishwashing machine dispersing chlorine sanitizer during the rinse not effectively sanitizing utensils/dishes based on the necessary food contact time. Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing:A contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF (24ºC). Have the unit serviced.

Obsereved cooked soft eggs and cooked carrots/potatoes in the cooling stage tightly covered. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and l oosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Person in charge air vented the food items.