Mikata

Observed boxes of soda syrups stored directly on floor in the dry storage area. 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.

Person in charge placed items above the floor.

Observed food employee pouring sauces in the main kitchen without wearing a hairnet. 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. Employee was given a hair restraint.

Observed food employee plating food with artificial fingernails, not wearing gloves. Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Food employee placed on gloves.

Observed facility lacking a sink for prepping raw fruits and vegetables. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Priority foundation item must be corrected in 10 calendar days.

Observed glass pitcher used for cleaning drink nozzles stored in the handwashing sink in the main kitchen at the beginning of inspection. A handwashing facility may not be used for purposes other than handwashing. Person in charge removed pitcher from the handwashing sink.

Observed facility lacking handwashing cleanser at the hand sink in the main kitchen. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Person in charge supplied handwashing sink with hand soap.

Observed mechanical warewashing machine not reaching adequate sanitizing temperature. Observed warewashing machine reaching a final rinse temperature of 142*F. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf

(i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or

(ii) For all other machines, 180ºF (82ºC).

Must correct violation within 10 calendar days. Facility will utilize 3-compartment sink for sanitizing dishes until warewashing machine is repaired.

Observed several mayonnaise and soy sauce buckets stored directly on the floor in the main kitchen next to the walk-in cooler. 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.

Person in charge correctly stored items at least 6 inches off the floor.

Observed several time/temperature control for safety (TCS) food items reaching temperatures greater than 41 degrees F in the walk-in cooler in the main kitchen (see Temperature Log). 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. Person in charge voluntarily discarded TCS food items.

Observed most current inspection report not posted at the time of inspection. Observed most recent inspection report stored behind plastic container on top of microwave in the front bar area. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Person in charge posted new inspection report.

Observed facility utilizing time as a public health control on chicken, broccoli, cabbage, and carrots without having proper time of discard indicated. Except as specified under paragraph 4. of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: (i) Methods of compliance with paragraphs 2.(i) through (iii) or 3.(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. Priority foundation item must be corrected within 10 days of inspection.

Observed facility lacking handwashing sink in main kitchen area. Except as specified in paragraph 2. of this subsection, at least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under subsection (2)(l) of this Rule, and not fewer than the number of handwashing sinks required by law shall be provided. Priority foundation item must be corrected within 10 days of inspection.

Observed handwashing sink in women's restroom and restroom in main kitchen area lacking handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Core item must be corrected within 72 hours of inspection.

Observed facility lacking employee health policy. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Person in charge was given employee health policy.