Osake Hibachi Grill Inc

6-1A: .04(6)(f)Observed several Temperature control for safety (TCS) foods cold holding greater than 4 hours at a temperature greater than 41 degrees Fahrenheit. (See temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items discarded

6-1C: .04(6)(d)Observed several non-cooked TCS items cooling from prep that did not reach 41 degrees or less within 4 hours. (See temp log) Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Items discarded

15A: .05(6)(a)Observed walk in cooler with an ambient air temperature greater than 41 degrees Fahrenheit. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Moved all TCS foods to freezer and other refrigeration throughout facility leaving only raw vegetables and non TCS items

2-2B: .03(5)(j)1&2Observed employee food stored above prep area in the kitchen in pots and pans covered by plates along with water bottles of various amount of water remaining in them in above corn starch, cutting boards and other equipment used for and to prep customer food. 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: Employee food moved to designated employee area and water bottles discarded.

12A: .04(4)(q)Observed Beef in plastic bin and chicken stored in metal container stored on the floor in the walk in freezer. 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: Items moved to proper area at least 6 inches off the ground and according to cook temperature requirements.

3-1C: .04(1)Observed sushi rice with a sanitizer towel stored on top of the rice inside the rice warmer. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Sushi Discarded.

6-1A: .04(6)(f)Observed Temperature control for safety food items cold holding less than 4 hours with a temperature greater 41 degrees Fahrenheit. (See temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Masago allowed to cool. Chicken discarded.

6-1C: .04(6)(d)Observed uncooked prepped steak and cubed chicken cooling from prep longer than 4 hours that did not reach 41 degrees Fahrenheit or lower. (See temp log). Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Items discarded.

11A: .04(6)(e)Observe large container of prepped chicken cooling covered in plastic bins. Observed Chicken cooling with plastic cling wrap tightly covered. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: All items discarded as they did not cool in time.

14A: .04(4)(k)Bowls used as scoops and stored in the raw chicken. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Bowls removed.

15C: .05(7)(a)2,3Observed Sticker residue on outside of containers used for food in the kitchen./ Observed walk in cooler door seals with black mold like accumulation. / Observed walk in cooler fans with heavy debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)

6-1A: .04(6)(f)Observed cold held foods not being kept at the correct temperature of 41°F or below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All cold held foods not in temperature were discarded.

6-1C: .04(6)(d)Observed home made teriyaki sauce and rice cooling for more than 2 hours with a temperature above 70°. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Food was discarded. ANY THRID REPEAT OF THE SAME VIOLATION CODE MAY CAUSE A PERMIT SUSPENSION

6-1D: .04(6)(i) Observed all time as a public health control items not being discarded at the time listed on the labels. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: All foods on TPHC were discarded at the times listed on the labels. ANY THRID REPEAT OF THE SAME VIOLATION CODE MAY CAUSE A PERMIT SUSPENSION

11A: .04(6)(e)Observed a high volume of rice and teriyaki sauce cooling in plastic containers. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Food was discarded.

17D: .07(4)(b)Observed cooked chicken nuggets/ or oysters which was employee foods stored in the walk in cool directly next to food for the facility. Observed a coffee monster drink stored with the beer and wine in the reach in cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: All employee foods was relocated to an area for employees only.

2-2A: .03(2)(m)Person in charge could not demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Person in charge had blank copies of employee forms for all employees to sign.

6-1C: .04(6)(d)Observed home made teriyaki sauce cooling for more than 2 hours with a temperature above 70°. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Teriyaki sauce was discarded.

6-1D: .04(6)(i)Observed all time control items not discarded at the time listed on the labels. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: EH made person in charge discarded all foods.

10D: .04(7)(c)Observed multiple foods not in their original containers with no food labels. 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. (C) Corrective Actions: All foods items were labeled with their common name.