TAKI STEAK HOUSE

EHS observed beverage station handwash sink missing hand drying implement. Each handwash station shall be maintained with supplies of an appropriate drying implement. PIC replaced paper towel roll dispenser. PIC to maintain.

EHS observed bulk containers of rice, sugar without labeling. 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. PIC labeled. PIC to maintain.

EHS observed that hibachi hood controls over prep area have buildup of grease. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC to clean, maintain free of grease.

EHS observed facility lacking most recent inspection report posted for public viewing. 1. 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. Informed PIC to have inspection report posted. This must be corrected by 1/28/25.

EHS observed foods prepped this morning (at 10:30am), with no temperature change when 2nd temp was taken to ensure proper cooling. (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P Informed PIC to unwrap foods and place foods on ice to bring down to temp. This must be corrected by 07/15/24.

EHS observed no policy for sushi rice. Policy that was provided was to hold rice for 8 hours. Sushi chef informed PIC that rice is only held for 3 hours. (i) Time as a Public Health Control. 1. 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: Informed PIC to have policy re-written to state that sushi rice is being held on time for 3 hours and discarded after. Logs were provided for sushi rice. This must be corrected by 07/16/24.

EHS observed food in hand sink near prep top tables in main kitchen area. 2. A handwashing facility may not be used for purposes other than handwashing. P Informed PIC to ensure that hand sink is only being used for handwashing purposes. Informed PIC to have sink cleaned. This must be corrected by b07/15/24.

EHS observed several containers of food stored in both WICs overnight above 41 degrees. The ambient temperature of WICs.

EHS observed 4 containers of butter stored uncovered in REF near WICs in main kitchen area. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Informed PIC to cover all foods. This must be corrected by 07/15/24.

EHS observed facility using bowl to scoop rice out of bus pan in WIC. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). EHS removed bowl from bus pan or rice. This was COS.

EHS observed broken floor tiles in 2 areas in main kitchen area: floor near prep tops and flat top stoves and floor in Meat WIC. 5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. Informed PIC to have damaged floor tiles repaired or replaced. This must be corrected by 07/18/24.

Observed 13+ bus pans of rice dated 12/13 with temperatures ranging from 55F-72F. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. EHS informed PIC of the need to discard all of the rice.

Observed weatherstrip needed between the front doors. (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. 4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified unde.

Observed vents and ceiling tiles needing to be cleaned or replaced; various areas of the facility in need of clean; water pooling in damaged floor tiles. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to correct the noted issues.