Seasons of Japan

Observed raw shell eggs stored above raw vegetables in walk-in cooler. COS: Employee rearranged items it walk-in to ensure raw shell eggs stored below and away from raw vegetables.

Observed ranch dressing stored at 55F in reach-in cooler. Observed several TCS items prepped more than 4 hours prior cold-holding above 41F in walk-in cooler. COS: PIC discarded of items in reach-in cooler and items in walk-in cooler prepped more than 4 hours prior. Items prepped less than 4 hours prior were placed on an ice bath to rapidly cool.

Observed sushi rice that was being held on Time as a Public Health Control without proper documentation. RCA: If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, 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;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) 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;Pf.

Observed handle of scoop stored inside container of flour. RCA: 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;.

Observed an employee cut raw chicken and wash hands without first removing gloves. COS.

Observed black and pink mold-like build-up in multiple nozzles of soda dispenser. RCA: Beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed several staff-members to have bracelets on while actively prepping food. RCA: 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.

Observed DPH inspection report displayed from 2024. RCA: 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.

Observed multiple scoops in rice and raw meats with handle placed directly into the food items. COS.

Observed white mold-like build up in and around walk-in cooler fans and ceiling. RCA: PIC shall clean and sanitize any build-up in walk-in cooler. Cleaning frequency of walk-in cooler shall be increased to avoid build-up and contamination of food products.

Observed build-up of debris around plastic containers for rice. RCA: Rice containers shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed TCS foods at temperatures above 41F. (shrimp, noodles, chicken, beef). Protein foods had been prepared earlier and placed into reach-in cooler, which had been turned off. COS.

Observed facility had TPHC log that had not been in use since 2/6 for Rice. Observed rice that was still being used as TPHC without documentation. RCA: If time without temperature control is used as the public health control up to a maximum of 4 hours 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.

Observed no chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. RCA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed facility did not have hot water temperature testing for hot water sanitizer. RCA: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.

Observed employee drinks without lids next to single-use items. Observed box of donuts on prep table. Observed bowl of employee food on prep table. Observed employee drink on table next to raw meat. Observed employee lunch items stored over produce in walk-in cooler. COS.

Observed noodles that were left on the counter to thaw out overnight. COS.

Observed employee purses, jackets, and cell phones in food prep and storage areas. COS.

Observed 2 handsinks in the main kitchen area to be occupied - one used as a dump sink and the other used as a holding sink for knives. The handsink in the BOH was also used as a dump sink. CA/COS: PIC was advised that handsinks are used for handsinks only and will ensure employees are following that. PIC also removed knives from handsink closest to sushi station.