YAKITORI JINBEI

Observed raw eggs stored at the top of prep-top unit that were above 41*F Observed beaten egg that was at the counter area that was holding above 41*F Observed smoked eel that was stored at the display unit that was holding above 41*F. Observed pork belly in the RIC in the kitchen area that was prepped om 9/11 with a temperature above 41*F. Observed pork belly that was prepped on 9/8 with a temperature above 41*F. C/A 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 (5°C) COS Eggs and pork belly was discarded, the eel was cooled to 42*F.

Observed the employee using the vegetable sink to dump food, rinse plates and had a plastic container with strainer and utensils resting inside the sink. She was actively using the sink to rinse plates when EHS was on the premises C/A Vegetable sink should not be used for any other purpose other than washing vegetables. COS Employee removed everything from the sink.

Observed the warewashing machine not dispensing enough sanitizer, when tested the sanitizer was at 10 ppm C/A Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. COS Manager stated the servicing company wrote on the invoice the concentration of sanitizer was at 10 ppm two months ago. The servicing company was called to service the equipment. Facility has 10 days to correct the violation and submot the invoice to EHS.

OBSERVED EMPLOYEE HANDLE RAW CHICKEN AND WASHED HANDS BY APPLYING SOAP AND IMMEDIATELY RINSING UNDER WATER FOR 5 SECONDS. EMPLOYEE THEN WENT ON TO TOUCH CLEAN EQUIPMENT C/A: Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device COS: EMPLOYEE WASHED HANDS USING PROPER PROCEDURE.

THERMOMETER NOT SANITIZED BEFORE COOK TOOK TEMPERATURE OF FOOD C/A: FOOD CONTACT SURFACES SHALL BE CLEAN AND SANITIZED COS: EMPLOYEE SANITIZED THERMOMETER.

OBSERVED SEVERAL WORKING SPRAY BOTTLES CONTAINING CHEMICALS (SANITIZER, DEGREASER ETC...) WITH NO COMMON NAME LABELS C/A: CHEMICALS TAKEN FROM BULK SUPPLY AND PLACED IN WORKING CONTAINERS SHALL BE LABELED WITH COMMON NAME LABEL COS: BOTTLES LABELED.

OBSERVED RAW PORK DUMPLINGS AND RAW PORK STORED UNCOVERED AND UNPROTECTED IN REACH IN COOLER C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: FOOD COVERED.

OBSERVED COOK CONSISTENTLY WIPING SOILED HANDS ON APRON IN MAIN KITCHEN. OBSERVED EMPLOYEE WIPING HANDS ON SOILED DRY TOWEL HANGING FROM APRON IN MAIN KITCHEN. C/A: Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment.

Observed raw pork stored under raw chicken in the reachin cooler of outside storage room; observed raw pork stored above vegetables in the reachin cooler in dry storage room; all raw fish stored above vegetables and sauces in the under counter reachin in the main kitchen. CA:Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables COS: Raw pork stored above raw chicken in the outside reachin; raw pork stored in the reachin of the main kitchen with raw pork; raw fish stored below vegetables and sauces in the under counter reachin.

Observed bags of rice in the reachin cooler outside dated with the cooked date 7 days prior to today (12/20). Some bags labeled with dates 12/22, 12/23, and 12/27. The product is frozen and taken out of the freezer without an indication of the date the rice was taken out of the freezer; main kitchen reachin display and undercounter reach in cooler has eel, cream cheese, and spicy crab prepared over 24 hours without date marking. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; (ii) Is in a container or package that does not bear a date or day; or (iii) Is appropriately marked with a date or day that exceeds 7 days COS: Pic dated the rice to indicate the date it was taken out of the freezer; TCS food in the main kitchen were labeled with the preparation date.

No disclosure provided on laminated menu; No consumer advisory provided on the Specialty menu.