MOMONOKI PTC LLC

Observed that the facility has rice that they are keeping out and labeled with time but an adequate plan was not present.

Observed a black and pink mold/mildew like substance on the inside of the ice machine where ice comes in contact.

Observed that cold TCS food was kept above 41 F (chicken, gyoza, eggs, cabagge, spring mix). COS. Discarded.

Observed that the facility has rice that they are keeping out; staff states that it is using time as a public health control and this facility did previously have a plan for time as a public health control, however, at this time, no plan can be found; the items are marked with the time, though.

Observed fish stored in reduced-oxygen packaging that was stored under refrigeration. COS. Removed from packaging.

Observed many wet wiping cloths stored on counters at the sushi bar. COS. Placed into sanitizer solution.

Observed employee belongings stored with and above food and food contact surfaces at the bar. COS. Removed.

Observed that the facility has rice that they are keeping out; staff states that it is using time as a public health control and this facility did previously have a plan for time as a public health control, however, at this time, no plan can be found; the items are marked with the time, though.

Observed that opened manufactured TCS food (temprua shrimp, tokoyaki) was date marked to be held 12 days; observed that the majority of the items in the facility are date marked with the date of preparation and date of discard, while other items are marked only with the date of preparation or discard. COS. Dates changed.

Observed accumulation of ice in the walk-in freezer due to a drip/leak from the unit itself.

Observed employees wearing gloves who cleared/cleaned tables and prepared drinks and food without washing their hands and changes gloves. COS. Employee educated then washed hands and donned gloves.

Observed raw, shelled eggs stored over ginger in the walk-in, observed opened raw salmon stored over ice and ready-to-eat food in the walk-in freezer, and observed raw lobster and raw tuna stored with and above ready-to-eat food in the double door reach-in cooler across from the sushi station. COS. Units rearranged according to internal cook temperatures and cross-contamination prevention requirements.

Observed that the facility provides consumers containers/jugs of water that are left on the tables for consumers to refill their own drinks; observed that after consumers left, staff took one of the jugs that was left out that had water in it, refilled the jug, and then placed the jug into a cooler to be reserved, jug was then grabbed by an employee to be placed at a table for consumers to use. COS. Removed; staff went ahead and removed all containers and washed, rinsed, and sanitized all containers/jugs of water and educated staff.

Observed that cold TCS food was kept above 41 F (tuna, escolar, shrimp, cabbage, substitute crab, yellowtail). COS. To be discarded 4 hours from when it was removed from the reach-in below the counter.

Observed that the facility has rice and fried items that they are keeping out; staff states that it is using time as a public health control and this facility did previously have a plan for time as a public health control, however, at this time, no plan can be found and no items are marked with the time they were brought out or the time that they should be removed. COS. Items to be discarded 4 hours from when they were finished cooking.

Observed that the facility has started seating consumers at the end of the bar nearest the bathrooms where food is stored unprotected from consumers. Recommended action: Previously, the facility did not seat consumers here; this would be an agreeable corrective action.

Observed that there is a lack of active managerial control in the facility as there are many foodborne illness and public health intervention violations including handwashing, responding to diarrheal and vomitous events, segregation of food, and proper holding temperatures of food. Recommended action: Ensure that all violations are corrected and that active managerial control is established to prevent, identify, and address violations.

Observed that hand sink in the back was partially blocked by a cart for dirty dishes. COS. Removed.

Observed that the facility does not have a plan for cleaning up vomiting or diarrheal events; staff states that they need to get one.

Observed that staff was dumping drinks down the produce sink. COS. Staff educated and sink washed, rinsed, and sanitized.

Observed wet wiping cloths stored on counters and in sanitizer solution that was not at the correct concentration. COS. New sanitizer buckets made and wet wiping cloths placed into sanitizer solution.

Observed that the rear exterior door did not close all of the way/remained propped open when closed.

Observed unsealed/damaged wood in the kitchen area.

Observed employees wearing jewelry (bracelets) while preparing/handling food. COS. Removed.

Observed wet wiping cloths stored on counters. COS. Placed into sanitizer solution.

Observed that the back door was open with a screen covering it, however, the screen did not cover the door completely and had rips and tears in it. COS. Door closed.

Observed unsealed/damaged wood in the kitchen area.

Observed employees change gloves without washing hands first; observed employees handle raw food, change gloves, then work with ready-to-eat food; observed employee go into the back, come back out up front, touch their hair, then wash their gloved hands, dried the gloves off, then started working with food. COS. Employees washed hands and educated.

Observed that the facility was unable to produce verifiable evidence of employee health reporting requirement agreement.

Observed that the hand sink at the end of the bar had glass scrubber attached to it. COS. Removed and discussed proper sink usage.

Observed that food was placed/prepared on a counter that was exposed to customers.

Observed employees handling prepared, ready-to-eat food with their bare hands. COS. Food discarded.

Observed fish stored in reduced-oxygen packaging that was stored under refrigeration. COS. Removed from packaging.

Observed that the back door was not tight-fitting/did not close all the way.

Observed that the 3-compartment sink leaked around the faucet handles.