Koiya Japanese Express

Medicine stored on prep table next to facility items.

Back hand sink blocked by trash can.

No paper towels at either hand sink.

Flour/breading stored uncovered in container next to cook station. Veggies and onions stored uncovered in walk in cooler.

Back handsink was blocked by a trash can.

No paper towels in the bathroom.

Veggies in walk in cooler stored uncovered. Rolls in the small reach in cooler stored uncoverd.

Personal items stored on the prep table.

TCS food items cold holding in the reach in cooler (crab 46 deg f and dumpling 46 deg f). Tcs food items cold holding in walk in cooler were all above 41 deg f.

Steak, shrimp and chicken hot holding in the steam well were hot holding below 135 deg f.

Yum yum sauce prepped this morning at 800 am was temped at 48 deg f at 300pm.

Yum yum sauce prepped and put in large containers. Not able to cool properly.

Shrimp thawing in meat sink. Submerged in water, but not in water that is running. Shrimp was temped at 53 deg f.

Yum yum sauce prepped this morning at 1000 am was temped at 50 deg f at 300;.

Back handsink had a pan in it, and was blocked by the trash can.

Handwashing sink in back kitchen does not have paper towels;.

Spray bottle in the front kitchen and two spray bottles in the back by the 3 compartment sink were not labeled;.

Veggies in walk in cooler stored uncovered. Multiple containers of food (rolls and sauce) stored uncovered in the reach in cooler. Teriyaki sauce stored uncovered in kitchen;.

Wet wiping cloths on sushi prep table;.

Personal items stored on the prep table and in the walk in cooler;.

Trash can blocking hand sink by the back door;.

Yum yum sauce in the walk in cooler not date marked;.

Veggies stored uncovered in the walk in cooler;.

In use utensil used to scoop rice held in container of water that was 78 deg f. In-use utensils are intermittently stored in a container of water in which the water is maintained at 135°F (57°C) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. COS: Water dumped out during inspection.

Container of breading not labeled. Food Storage Containers, Identified with Common Name of Food. Except forcontainers 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.

Wet wiping cloths on sushi prep table. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.

Raw shrimp stored over RTE noodles. Raw shelled eggs stored over veggie mix. 1. 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,P and (II) Cooked ready-to-eat food;P and (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type,P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented,P and (III) Preparing each type of food at different times or in separate areas;P (iii) Cleaning and sanitizing equipment and utensils;(iv) Except as specified under paragraph 2 of this subsection (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; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protect.

TCS food items (chicken and dumplings) cold holding in the reach in cooler located next to the stand up freezer were temped above 41 deg f. There was also a large container of yum yum sauce in the reach in cooler by the register that was out of temperature. 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) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2. of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.P COS: Discarded during inspection.

In use utensil held in water used to scoop rice was in water that was 77 deg f. All In-use utensils are intermittently stored in a container of water in which the water is maintained at 135°F (57°C) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. COS: Dumped and re-made during the inspection.

After prepping beef, there was raw animal juice on the prep table, and the employee did not clean it. 1. Equipment food-contact surfaces and utensils shall be cleaned (v) At any time during the operation when contamination may have occurred.P COS: Cleaned and sanitized during inspection.

Personal medication stored on shelf above prep area where employees were activly prepping raw beef. 1. Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food service establishment.Pf 2. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children.P COS: Moved during inspection to separate area.

Observed an employee washing hands in the three compartment sink multiple times. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.Pf COS: Corrected employee, and explained the rule.

Observed a trash can in front of handsink blocking it. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.Pf 2. A handwashing facility may not be used for purposes other than handwashing.Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.Pf COS: Moved during inspection.

Multiple nonfood contact surfaces (stove top, side of fryer, food/storage containers on outside) have build up of residue. All nonfood contact surfaces shall be cleaned frequently enough to prevent accumulation.

In use utensil held in water used to scoop rice was in water that was 118 deg f. All in use utensils being held in container of water shall be held in 135 deg f temp of water or higher; COS: Water dumped and new container of water 135 deg f replaced it.

No hot water available in the restroom. All plumbing systems shall be maintained in good repair. COS: Hot water was off, but was turned on during inspection.

Observed a trash can in front of handsink blocking it. Handwashing sinks shall always be maintained accessible at all times; COS: Moved during inspection.

Yum yum sauce prepped yesterday morning didn't have a date mark on it. TCS food that is prepped and held for longer than 24 hrs shall be date marked; COS: Date marked during inspection.

Sugar, breading not labeled. All food taken out of the original container and placed in a working container shall be always labeled.

Onions and tea stored on the floor in the walk in cooler. All food shall be stored 6" off the floor.

Multiple nonfood contact surfaces (stove top, sides of fryer, racks in walk in, food/storage containers on outside) have build up of residue. All nonfood contact surfaces shall be cleaned frequently enough to prevent accumulation.

Back door, floors throughout the facility, walls throughout facility, in the walk in cooler (chicken juice) have food/residue build up and need to be cleaned. All physical facilities shall be maintained clean and in good repair.

Personal items (phone, food, drinks) throughout facility and stored next to facility items. All personal items shall be stored in a designated area.

Fish/beef stored over noodles. All raw animal food products shall be stored under rte food products; cos: moved during inspection.

Multiple items cold holding walk in cooler above 41 deg f. All tcs cold holding shall be maintained at 41 deg f; ca: noodles discarded during inspection, and by end of inspection beef was cooling. Door opened and closing multiple times during lunch. Maintenance to look at unit; will recheck temps within 72 hrs.

Bowl in handwashing sink. Handsinks shall be only used for handwashing; cos: moved during inspection.

Personal items throughout the facility. Personal items shall be stored in a designated area. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing;.

No paper towels at handwashing sink. Drying provisions shall always be available; added during inspection.

Yum yum sauce not date marked. All food prepped and held longer than 24 hours shall be date marked; date marked during inspection.

Observed employee touch noodles with bare hands. Except when washing fruits and vegetables, food employees shall not contact exposed, ready to eat food with their bare hands; discarded during inspection.

Container of sugar not labeled. All working containers shall be labeled.

Mop wet and not properly stored to air dry.

Personal items throughout facility. Personal items shall be stored in a designated area.