GOCHI JAPANESE FUSION TAPAS

Ambient temperature of the pizza prep unit measured 44F. [corrective action] Adjust the unit so that it can hold food at 41F or below.

Urinal in the employee restroom was not operational. Standing water was found in the urinal. [corrective action] Repair plumbing so that urinal can be operable.

Animal-derived food items on the menu that are served raw or undercooked lack a disclosure (such as ceviche, sashimi, tataki, carpaccio). [corrective action] Place a symbol next to raw or undercooked animal-derived food items.

Exhaust fan in the employee restroom was not working. [corrective action] Repair or replace the exhaust fan.

Some Food Handler Cards were found to be expired. [corrective action] Ensure all employees have a valid Food Handler Card. Note: Some cards were found to expire 5+ years ago. Remove cards of employees that no longer work at this facility.

Several kitchen employees were found to use disposable gloves improperly: - Two employees found to wash hands with soap while still wearing gloves. After washing gloved hands, employees dried hands with towel on work surface or on apron. - One employee found to to rinse gloved hand in a bucket of water and then dry with towel found on work surface. [corrective action] Disposable gloves are meant for single use only. Do not wash hands while waring disposable gloves. Remove glove, wash hands, and put on a new pair of gloves. [correction] Owner was informed of improper use of disposable gloves and asked to train kitchen employees. Note: Recommend using the 2-compartment sink in the back area as a hand washing sink. Provide operable hand soap and paper towel dispenser at this area.

In the employee restroom, Wall mounted soap dispenser was found to be placed on the sink vanity. Pump was not working. The lid of the dispenser was removed to obtain soap. [corrective action] Provide an operable pump soap dispenser.

Observed gaps larger than 1/4" under and on side of screen doors for both doors towards back of the facility. Screen doors are not self closing. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Back door to food prep area shall be self-closing.

Accumulation of food debris, dust and dirt under racks and equipment in dry storage area and in cook line area. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. Observed small holes in ceiling above cookline/warewash area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Observed grease stains behind ovens. [CA] Walls in food preparation area shall be kept clean.

Observed yellow old like substance on inside panel of ice machine; the water is dripping from the panel in to ice. [CA] Clean and sanitize the ice machine. [COS] PIC cleaned and sanitized the machine and discarded the top layer of the ice.

Measured cooked cream at 125F in deep metal container in walk in cooler. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

Lack of disclosure consumer advisory on menu. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. ("Disclosure" that identifies which items contain raw/undercooked meat, and "Reminder" that states "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.")

Accumulation of dust and dirt on walk in cooler fan guards. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.