GOMBEI JAPANESE RESTAURANT

Deep container of cooked chicken found cooling in standing refrigerator. [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.

Wet/used wiping cloths found on food preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Frozen meat found thawing at ambient temperature(preparation table). [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Employee handles raw food of animal origin and continues to prepare ready to eat food without washing hands. Employee touches face and continues to prepare food. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.

Moderate amount of rodent droppings found in dry storage room and shelves in service area.[CA]Maintain facility to prevent entry/harborage of vermin. Remove rodent droppings. Clean and sanitize all affected areas in dry storage room. Pest control invoice dated 3/5/25 provided by operator (no vermin activity noted on report).

Health permit was not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility. [SA] Manger think it might get stolen. keep copies of certifications and permit in a folder for a inspector to review.

Rodent dropping was observed at three different locations: Next to cook line storage with freezer, storage with three refrigeration, and storage area with warewash. [CA] Clean and sanitize area of dead cockroaches or old droppings. Work with pest control service to eliminate the problem.

Mackerel fillet was measured 92F. It was partially grilled 2 1/2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Reusing wiping cloth to clean cutting board and knife. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Wiping cloths shall be free of food debris and visible soil.

One out of two hand washing sinks are around 76F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

Cardboard in use to line shelving and floor. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Grease debris under the cook line and dishwasher. [CA]Clean hard to reach areas more frequently. Deep clean to get rid of debris.

Consumer advisory is not available to the consumer.[CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

Environmental Health permit is not posted in public view.[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Frozen seafood found thawing in still water.[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Employee food handler cards are not available for review at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

3 live cockroaches and multiple dead cockroaches were observed in storage cabinets. [CA] Maintain facility to prevent entry/harborage of vermin [COS] PIC removed 3 live cockroaches and cleaned and sanitized storage cabinet. No evidence of contamination of food/food contact surfaces. Pest control invoice provided for 8/27/2024. Continue to clean and sanitize areas of concern. Maintain pest control services. Provide pest control service invoice on re-inspection.

Food debris and grease found under equipment at cook line. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

Employee handles raw shrimp and continues to handle ready to eat food (Gombi). [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required.

Employee observed eating at cook line. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Tarter sauce held at preparation table measured 50F<2hr. [CA] PHFs shall be held at 41°F or below or at 135°F or above.