KAITA RESTAURANT

Employee observed washing dishes using approved steps in the wrong order. Employees founding using single basin food preparation sink to conduct warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

Food preparation observed at hand wash sink in kitchen. [CA] All food shall be separated and protected from possible contamination. Use available food preparation sink to prepare food. Food preparation observed at outside storage shed. [CA] Food preparation shall be conducted within an approved fully enclosed food facility. Raw food of animal origin stored above ready to eat food on standing refrigerators. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Cloth/linen found in direct contact with food. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.

Wet/soiled wiping towels 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).

Potato salad held on preparation table measured 49F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC potato salad was held for less than 1 hr and moved to a refrigerator for rapid cooling.

Raw eggs stored above produce in standing refrigerator in rear storage area. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Frozen food fish found thawing at ambient temperature (food preparation sink). [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.

Wet/used wiping cloth found on food preparation table. [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 fish found thawing on cart in kitchen. [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.

Hand wash sink in kitchen is partially obstructed by stored aluminum container. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Gas rice cooker placed outside of ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Raw food of animal origin stored above ready to eat food. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Sanitizer container at mechanical dishwasher measured at 0PPM [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.