KATSUYAKI

Both kitchen handsinks' paper towel dispensers were empty. [CA] Keep paper towel stocked at all times. [COS] A paper towel roll was placed near the sinks.

Sanitizer test strips were not available upon request. [CA] Ensure sanitizer test strips are available at all times.

In the cooking area: observed plastic storage container used as rice scoop. [CA] Use approved scoops with handles to prevent contamination.

Observed the back door was open throughout the inspection. [CA] Keep the back door closed to prevent vermin entry.

The prep sink was unable to provide any running hot water (only the cold water faucet worked). [CA] Maintain prep sink in good working condition and ensure it can provide hot water at 120F.

Observed a countertop sushi maker in the sushi prep area. Per operator, this is not in use. Observed unused hot holding display unit in the seating area. [CA] Remove equipment that is not in use to prevent vermin harborage.

Observed approximately 10 dead large cockroaches in a sticky trap in the rear storage area on the floor. Observed one large dead cockroach in the floor sink next to the ice machine. No other evidence of vermin was observed. [CA] Keep facility clear of vermin. *Repeat violation*

In the rear dry storage room: observed large open bags of sugar and flour. [CA] After opening prepackaged foods, store foods inside rigid containers with tight-fitting lids.

A manager's food safety certificate was not available upon request. [CA] Obtain a manager's food safety certificate. *Repeat violation*

Inside the floor sink next to the ice machine in the front prep area: observed one large, live, slow-moving cockroach lying on its back. No other evidence of vermin was observed. [CA] Keep facility clear of cockroaches. [SA] Cockroach was immediately killed and removed.

A manager's food safety certificate was not available. [CA] Obtain a manager's food safety certificate. *REPEAT VIOLATION*

The facility's Environmental Health "PASS" placard had been removed and was stored inside a filing cabinet. [CA] The placard must be posted to be clearly visible to the general public and to patrons entering the food facility. The placard shall not be removed, hidden, or otherwise obstructed in any way. Note: PIC stated he thought the placard was not valid anymore per his previous permit cycle, which is why he removed it. Inspector explained that the placard must not be removed except by an official from DEH. Observed EH permit was posted in public view near the front counter. A new placard was posted near the front door during today's inspection.

The rear prep unit was not able to keep potentially hazardous foods at 41F and below. [CA] Repair/adjust unit so that it is able to keep foods at 41F and below, even during busy times.

Inside the prep inserts of the rear prep unit: measured internal temperature of tofu, cooked mushrooms, and cooked broccoli to be 45 - 53F. PIC stated foods had been held since 9am this morning (approximately 3.5 hours prior), and the lid had been opened often during lunch rush prep. Note: some other foods in the reach-down area and the other prep inserts measured at 41F. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] The lid of the prep unit was closed. Keep checking internal food temperatures regularly with a metal probe thermometer to ensure food stays at 41F and below.

Sanitizer test strips were not available. [CA] Obtain sanitizer test strips.

Inside 3 sticky traps on the floor against the wall near the cooking equipment and under the 3-compartment sink: observed 3 live cockroaches and approximately 5 deceased cockroaches. Observed 2-3 dead cockroaches in the sticky trap under the handwash sink. No other evidence of vermin was observed in the facility. [CA] Keep facility clear of vermin. [SA] The sticky traps with live cockroaches were discarded immediately.