FUGETSU SAN JOSE

Observed multiple flies and fruit flies within the facility. [CA] Ensure facility is kept free of fly and fruit fly activity to prevent possible contamination of food and food contact surfaces.

[**REPEAT VIOLATION**] Observed several items stored in the retail area without time labels/time logs including onigiri, several boxes of yakisoba, and boxes of katsu-don. Per operator, items are stored from 2:30pm. [CA] Ensure all potentially hazardous foods maintained by time are time marked, time logged, or time labeled when removed from temperature control and served within 4 hours or discard. [SA] Operator to serve all unmarked potentially hazardous foods by 6:30pm, for a total of 4 hours from when removed from temperature control or discard. *Note: Previous time as a public health control (TPHC) violations noted on the last two routine inspections. Facility shall maintain proper procedures and use of TPHC or further enforcement may occur including revocation of TPHC procedure as an option to maintain potentially hazardous foods, additional fees, and office hearings.

At the front kitchen area, at the handwash station, observed paper towel dispenser was empty. Observed paper towel roll stored by shelving away from the handwash station. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator restocked paper towel dispenser.

At the front counter across from the kitchen cookline, observed the use of unapproved styrofoam board, foil, and other non-reusable porous materials as a shelf/counter. Observed cardboard used to line shelving. [CA] Ensure only approved materials and equipment are used within the facility. Remove and replace shelving with an approve type of shelving such as smooth, durable, and easily cleanable stainless steel shelving. Discontinue use of cardboard to line shelving.

Observed a large gap below the back door. [CA] Ensure a floor sweep is installed at the back door to prevent an entrance for vermin.

[**REPEAT VIOLATION**] 1. By the entrance to the back kitchen area, in the hot holding unit, measured potato croquette, gyoza, takoyaki, pork katsu, chicken katsu, and salmon katsu between 85F and 110F. Per operator, all potentially hazardous foods stored in the hot holding unit prepared at 2:00pm. 2. In the front kitchen area, on the counter-top, measured container of raw shelled eggs stored at 65F. Per operator, raw shelled eggs stored for about 2 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator to serve all potentially hazardous foods in the hot holding unit by 6:00pm, for a total of 4 hours from when removed from temperature control or discard. Potentially hazardous foods that cannot be maintained by temperature control shall be time marked when removed from temperature control, and served within 4 hours or discard. Operator placed raw shelled eggs into an ice bath to provide immediate cooling and facilitate holding temperatures. Operator stored container of raw shelled eggs in the walk-in refrigerator. *Note: Previous holding temperature violations noted on the last two routine inspections. Facility shall maintain proper holdwing temperatures or further enforcement may occur including fees and office hearings.

Potentially hazardous foods (potato croquette, fried chicken, fried squid, fried pork) held in the display case warmer are subject to time rather than temperature but were not properly time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked with the start/end of a 4 hour period where the food shall be discarded if not served. [COS] Employee time-marked the food using the color indicator per their procedures.

Employee observed eating at the prep table in the back kitchen. [CA]No employee shall eat in the food preparation or storage areas.

Improper handwashing practice observed by multiple employees. Employee did not wash hands before putting on disposable gloves to handle food; employee washed hands while still wearing disposable gloves; employee washed hands without the use of soap. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels as required.

Food that are prepared and prepackaged by the facility and placed out for self-service do not have proper labeling. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Potentially hazardous foods measured at improper holding temperatures. Katsu and shrimp tempera held by the walk-in cooler door is measured at 70-75F. Imitation crab, raw shell eggs, and tofu skin stored on the prep table by the front cook line is measured at 62-65F. [CA] Potentially hazardous foods when not in active prep and holding shall be held at or below 41F - or at or above 135F. [COS] Per employee, the katsu and shrimp tempera was prepared within the hour and immediately moved to active prep and service. The items from the front prep table were relocated into a refrigeration unit.

Handwash sink at the front cook line was partially obstructed by equipment stored in front of the sink. [CA] Handwash sink shall be kept unobstructed and easily accessible to allow employees to properly wash hands when needed. [COS] Employee shifted equipment to make the handwash sink more accessible.

Employee at the front three compartment sink was observed manually washing utensils but did not complete the sanitizing step. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee created chlorine sanitizer at the three compartment sink and sanitized the previously washed utensils.