DOHATSUTEN

Storage of bulk sugar, rice and other spices within the parking lot storage shed. [CA] Food must be stored in approved location. Relocate all food items into the facility. Shed is approved only for the storage of non-food items, chemicals and other equipment.

Food safety certificate and employee food handler cards are expired. [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. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Raw shell eggs stored above RTE vegetables and other items within the upright refrigerator. [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.

Measured cooked pork at 82 F within a deep/ covered container within the upright fridge. Cook stated that the items were removed from cooking 1-2 hours prior. [CA] Properly store cooling foods in such a way to allow proper air flow. Cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Pork placed within an uncovered 2 inch pan to allow for rapid cooling.

Soiled wiping clothes stored on the cutting board at the preparation line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Chef was in the process labeling PHF's (fresh noodles, pork, sauces, soups, bean sprouts, etc.) stored at room temperature at the preparation line with a start time of 11am. Labels were not present at the start of inspection and items are subject to TPHC. [CA] Time mark PHF's subject to TPHC at immediately when items are removed from temperature control. When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] All PHF's subject to TPHC time marked with a start time of 11am and a discard time of 2:30pm.

The back door to the facility left open. The screen curtain does not fully close. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Provide new screen door to eliminate gaps greater than 1/4" to prevent the entrance and harborage of vermin. Clutter and unused equipment stored behind the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Raw shell eggs stored above ready to eat foods within the 3 door upright fridge. [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.

Fresh noodles and bean sprouts subject to TPHC lacked time stickers (PHF sauces, sliced pork and boiled eggs were properly time marked). [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Fresh noodles and bean sprouts time marked at the time of inspection.

The ventilation hood system above the cook line is missing multiple hood filters/ spacers. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.

Chlorine and quat sanitizer test strips not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.