OKAYAMA RESTAURANT

Raw food of animal origin stored above ready to eat food in preparation 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.

Cardboard used to line shelves.[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. Re-use of food containers for storage found at cookline[CA] Food containers intended for single use shall not be reused.

Food debris and grime found on shelving throughout facility. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Eel held at sushi line preparation table measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC eel is used or discarded in 4 hours. PHF placed on TPHC from last known preparation time.

Main restroom is currently under construction. Facility observed using 2 portable toilets behind facility. [CA] Restrooms shall be provided and conveniently located and accessible for use by employees during all hours of operation. (SA) Facility is using available restrooms on 2nd floor temporarily.

Home type type pest control spray found stored in rear storage room. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Toilet paper found stored outside of the dispenser.[CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

Wet/used wiping cloths found stored on 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).

Eel is subject to TPHC, but is not time marked for discard at 4 hrs. [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.

Bulk food containers in rear storage room lack lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

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.

Floor and shelving in facility show signs of deterioration. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Maintain shelves in good condition (smooth and cleanable).

Wet/soiled 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).

Exhaust filters are not fitted in place [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.

Open bulk containers of food found in dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Sushi rice is subject to TPHC, but is not time marked for discard at 4 hrs. [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.

Shelving shows signs of deterioration. [CA] Repair the shelf with a durable, smooth, nonabsorbent, and easily cleanable surface. Grease and food buildup under equipment in kitchen. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. Floor shows signs of deterioration. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

Frozen beef found thawing at ambient temperature.[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.

Toilet paper stored outside of dispensers. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

Bowl placed in hand wash sink in sushi prep. Cold water at hand wash sink at the end of sushi prep is turned off. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Restore cold water (for adjusting temperature) at hand wash sink.