YAKINIQ SAN JOSE

Raw food of animal origin stored above ready to eat food in walk-in refrigerator and standing refrigerator in dining room. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.

Broken tiles found in kitchen next to walk-in freezer. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Boxed food stored directly on the floor of the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Food debris rust and mold like growth found on shelves in walk-in.[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Clean knives found wedged at wall and hanging bands . Wall and band does not appear clean to sight and touch. [CA] Equipment shall be stored within an approved facility to prevent contamination.

Beef and chicken held in preparation refrigerator 2 and walk in refrigerator measured >41F,<135F,>4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [CA] PIC VC&D PHF that was held in non working refrigerator >4hrs.

Frozen boxes of meat found thawing on the floor 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.

Thermometers are not present in refrigeration. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Liquid hand cleanser does not dispense at the only hand wash station in kitchen. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.[COS] Food scoops found stored in the basin of the hand wash sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Meat slicer is not sanitized every 4 hours. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.

Ambient temperature of walk-in refrigerator and preparation refrigerator #2 measured >41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not use these units for storage of PHF until they are repaired/replaced.

Food handler cards are not available for review at time of inspection. [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.

Some produce held in the walk-in refrigerator appeared moldy. [CA] Moldy food shall be removed immediately from use. [COS]

Cooked noodles and vegetables held at preparation table measured 90F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.[SA] PHF placed on TPHC for discard at 4 hrs.

Food handler cards are not available for review at time of inspection. [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.

Meat slicer not cleaned after 4 hours of initial use.[CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.

Dust/debris buildup on walls in kitchen. Debris found on floor of dry storage room. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

Scoop handles stored in direct contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Frozen beef and shrimp 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.

Ice cream stored below raw food of animal origin. [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.

Boxed food stored directly on the floor of the walk-in freezer and kitchen.

Several wet/used wiping cloths 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).

Scoop stored in the basin of hand wash sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Open employee beverage found on food preparation table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.