HINODEYA RESTAURANT

1. There is an accumulation of grease on the the side of the hood, exhaust hood filters, and ceiling tiles near the fryer. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. 2. The deep fryer is not within 6 inches of exhaust hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Facility lacks the most recent inspection report. [CA] A copy of the most recent routine inspection report conducted to assess compliance with this part shall be maintained at the food facility and made available upon request.

The ice cream machine is non ANSI accredited and is not maintaining PHFs at 41F or below. Ice packs in plastic bags were observed in the mixing basin. Per PIC, they replaced their previous machine about 2 days prior. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Garlic in oil were being stored at room temperature. Per directions on box it states to keep refrigerated. Note: Item is a Commercially Packaged Product. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were VC&D.

Facility lacks written guidelines for TPHC. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

The floors, walls, and ceilings of the facility have an accumulation of food debris and dust. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

Repeat Violation: A residential insecticide was found in the kitchen. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Some of the staff have expired food handler cards or are missing. [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.

1. Second Repeat Violation: Per the facility's permit condition, they were to submit plans for addition of the pasta boiler and stove tops by 5/16/24. 2. Facility has added a new ice cream machine that is non ANSI accredited. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans within 48 hours.Plans may be submitted via email to dehplancheck@deh.sccgov.org or in person at our office. [SA] Equipment was impounded. See impound report.

Facility is prepackaging "take home" ramen kits that do not bear labels. [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.

Repeat Violation: Facility does not have a disclosure for which food items (soft-boiled eggs) the consumer advisory applies to. [CA] Provide a disclosure for raw or undercooked food items.

Repeat Violation: Per the facility's permit condition, they were to submit plans for addition of the pasta boiler and stove tops by 5/16/24. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans within 48 hours. Failure to comply may result in further enforcement, including, but not limited to, impoundment of equipment. Plans may be submitted via email to DEHWEB@deh.sccgov.org or in person at our office.

In the back of house area, at the hand sink next to the prep sink, the hot and cold water were turned off. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. [COS] PIC returned cold and hot water to the sink.

Facility is using TPHC for their chicken karage and pasta noodles without written procedures. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

In the back of house area, at the prep table next to the prep sink, a large pot of ground pork was found cooling at ambient temperature. Per kitchen staff the pork had been cooling for about an hour. Pork measured between 133 at the edges and 150 at the center. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] The pot of pork was placed into an ice bath in the prep sink to facilitate proper cooling. Cooling handout provided.

A residential insecticide was found in the kitchen. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Facility lacks hand wash reminders at the hand wash stations. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.

The one door upright freezer lacks an internal thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

In the back of house area a food saver was observed and the PIC stated they use it for their pork. In the two door upright freezer, in the prepackaged take home ramen kits, cooked bamboo and pork chashu was found in reduced oxygen packaging. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] The PHFs were VC&D.

In the kitchen area, at the cookline near the fryer, there is an accumulation of grease on the floor and metal wall. [CA] Walls and/or floors in food preparation area shall be kept clean.

1. In the walk in freezer, at the top shelf, there is raw beef stored above ready to eat foods. [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. 2. In the walk in freezer food is stored on the floor and is overall unorganized. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Multiple wet wiping cloths were found throughout the facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

In the kitchen area, at the cook line, the exhaust hood does not have a 6 inch overhang over the fryer. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

The sides of the fryer have an accumulation of grease and grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

In the kitchen area, at the prep table next to the pasta boiler, multiple deli containers of cooked pasta were observed to be left out of temperature control. Per staff they cooked the pasta about 30 minutes prior. Pasta measured at 88°F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility agreed to mark items for discard after 4 cumulative hours of removal from temperature control.

The test strips the facility had were wet and nonfunctional. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Facility lacks a probe thermometer to measure temperature of thin meats and other PHFs. Note: Facility has a large stock pot thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Facility does not have a disclosure for which food items (soft-boiled eggs) the consumer advisory applies to. [CA] Provide a disclosure for raw or undercooked food items.

REPEAT VIOLATION: Chlorine concentration at the undercounter dishwasher in the bar measured at 25 PPM during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Per the facility's permit condition, they were to submit plans for addition of the pasta boiler and stove tops by 5/16/24. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans within 48 hours. Failure to comply may result in further enforcement, including, but not limited to, impoundment of equipment.