MIMI'S KITCHEN

1. Observed employee washing dishes in preparation sink. Employee then placed the equipment back out for use without sanitizing equipment. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Equipment was brought over to the three compartment sink to be washed, rinsed and sanitized. 2. Employee was running mechanical warewash with equipment inside. After washing, chlorine meausred 0ppm. Mechanical warewash was run a second time, chlorine measured 0ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Three compartment sink was set up for sanitizing. After set up, chlorine measured 200ppm. Sink was drained, instructed employee and set up sanitizing compartment with 100ppm chlorine. 3. Observed heavy accumulation of mold like substance on interior panel of ice machine with ice water in contact. [CA] Clean and sanitize ice machine and maintain to prevent accumulation. [COS] Ice machine was turned off, ice was discarded and ice machine was cleaned and sanitized.

Observed a fly sticky trap in use over food preparation table with ready to eat foods out for use. [CA] Ensure that bug catchers and other items related are placed away from food preparation areas to prevent contamination.

Expired Environmental Health Permit is posted. [CA] Ensure that current Environmental Health permit is posted.

Observed employee washing hands in preparation sink. [CA] Ensure that hands are washed in designated handwash sinks to prevent contamination of food preparation surfaces.

Observed wiping cloths stored on counters while not in use with visible food debris on them. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed employee drink stored on shelf with clean equipment, on top of preparation unit, inside preparation unit next to food and another drink next to where raw beef was being prepared. [CA] Ensure that all employee drinks are stored in a designated area so as to prevent contamination.

Noodles on counter measured 62F, hard boiled eggs in container measured 52F and octopus balls next to fryer measured 72F. Per PIC, they were brought out at the beginning of the lunch service one hour prior to temperature measurement. Sushi rice measured 80F. Per PIC, it was made one hour prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items will be discarded at the end of the lunch service, 2:30pm.

Observed frozen oysters thawing in container on counter. [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.

Food handler cards were not available for employees in kitchen. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler available for review. A valid food handler card shall be provided within 30 days of after the date of hire.

1. Observed seaweed salad containers reused to store raw and cooked meats. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food. 2. Handle to ice scoop was in contact with ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. 3. Observed bowls used as scoops in bulk food storage containers. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.