IZUMI MATCHA

Drain lines from soft serve machine extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.

Facility was previously approved to use two taiyaki machines without a ventilation food. The approved machines has since been removed and replaced by an oven. The oven has not been submitted to this department's Plan Check for review and approval. [CA] The addition of cooking equipment shall be submitted to this department's Plan Check for review prior to installation and use. Taiyaki has been removed from the menu. Remove unapproved equipment from facility.

Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Handwash sink located by the beverage prep area is obstructed and not accessible due to equipment being stored in the basin of the sink. [CA] All handwash sinks need to be unobstructed and readily accessible to allow employees to easily and properly wash their hands when required. [COS] Employee relocated all items obstructing the handwash sink.

Wiping towels are observed used, reused, and stored on food prep counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Boxes of straws are stored inside the employee restroom. [CA] Utensils or any other food contact equipment shall be stored in a manner and location that is clean and protected from contamination.

Containers of foods (black sesame) observed stored on the floor by the upright reach-in coolers. [CA] Containers of food shall be stored a minimum of 6 inches off the ground.

Drain lines from soft serve machines extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.

1) Observed boxes of cups and lids stored inside of restroom. [CA] Food contact equipment shall not be stored inside of restrooms and instead stored in an area where it is clean and protected from contamination. 2) Onsite consumption of food is available in the facility but restrooms are closed for consumers. [CA] A permanent food facility shall provide restroom facilities to consumer when there is onsite consumption of food.

Observed employees manually washing equipment at the food prep sink and at the three compartment sink and did not sanitize the equipment.[CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee set up chlorine sanitizer at the three compartment sink and placed previously washed equipment in to sanitize.

Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Food handler cards for employees are not available for review at time of inspection. [CA] All food handlers shall have a valid food handler card available within 30 days from their date of hire.

One of the handwash sinks located at the end of the beverage prep station was obstructed with equipment stored on the basin of the sink. [CA] Handwash sinks shall be kept unobstructed and easily accessible to allow employees to properly and easily wash their hands as required. [COS] Employee removed item obstructing the handwash sink.

Wiping towels are observed used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Facility was previously approved to use two taiyaki machines without a ventilation hood. The approved machines has been removed and replaced with an oven (brand: Avantco). The oven has not been submitted to this department for review and is not approved as facility does not have a ventilation hood. [CA] The addition of cooking equipment shall be submitted to this department's Plan Check for review prior to installation and use. Discontinue use of unapproved oven. Facility may also submit equipment to Plan Check for review and approval. Failure to comply will result in additional enforcement action.