MITSUWA MARKET PLACE

Single-use trays used to prepackage raw seafood and raw meats are stored on the floor inside the packaging room. [CA] Store food contact utensils/equipment in a manner where it is clean and protected from contamination.

1) Raw beef, raw pork, and raw chicken inside the meat prep room was measured at 44F - 48F. 2) Raw beef and beef tripe in section of the open air cooler closest to the office was measured at 47F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Items were relocated into the walk-in cooler.

Drain pipe from prep sink located in the seafood room 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 backflow contamination.

1) Ambient temperature for section of the open air cooler near the office is measured at 46F. 2) Ambient temperature of the meat preparation room is at 52F. Meat is observed stored on racks inside the prep room. [CA] Refrigeration units if used for holding potentially hazardous foods shall have an ambient temperature of 41F or below. For prep room, if raw meat is only prepped and then immediately relocated into walk-in coolers - ambient temperature may remain above 41F.

The handwash sink located in the produce room was partially obstructed by equipment around the sink and in the basin of the sink. [CA] Keep all handwash sinks unobstructed and easily accessible to allow employees to properly and easily wash their hands when required. [COS] Employee relocated items obstructing the handwash sink.

Prepared and open containers of vegetables observed stored on the floor under the handwash sink in the produce room. [CA] Food shall be stored in a manner and location where it is protected from contamination.

Single-use trays used to prepackage raw seafood and raw meat are stored on the floor inside the packaging room. [CA] Store food contact equipment and utensils in a manner where it is clean and protected.

1) Knife stored on magnetic hold inside the seafood room is observed with a chip on the blade. [CA] Remove and replace damaged equipment and maintain in good repair. 2) Open air refrigeration units used for raw meats located along the back wall had an ambient temperature of 55F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Potentially hazardous foods measured at improper cold holding temperatures. Raw beefs, raw porks and raw chickens held at the open air refrigeration unit along the back wall were measured at 50 - 56F. Per employee, refrigeration became out of temperature around 10 AM due to maintenance work. Temperature of the food were taken at 11:30 AM [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] All items were relocated into the back walk-in cooler until refrigeration unit is repaired. Raw tuna and raw salmon held at the open air refrigeration unit along the back wall nearest produce were measured at 45 - 48F. Refrigeration units were being serviced. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

1) Drain pipe from the food prep sink located in the seafood room extends into the floor sink. [CA] Provide a minimum 1 inch air gap between the end of an equipment drain line and the rim of the floor sink to protect from back flow contamination. 2) Leak observed from drain pipes located under the three compartment sink in the seafood room. [CA] Repair leak under the sink and maintain plumbing in good repair.