MITSUWA-DELI KITCHEN

Potentially hazardous foods measured at improper holding temperatures. - Sushi rice by the prep table measured at 102F. Per employee the rice was prepared at 10 AM. - Potato croquette and takoyaki in the warmer measured at 96F - 124F. Per employee, the items were prepared at 10:30AM [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding shall be held at or above 135F. [COS] PIC agreed to subject the food items to time and will be discarded if not sold by 2 PM and 2:30 PM.

1) Prepackaged potentially hazardous foods in the open air cooler was measured at improper cold holding temperatures. Salmon rice balls (53F), tuna rice balls (51F), chicken rice balls (47F), and beef rice balls (50F). Per employee, the food was received in the morning around 9AM. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Food was removed and discarded by employees. 2) Potentially hazardous food in the warmer was measured at improper hot holding tempertures. Yakitori skewers measured at 123F - 133F. Per employee, the item was prepared at 11AM. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [SA] PIC agreed to subject the food to time and will discard if not used/sold by 3 PM.

Prepackaged potentially hazardous foods in the open air cooler was measured at improper cold holding temperatures. Salmon rice balls (63F), tuna rice balls (59F), spam musubi (48F). Per employee, the food was received about 1.5 hours ago. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Food items were removed from the open air cooler and relocated to the walk-in cooler to be cooled to 41F. Potentially hazardous foods in the warmer was measured at improper hot holding tempertures. Fried octopus, takoyaki, fried mackerel were measured at 94 - 99F. Label on the food showed that it was prepared an hour ago. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [SA] Food will be subject to time and discarded if not used/sold by 1:30 PM.

Select prepackaged food items (rice balls, musubi, sushi) sold at the facility are prepared and packed by a vendor at another kitchen. Those prepackaged food items are not properly labeled with that vendor's information. [CA] Prepackaged foods shall be labeled with the following information: 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.

Inside the walk-in cooler, raw shelled eggs are stored above ready-to-eat foods. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination.

Prepackaged hot foods held in the display case warmer for customer self-service are measured at improper holding temperatures. Yakisoba (101F); tonkatsu (94F), gyudon bowl (50F); and chicken bowl (102F). [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [SA] Per employee, the food was prepared around 930 AM - 10 AM and will be subject to time as a public health control where the food would be discarded if not used by 1:30 PM. Minor violation Potentially hazardous foods held in the cold holding grab and go cooler are measured at improper cold holding temperatures. Yakisoba (47F); chicken bowl (44F); and tempura (47F). [CA] Potentially hazardous foods when cold holding shall be held at or below 41F

Multiple spray bottles stored inside the kitchen are not labeled. [CA] Spray bottles used inside a food facility shall be labeled to identify it's contents.