TAKOYAKI YAMACHAN / MOCHILL MOCHI DONUT

Potentially hazardous foods measured at improper holding temperatures. Raw shell eggs across from the cook line was measured at 64F. Cooked chicken hot holding on the grill was measured at 113F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding shall be held at or above 135F. [COS] Per employee, both items began holding within 2 hours ago. The eggs were relocated into the reach-in cooler and the chicken was properly reheated.

Tray of donuts stored partially under the handwash sink and directly next to the mop bucket. [CA] Food shall be stored in a manner and location where it is protected from contamination.

Cooking equipment observed operating outside the overhang of the ventilation hood. [CA] Ensure that all cooking equipment are within a 6" overhang of the ventilation hood when in use.

A non commercial deep fryer is observed in use on the prep table under the pass through window. [CA] Discontinue use of unapproved equipment and remove from facility. The addition of any cooking equipment is required to be submitted to this department's Plan Check for review and approval prior to installation and use. The continued use of unapproved equipment may result in further enforcement action.

Handwash sink located by the door was partially obstructed by mop and food stored in front of the sink. [CA] Handwash sink shall be kept unobstructed and readily accessible for employees to easily wash their hands when required. [COS] Employee relocated items obstructing the sink.

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

A valid Food Safety Certificate and employees' food handler cards are not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available. Employees that handles, prepares, or serves food shall have a valid food handler card available within 30 days from their date of hire.

1) Raw breaded chicken stored above ready-to-eat foods inside the upright reach-in cooler. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination. 2) Open box of shortening stored directly next to the handwash sink where it is exposed to splash contamination. [CA] Store food in a location and manner where it is protected from cross contamination.

Bean sprouts stored by the cook line is measured at 78F. [CA] Potentially hazardous foods when holding shall be held at or below 41F; or at or above 135F. [COS] Employee voluntarily discarded the food items.

Spray bottles stored by the three compartment sink are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

Both handwash sinks in the kitchen are partially obstructed by equipment stored in front of the sink. [CA] Handwash sinks shall be kept unobstructed and easily accessible to allow employee to properly wash hands as required.