MIKIYA WAGYU SHABU HOUSE

No chlorine detected in the dishwasher rinse water [CA] Maintain 50 ppm chlorine residual - Chlorine container was empty. It was replaced and after several run still 0 ppm chlorine residual. Call the service company for immediate service. Sanitize items after the wash in the three-compartment sink in 200 ppm quat sanitizer for one minute.

REPEAT VIOLATION Salad bar and condiment bar sneeze guards do not adequately protect food from droplets [CA] Extend the sneeze guard down to 54 inches from the floor.

Hood filters show grease buildup [CA] Clean the filters

Gas tanks in the kitchen are not secure [CA] Secure gas tanks with a chain to the wall

Hood filters show grease buildup [CA] Clean the hood filters

Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected

REPEAT VIOLATION: Salad bar and condiment bar sneeze guards do not adequately protect food from droplets [CA] Extend the sneeze guard down to 54 inches from the floor.

Wiping cloth pail 0 ppm sanitizer detected [CA] Maintain 200 ppm quat sanitizer solution - Corrected

Raw meat in back upright 2 door coolers observed to be stored directly on shelves of cooler. [CA] Store meat in containers or on plastic wrap to prevent contamination of shelves.

1) Rice for wagyu nigiri measured to be 122F inside rice dispenser. Per employee rice dispenser is cleaned once a day at the end of the night. 2) Bone marrow measured to have 88F in off upright warmer. Per employee bone marrow is only kept a little warm so warmer is intermittently turned off and on; bone marrow is then reheated for service. [CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding. [COS] 1) Per employee rice was filled at 11AM.Facility shall keep rice on TPHC and discard rice every 4 hours. Facility retroactively labeled the rice with time and shall discard rice by 3:00PM, wash rice dispenser, and refill with new rice from rice cooker. 2)Per employee bone marrow was removed from oven and placed in reach in warmer at a little before opening at 11:30AM. Bone marrow will be kept on TPHC (time as a public health control) and shall discard 4 hours after PHF was initially removed from temperature control. Label shall be placed per tray of bone marrow to track time on each tray. TPHC paper work was given to operator. Facility retroactively labeled the marrow with time and shall discard marrow by 3:30PM. Facility shall email inspector with SOPs for TPHC for wagyu rice and bone marrow.

Prep sink observed to have small leak in drain line [CA] Repair leak at drain line.

Handwash sink by shrimp prep cooler observed to be missing paper towels. Facility had other fully stocked handwash sinks in the area. [CA] Keep handwash sink fully stocked with soap and paper towels at all times. [COS] Employee refilled paper towel dispenser.

At the warewash machine, measured chlorine sanitizer at 10 PPM. [CA] Ensure food contact surfaces are properly cleaned and sanitized with chlorine sanitizer at 50 PPM in the warewash machine. [SA] Operator to contact Ecolab to provide service for the warewash machine and to calibrate the proper chlorine concentration.

Outside the back exit of the facility, underneath the awning, observed utensils and equipment stored on storage racks. [CA] Ensure all equipment and utensils are properly stored inside the facility at a location that does not create potential contamination.

Outside the back exit of the facility, underneath the awning, observed dry food items stored on storage racks and prepackaged drinks stored on the floor. [CA] Ensure all food is stored in approved food storage areas inside the facility. Open outdoor storage shall not be used for any food storage, and food shall be immediately moved back into the facility.