SARKU JAPAN

Facility lack quaternary ammonium test strips. [Corrective Action] Provide quaternary ammonium test strips.

Beef, shrimp and noodles in the left side 4 drawer cooler were measured at 46 degrees Fahrenheit. Observed employee to leave the bottom left drawer slightly open to easily re-open drawer. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.

Sanitizer bucket was measured at 0PPM at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Personal belongings of employees (jackets/backpacks) are within the food prep area at the time of inspection. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. [COS] All items were moved to the handing racks in the back of the facility.

Employee pushed down top of garbage with hands and proceeded to touch register. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Employee was directed to wash hands with soap, warm water, and dry using single use paper towels.

Measured egg rolls at 130F at service line and noodles at 45F in drawer cooler. Per employees, food have been in unit for less than two hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Containers of sauce are stored directly underneath paper towel dispenser where they are exposed to splash from handwashing. [CA] All food shall be separated and protected from possible contamination.

Measured hot water at 85F maximum at handwash sink. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

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

Employee washed a container with soap and water and proceeded to place it back on a counter for use. Employee skipped the sanitizing step when warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee was directed to properly wash, rinse, sanitize equipment prior to reuse. Minor: Clean, wet containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

One dead cockroach observed inside crevice of the right front wheel of the three-door upright freezer. Facility was serviced by licensed pest control service on 10/25/2024, 10/26/2024, and again on 10/27/2024. Pest control reports were provided for review. No other live or dead activity was observed. [CA] Clean and sanitize area of dead cockroaches or old droppings. The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. [COS] Cockroach was abated.

One live cockroach was observed below the steam table and another one was observed on the wall above the to go boxes storage shelf. [CA] Eliminate all insects/rodents from the facility by a legal method. Until the live cockroaches are all eliminate and verified by a district inspector, the facility shall be closed. Priscilla Mark, a Supervising Registered Environmental Health Specialist with the county of Santa Clara has approved the closure.

4 live cockroaches found below service area/steam table. Large amount of cockroach droppings found on wall under steam table. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.