YOSHINOYA RESTAURANT #2125

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

Hot water at the warewashing sink was measured at a maximum of 115F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Employee observed washing utensils at the warewash sink and proceeded to the grill without washing hands. [CA] Employee shall properly wash hands when changing tasks and prior to handling food or food contact utensils. [COS] Employee was stopped and asked to properly wash hands prior to contaminating any food or equipment.

Installed beverage machine was not submitted to this department's Plan Check for review and approval prior to installation and use. Observed signs of improper drainage of waste water as the flexible drain line from the machine extends around to the kitchen and has visible signs of mold. [CA] The addition or modification of cooking equipment OR equipment with plumbing requirements SHALL be submitted to this department's Plan Check for review and approval prior to installation/use. Visit https://deh.santaclaracounty.gov or contact dehplancheck@deh.sccgov.org for information on the plan submittal process and associated fees. Equipment is impounded and shall not be used until Plan Check process is completed.

Cooked chicken in warmer was measured at 117F to 130F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee said that chicken was prepared within the last hour so chicken was returned to the grill to be reheated to 165F.

Facility added a boba machine with a drain line that extends from the front counter to the back kitchen. The boba machine is a new equipment that was not previously approved. [CA] Any addition of food equipment or changes that requires plumbing are to be submitted to this department's Plan Check for review and approval prior to installation and use.

Employees observed manual warewashing utensils where the utensils were washed and rinsed but not sanitized. [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 prepared a sanitizing solution and the utensils were rewashed and sanitized.

Leak observed under the two compartment sink. Per employee the sink requires welding to repair. [CA] Repair leak and maintain plumbing in good repair.

Hot water at the three compartment sink is measured at a maximum of 116F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Potentially hazardous foods measured at improper hot holding temperatures. On the steam table - cooked vegetables (124F) and noodles (109F). In the warmer - chicken (121F) and eggrolls (130F). [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [SA] Per employee the above food items were prepared 30 to 60 minutes ago and will be subject to time where it will be discarded if not used or served within the next 3 hours.

Leaks observed on the two compartment warewashing sink where the waste water flows onto the floor while employee was warewashing. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [SA] Instead of filling the two compartment sink with water where it leaks - large pots are used inside of the sink compartments to accomplish the manual warewashing steps. The water is then disposed of in the sink compartment that does not leak. Employee cleaned and sanitized the floor.