JAPACURRY

Facility has installed the 4 tap kegirator that was not approved per plans. Unit is draining on the dining room floor. [CA] Submit to our plan check unit for the approval and installation of the kegirator. Do note that equipment that discharges liquid waste shall be drained by means of an indirect waste pipes, and all wastes drained by them shall discharge through a minimum 1-inch air gap into a floor sink. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Cease use of the unit until approved by this department.

1. The floors of the facility have an accumulation of food debris. 2. There is a foul odor in the warewash area. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Investigate the odor and eliminate.

Facility has a non ANSI upright freezer. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

1. The front and side doors were propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Discussed with permit holder use of screen doors or air curtains to prevent entrance of flying insects. 2. The mop was not stored in a manner to air dry. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

1. Staff were observed skipping the sanitizing step of warewashing. 2. Staff added hand sanitizer to the water in the three compartment sink in an attempt to sanitize dishes. 3. Staff were observed drying dishes with a cloth rag. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. [COS] Chlorine solution was made at 100 ppm, dishes were sanitized and allowed to air dry. Educated staff and permit holder on proper warewashing procedure. Provided warewashing procedure handout sticker.

The sides of the fryer have an accumulation of food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Facility has residential insecticide cans. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

The rice serving utensil was stored in a container of water measuring at 70F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container 2) in running water 3) in a container of water at 135°F or above 4) at room temperature if washed within 4 hours of initial use

Raw bacon was found stored above ready to eat foods in the bottom section of the prep cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Numerous flies were in the dining area and kitchen of the facility. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Note: Permit holder discussed acquiring an electric insect zapping device. Informed permit holder to obtain a sconce style unit that can contain the insects.

1. Katsu was measured between 90-100F in a double pan set up on the flat grill at around 4pm. Per cook, they cooked them in the deep fryer around 1pm. 2. Beef was measured on the stove with the burner turned off at 110F around 4pm. Per cook, they finished cooking the beef around 12:30 pm. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Items were placed on TPHC for today. Per permitholder, they plan on using "Too Good To Go" for distribution of extra food items. Educated permit holder on proper hot and cold holding practices to ensure food is safe for consumption after service is completed.

Wiping cloths were stored on surfaces throughout the facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

In the kitchen area, at the one door with two drawers prep cooler, numerous PHFs (cooked chicken, raw tuna, cooked chorizo, etc., were found above 41°F. Per kitchen staff the foods were stored over night. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff VC&D the items. See VC&D report.

The 1 door with two drawer prep cooler is not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, replace, or service the cooler. Refrain from storing PHFs until capable of maintaining PHFs at 41°F or below.

Repeat Violation: 1. There is no Food Safety Certificate available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. There are no Food Handler Cards available upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.