TAICHI POT

Observed dining tables with induction burners that were not aligned with exhaust hoods. [corrective action] Move the tables so that induction burners are directly below the canopy hoods.

Observed raw fish and cuttlefish stored above produce in the 2-door reach-in cooler. [corrective action] Store raw seafood below produce to prevent cross contamination.

1. Two pots on tonkotsu broth on the stove top measured 125F to 130F. Flame was turned off. [corrective action] Ensure broth is hot held at 135F or above. [correction] Employee brought both pots back to a boil and then lowered the flame to hot hold. 2. Observed multiple packages of fresh ramen noodles held at room temperature near the food preparation unit. [corrective action] Keep ramen refrigerated at 41F or below. [correction] Employee placed the ramen into the cabinet of the food preparation unit.

Some employees did not have Food Handler Cards. [corrective action] Ensure all employees obtain a valid Food Handler Card. Keep certificates on file at this facility.

Pressurized tanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. Bowls used as scoops in bulk containers. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Open employee food and beverage found on food preparation tables. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. Unused equipment found stored in rear storage room. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Sanitizer concentration in mechanical dishwasher measured 0PPM [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] use available 3 compartment ware wash sink to wash rinse and sanitize equipment/utensils.

Employee observed slicing raw meat and does not wash hands when changing to preparation of ready to eat foods. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required.

Pest control sprays stored with bottled beverages. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens. Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Bulk food containers lack lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Several wet/used wiping cloths found stored on counter tops. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Raw eggs stored above ready to eat food in walk-in refrigerator. [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.

Sanitizer concentration at mechanical dishwasher measured at 0PPM chlorine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Medication (pain medicine and eye drops found on beverage warmer in kitchen)[CA] Personal care items (medication/vitamins) shall bear a legible manufacturer's label and stored in a designated storage area for personal items. Employee jacket found stored on shelf in dry storage room.[CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

Several used/wet wiping towels found stored on food preparation table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Open bags of bulk food product found in dry storage room.[CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Bowl used as scoop in bulk food containers. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.