KOKOLO DONBURI

**REPEAT VIOLATION** Measured chicken and pork katsu from 67-70F. Per PIC, foods are subject to time as a public health control (TPHC) and are discarded 4 hours after initial cooking. No time markings or TPHC documentation observed. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Employee time marked the chicken and pork katsu with a start time of 1:00 PM to be discarded at 5:00 PM. NOTE: Facility may be subject to further enforcement action if recurring violations are observed.

In the walk-in cooler, observed pork katsu cooling while fully covered in plastic wrapping. [CA] Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.

Observed accumulation of grease and dust on the ventilation hoods above the cookline. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.

Measured chlorine sanitizer concentration in the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished with a sanitizer concentration of 50 ppm, or as per manufacturer's specifications.

1) Observed partially open tofu containers and fish packets stored in refrigeration units. [CA] After opening single-use food containers, food shall be transferred to a multiuse food-grade container that is approved for sanitation. 2) Observed working utensils including rice paddles stored in standing water. [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.

Observed numerous small flies (15+) in the back equipment storage area. [CA] The premises of a food facility shall be kept free of vermin and non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Chicken and pork katsu held at room temperature at the cook line area subject to TPHC. Items lack time markings. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Chicken and pork katsu time labeled at the time of inspection with a start time of 1pm and a discard time of 5pm.

Measured bean sprouts at the cook line at 47 F within a double stacked container. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Bean sprouts removed from double stacked container and placed directly into the refrigeration unit to allow for cooling to and holding at 41 F or below.

Cabinets below the beverage machine and cash register areas are in disrepair. [CA] Repair cabinets. The cabinet surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.