MARUGAME UDON

Raw ground beef above tomatoes, tamago in walk in cooler. Raw shelled eggs (not pasteurized) eggs above ready to eat food in walk in . [CA] Store raw meat below ready to eat food.

Measured 2 covered containers of beef bolognese between 50F-62F prepared on 3/31 at 8p in walk in cooler. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using containers that facilitate heat transfer (ex. stainless steel) 4) Using ice paddles/ice bath, stirring frequently, left uncovered. Food was discarded in trash. See VC&D form.

Hand sink near dish wash area found blocked by a broom and a metal pole inside the hand sink. [CA] Keep hand sink unobstructed at all times. [COS]

Lack of thermometer in undercounter freezer below order screen. [CA] All units shall have thermometers.

Dish plate thermometer measured at 153F for high temp dish machine. [CA] Maintain a plate temperature of 160F at all times. note- temperature labels on site. Manually sanitize all equipment in 3 comp sink at 200 ppm quat ammonium until unit is repaired. Email service report to aleli.crutchfield@deh.sccgov.org

Permit has expired. [CA] Renew immediately. Facility shall have a current permit to operate.

Unlabeled dry ingredient bulk container (panko). [CA] Label the container. [COS]

Observed raw eggs stored above cooked beef in walk in.[CA] Store raw egss below ready to eat/cooked food.

Observed hand sink blocked by a tall trash can. [CA] Keep hand sink accessible at all times.

Measured water at hand sink at 61F. [CA] Maintain a minimum of 100-108F water temperature for combination faucets.

Time sticker labels for TPHC (time as a public health control) found missing for chashu, ground pork, vegan pork, tofu skin (kitsumi). food measured.[CA] Provide time label for food items mentioned. Un

Observed front double doors wide open and several flies (5-100) found outside front entrance. [CA] Keep facility pest proof by keeping the front door closed at all times.

Observed active manual warewashing and measured sanitizing sink at 0 ppm quaternary ammonium. Observed active use of high temp dishwasher and dish plate thermometer measured at 153F. [CA] Ensure proper sanitization concentration (200ppm quat ammonium) and temperatures (160F dish plate/thermal label) are reached and maintained. Provide irreversible temperature monitoring device or thermal label for the high temp machine.

Sanitizer buckets with wiping cloths measured at 0 ppm quat ammonium. [CA] Maintain a minimum of 200 ppm quat ammonium.