TONKOTSU TAKA

Observed several gaps in the ceiling above the kitchen (next to the cook line) due to misaligned panels. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.

Several actively working employees lack food handler cards for review. [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.

1) In the mechanical dishwasher, measured the chlorine concentration at 25 ppm during warewashing. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine concentration of 50 ppm, or as per manufacturer's specifications. 2) Observed accumulation of brown mold-like substance in the interior panel of the ice machine. [CA] Food contact surfaces shall be routinely cleaned and sanitized.

Facility lacks testing materials for sanitizer of choice. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1) Observed working utensils (i.e. rice paddle, frother) stored in standing water measuring 68F. [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. 2) Observed bowls without handles used as scoops inside the bulk ingredient bins. [CA] Provide approved utensils such as scoops or containers with handles to ensure hands do not come in direct contact with food.

Observed working trays of utensils and equipment stored directly on top of trash cans. [CA] Discontinue storage of equipment on trash cans. All food shall be separated and protected from cross-contamination.

Observed a few dead insects underneath the 3-compartment sink (by the mechanical dishwasher). [CA] The premises of a food facility shall be kept free of vermin and other non-disease carrying insects.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Repeated violation: Some food products on boxes were stored on the floor back in the kitchen and walk-in cooler areas.. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Repeated violation: Box of noodle and a bin full of fried rice stored on the preparation table were measured above 50 OF. [CA] All potentially hazardous foods like garlic in oil; cut melons; raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control with implementing a proper time/temperature control mechanism. The person in charge said the noodle was taken from the walk-in cooler less than an hour. The PIC time coded the food products to use them in the next hour (COS).

Frozen pork was being defrosted at room temperature on the shelf. [CA] Defrosting of frozen food may only be done inside the walk-in cooler/fridge, microwave oven, or under cold running water on the preparation fridge.