MOCHI-YA REN

Spray bottles by the prep table are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

Cardboard is reused to line shelves inside the upright reach-in freezer. [CA] Discontinue the reuse of cardboard and use material that is smooth, durable, nonabsorbent, and easily cleanable.

Bulk bags of foods (sugars, flour) are opened and stored on dry storage shelves. [CA] Bulk foods, once opened, shall be stored in an approved container with a tight fitting lid to protect from contamination.

Hot water at the three compartment sink is measured at 112F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Drain lines and pipes from equipment extends into the floor sinks. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from backflow contamination.

Drain lines from ice machine extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.

Hot water at the three compartment sink was measured at a maximum of 111F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Chemical test strip to measure sanitizer is not readily available. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Observed bags of mochi thawing at the three compartment sink while there are soiled equipment and utensils in the adjacent sink compartments. [CA] Food preparation such as thawing shall be conducted using the food prep sink where it is protected from the risk of contamination.