MATSU MATCHA

1) Measured heavy cream in the counter refrigeration unit at 57F. Observed heavy cream is stored on top of ice and is not fully immersed into the unit. Per employees, heavy cream was transferred to the cooler less than 45 minutes prior. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [SA] More ice was added into the unit to facilitate rapid cooling. 2) Measured banana pudding in the preparation unit inserts at 48F. Per employees, banana pudding was transferred from under counter refrigeration to the top insert less than 30 minutes prior. [SA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [CA] Banana pudding container was placed further inside the refrigeration unit to facilitate rapid cooling.

Observed working utensils are stored in standing, contaminated 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.

Facility prepares ice cream on-site and lacks an active dairy license. [CA] Retail facilities that manufacture dairy products shall obtain the required dairy license from the California Department of Food and Agriculture.

1) Measured the quaternary ammonia sanitizer concentration at the 3-compartment sink at 0 ppm. The sanitizer dispenser appears to be in disrepair. No active warewashing at the time of inspection. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist instructed employee on how to set up the 3-compartment sink with a chlorine sanitizing solution. The sanitizer solution remeasured at 100 ppm chlorine. 2) Observed accumulation of pink mold-like substance on the interior panel of the ice machine. [CA] Routinely clean and sanitize ice machine. Food contact surfaces shall be maintained in clean condition.

Observed the use of new, unapproved equipment in the facility including the gelato display case, ice cream machine, and induction cookers. [CA] Submit plans to this department for the installation of new equipment by 12/2/2025. All food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Observed multiple refrigeration units are missing thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Red and black mold-like substance observed on the inside panels of the ice machine and is in direct contact with the consumable ice. [CA] Clean and sanitize the inside of the ice machine. The consumable ice shall not be adulterated by being in contact with mold and unclean surfaces. [COS] Employee discarded the ice and began to clean and sanitize the inside of the ice machine.

Lack of food handler cards for employees. [CA] All employees that handles or serves food shall have a valid food handler card available within 30 days from their date of hire.

Boxes of food items are stored on the floor under the prep table located by the ice machine. [CA] Food shall be stored a minimum of 6 inches off the floor to allow adequate space for ease of frequent cleaning.

Wiping towels are used, reused, and stored on the prep 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).

Potentially hazardous foods held on the prep table was measured at improper holding temperatures. Heavy whipped cream (63F), yogurt (54F), and half and half (52F). [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the items into the reach-in cooler.