TARO SAN JAPANESE NOODLE BAR

Observed 5 live adult cockroaches and more than 12+ dead cockroaches in the back kitchen. Observed 2 cockroach egg casings. Observed several small flies/gnats concentrated in the walk way area where personal belongings are hung and where mop sink is. The following areas where cockroaches were found: BACK PREP KITCHEN/WARE WASH AREA: - Below upright 3 door refrigerator, on open metal bracket on base of unit. 2 live adults and more than 12 dead juvenile and adult cockroaches were found in this area. - along walls on the floor and behind shelving and refrigeration units (upright and small prep units) - 3 dead cockroaches along electrical conduit next to rice cooker between 1 door unit and shelving - on floor between 1 door unit and shelving - below wire shelving at entrance to back kitchen FRONT KITCHEN PREP/NOODLE PREP STATION: -2 dead juvenile cockroaches below prep sink on floor. Facility shall CEASE & DESIST all food operations. Facility is closed due to cockroach infestation. [CA] Food facility shall be kept free of vermin. Remove all dead cockroaches and clean/sanitize all affected areas. Clean equipment (sides of refrigerators, cooking equipment, shelving etc.). Provide pest treatment of flies. Recommend to obtain the roach traps (white tents) to monitor activity. Locate at least 10-12 along the wall on floor and below equipment (3 door refrigerator). To re-open facility, obtain written approval by this Department. Provided vermin check list for re- opening. Email checklist and current previous pest control reports.

Observed crates used as containers to hold onions etc. [CA] Replace with commercial bins with lids so it is easily cleanable.

Observed opening on ceiling where the water heater is located. Opening where pipe exits into wall by dish washer. Cracked broken tiles in corner near noodle prep station. [CA] Seal all openings and replace cracked tiles to prevent entrance/harborage of vermin.

Measured 6 large slabs of pork belly stacked and in one covered container, measuring between 62-64F that was prepared yesterday. [CA] Rapidly cooled food from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Recommend to slice the slabs of pork to cool down quickly on baking sheets prior to placing in refrigerator. Food may be covered once it reaches 41F. [COS]Pork belly was discarded in trash. See VC&D form.

Expired food safety manager's certificate noted on file. [CA] At least one person at this location must be food safety certified. Renew immediately.

Measured takoyaki, whole tuna, roe between 50-53F at sushi prep unit. [CA] Maintain potentially hazardous food 41F and below. [COS] Relocate all animal proteins (seafood, chicken etc) in other reach in unit.

Observed leaking faucet at hand sink next to noodle prep station and at 3 compartment sink. [CA] Repair the leak.

Lack of quaternary ammonium test strips. [CA] Provide test strips and test at 200 ppm daily.

Measured quat ammonium at sanitizer dispenser at 0 ppm. The sanitizer bottle found almost empty. [CA] Maintain sanitizer at sink at 200 ppm. [COS] Sanitizer was replaced with a new bottle.

Sushi prep unit noted with ambient temperature of 50-53F. [CA] Repair/service unit to ensure potentially hazardous food is held 41F and below at all times.