AMAZING KATSU

At the handwash station, observed a lack of paper towels in the paper towel dispenser. A roll of paper towels was available in the area. [CA] Ensure handwash stations are stocked with paper towels in a dispenser to allow for proper handwashing. [COS] Paper towel dispenser was restocked.

Observed the use of approved materials including foil to cover walls, duct tape to seal edges between tables, and left on plastic from manufacturing on refrigeration. [CA] Ensure only approved materials and equipment are used within the facility. Use materials that are approved, smooth, durable, and easily cleanable.

In the kitchen, measured a container of pooled eggs on the counter at 60F, and tartar sauce in the 3 door prep unit between 47F and 49F. Per operator, pooled eggs stored for about 3 hours, and tartar sauce stored for about 2 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved container of pooled eggs to nearby refrigeration and placed tartar sauce in the undercounter refrigeration of the 3 door prep unit to facilitate proper holding temperatures.

Found wet wiping cloths on prep table [CA] Keep wet wiping cloths inside sanitizer solution or discard.

Test strips not available [CA] - Provide test strips to check sanitizer

1. Found wet mop leaning against wall near dry food storage shelf [CA] - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. 2. Found personal foods stored on shelf above facility items. Found medication/vitamins and hair gel on cart used for food deliveries. [CA] - Provide a designated storage area for personal items.

Observed employees enter kitchen, one handled the ladle for miso soup without first washing hands. When hands were washed, employee used cloth towel to dry hands. [CA] - Properly wash hands with soap, warm water and dry using single use paper towels prior to handling food or utensils. [COS] - Hands rewashed