NIPPON CURRY

The sides of cooking equipment had an accumulation of grease and food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Potato starch in a cambro container was not labeled. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

The only handwash station in the facility was obstructed. The rim of the handwash basin had an accumulation of filth when obstructions were removed. [CA] Ensure the handwash station is accessible at all times and stocked with soap and paper towels. [COS] Staff removed the obstructions.

The handwash station hot water handle does not work. Food hall management came in to secure it but the handle went loose again during the inspection. [CA] Repair plumbing fixture and maintain in clean and good repair.

Hot water at the three compartment sink and prep sink measured at a maximum of 115F. [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.

1. Chicken katsu were found in the fryer basket and measured between 120-125F. Per cook it was cooked about 20 minutes prior. Per cook they cook an extra piece of chicken for each order and discard it after 30 minutes. No time marking or time tracking methods were employed. 2. Written procedures were not available. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Cook showed that the previous order was done 25 minutes prior and discarded the chicken after 30 minutes came around. TPHC process appear to have been updated. TPHC form provided to update procedures.

Two large metal pots of curry with lids on were measured between 90-100F. Per staff they cooled the pots yesterday. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Items were VC&D. See VC&D report.

1. Raw fish was found stored in contact with fresh produce in the drawer cooler. 2. Raw shelled eggs were found stored above ready to eat foods in the walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Staff were observed skipping the sanitizing step of warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] EH inspector educated staff on proper warewashing procedure, helped set up a chlorine solution, and instructed staff to sanitize dishes. Warewash procedure sticker handout was provided.

A wet cloth towel was observed stored on the prep surface near the cutting board. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Rice serving utensil was found stored in a container of water measruing 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.

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

1. At the three compartment sink staff were observed skipping the sanitizing step of ware washing. Note: Facility is using the third compartment of the sink to cool a pot of curry. [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. [SA] Facility will cease washing dishes until the curry is finished cooling. The dishes will then be rewashed and sanitized.

In the kitchen area, near the rice cookers, rice spatulas were found stored in water measuring at 77°F. [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 or 41°F or below, 4) at room temperature if washed within 4 hours of initial use.

In the kitchen area, at the prep sink and three compartment sink, two pots of curry were found cooling with their lids on. Note: Facility is using the third compartment of the three compartment sink to cool a large pot of curry. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Provide a SOP for the process of cooling the curry using the three compartment sink and prep sink.

Facility is using TPHC for their fried chicken. Per PIC, they double fry their chicken. The first fry is done in batches and then are refried for service. Facility is using their hours of operations as time markers. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). Provided TPHC guidelines via email.

1. In the kitchen area, near the rice cookers, there is a non ANSI soup warmer brand Zojirushi - TH-CU160. 2. In the kitchen area, on the shelf, there is a non ANSI microwave. [CA] New and/or replacement 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). Replace items with ANSI certified equivalents or provide spec sheets that confirm the equipment conform to ANSI standards.

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