ROUTINE INSPECTION
Notes: - This is the first routine inspection after plan check final. - Obtain a Food Safety Certificate within 60 days. - Obtain Food handler cards for staff within 30 days. - Facility is receiving processed and packaged Potentially Hazardous Foods (Musubi, Onigiri, Sandwiches, Rice Bowls) from their location in Fremont. Contact the California Department of Public Health - Food and Drug Branch for requirements on obtaining a Processed Food Registration.
9 reported violations
- K29: Toxic substances properly identified, stored, used
Quaternary Ammonia Sanitizer at the sanitizer bucket measured above 400 ppm. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium.
- K47: Signs posted; last inspection report available
The restroom handwash stations lacked handwash reminder signs. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
The hot water dispenser for the bowl noodles is non-ANSI accredited. [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).
- K23: No rodents, insects, birds, or animals
Flies are present in the storage area of the facility. [CA] Keep the facility free of animals, pests, and vermin.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
The back doors were kept open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
The faucet for the left restroom is loose. [CA] Repair plumbing fixture and maintain in clean and good repair.
- K07: Proper hot and cold holding temperaturesCritical
Facility was keeping Potentially Hazrouds Foods out of temperature control on the salesfloor at 1:00 pm. Shelves of onigri, musubi, rice bowls, and sandwiches were found out of temperature. Per PIC, they were from their Fremont location. PIC called the Fremont location and was informed the food was made at 7:30 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were discarded. See VC&D report. Discussed with PIC about potentially having items brought cold and placing them on the shelves under time control.
- K06: Adequate handwash facilities supplied, accessible
Restrooms lacked soap in the permanently installed soap dispensers. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [SA] Pump bottles of soap were available in each restroom.
- K32: Food properly labeled and honestly presented
Items prepackaged in the facility lack required information on the labeling (cherries, salmon, etc). [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.