MINATO JAPANESE RESTAURANT

In-use utensils: properly stored — Inspector Note: 1. Observed spatula stored between two surfaces on fryer in main kitchen. 2. Observed small plate used as portioning utensil stored directly in tempura in sushi bar area. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Spatula was moved to countertop, plate was removed from tempura and replaced with a spoon.

Nonfood-contact surfaces clean — Inspector Note: Observed grease buildup on front of fryer, wall behind fryer and oven, and front of oven. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee drinking from reusable cup without straw or lid in food prep area of main kitchen near fryer and oven. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: Employee moved to employee area.

Toxic substances properly identified, stored, used — Inspector Note: Observed 5 working spray bottles(purple, bluex2, redx2) in main kitchen not labeled. C/A-Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS- Bottles labeled red- sanitizer, purple- fabuloso, blue- windex