MIYAKO HIBACHI SUSHI & STEAKHOUSE

Food properly labeled; original container — Inspector Note: Observed several sauces and food items (teriyaki sauce, chili sauce, yummy sauce, tempura sauce, tempura batter, crab salad, etc.) removed from original containers or not easily recognizable stored in food containers without common names in prep top coolers and on counter in grill area of main kitchen, in RIC in server alley, in bulk containers in WIC in main kitchen, and in lower coolers along sushi bar of front food service area. C/A: Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: All food items with common name.

Wiping cloths: properly used and stored — Inspector Note: Observed several in-use, wet wiping cloths stored on counter in server alley, on lower compartment of hibachi push carts in main kitchen, and along counters throughout in main kitchen. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.

In-use utensils: properly stored — Inspector Note: 1. Observed utensil handles in contact with several foods items (broccoli and chopped onions) stored inside right prep top cooler in grill area of main kitchen. 2. Observed rice scoops stored in utensil water measuring below 135F in grill area near rice crocks and on shelf near WIC all in main kitchen. 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: All stored correctly.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed many beverage cups wet stacked at drink station in server alley of kitchen. C/A: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: Dished removed and re-washed and sanitized.

In-use utensils: properly stored — Inspector Note: 1. Observed bowls without handles stored in several sauces in WIC and in raw chicken in right prep top cooler all in main kitchen. 2. Observed rice scoop stored in water measuring 82F in main kitchen near WIC. 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: All stored correctly.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dishes wet stacked along dish rack in warewashing area of main kitchen. C/A: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed many boxes of single use containers stored directly on floor storage room near dry storage area in main kitchen. C/A: Single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.

Insects, rodents, and animals not present — Inspector Note: Observed dead and live flies throughout all main kitchen areas of facility. C/A: Clean areas and increase pest management for presence of live flies. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions.

Insects, rodents, and animals not present — Inspector Note: Observed many fly ribbons with dead flies hung directly above in-use grill prep area in main kitchen. C/A: Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Insects, rodents, and animals not present — Inspector Note: Observed opening under exit door in dry storage area of main kitchen allowing potential entry of pests. C/A: Seal/repair area; outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Food separated and protected — Inspector Note: 1. Observed trays of raw beef stored directly on large bulk containers of ready to eat sauces in WIC in main kitchen. 2. Observed 4-containers of raw shell eggs stored above many ready to eat foods and sauces in RIC in main kitchen warewashing area. 3. Observed employee chop raw chicken then raw beef with same utensil on grill in main kitchen. C/A: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (II) Cooked ready-to-eat food; and (III) Fruits and vegetables before they are washed; (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; (iii) Cleaning and sanitizing equipment and utensils; COS: All food arranged properly; separate utensils provided for raw animal proteins.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishes stored for use with accumulated food debris and residue on dish rack in warewashing area of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Dishes washed and sanitized.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed in-use dish machine dispensing chlorine at 0ppm in main kitchen. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall be maintained within 50ppm-100ppm. COS: Dishes moved to 3-compartment sink to be sanitized; facility must not utilize dish machine for sanitation until serviced to supply chlorine at correct concentration.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods cold holding at above 41F throughout facility (*see asterisks*). C/A: All TCS foods cold holding shall be maintained at 41F or below. COS: Per PIC food out of temperature due to prep. Sushi bar items placed on TPHC; all other food placed in rapid cooling equipment and temperatures verified below 41F by end of inspection.

Time as a public health control: procedures and records — Inspector Note: 1. Observed several TCS foods (sliced avocado, sauces, and raw shell eggs on hibachi pushcarts) intended to be held on TPHC not listed on written TPHC procedures/documentation. 2. Observed TCS food items held on TPHC not labeled with 4-hour discard time throughout facility. C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS: Food labeled with discard and TPHC written procedures updated.

Toxic substances properly identified, stored, used — Inspector Note: 1. Observed several bottles of Awesome cleaner and dawn dish soap stored above large bulk bags of sugar on shelving in dry storage area in main kitchen. 2. Observed several bulk buckets of soy sauce stored directly in the middle of buckets of sanitizer, detergent, and rinse aid in dry storage area in main kitchen. No spacing providing, all buckets touching. C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: Chemicals stored correctly.

Toxic substances properly identified, stored, used — Inspector Note: Observed several working containers of chemicals stored in unlabeled spray bottles throughout main kitchen. 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: All labeled.