YAKITORI JINBEI

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the employee using the vegetable sink to dump food, rinse plates and had a plastic container with strainer and utensils resting inside the sink. She was actively using the sink to rinse plates when EHS was on the premises C/A Vegetable sink should not be used for any other purpose other than washing vegetables. COS Employee removed everything from the sink

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed the warewashing machine not dispensing enough sanitizer, when tested the sanitizer was at 10 ppm C/A Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. COS Manager stated the servicing company wrote on the invoice the concentration of sanitizer was at 10 ppm two months ago. The servicing company was called to service the equipment. Facility has 10 days to correct the violation and submot the invoice to EHS

Proper cold holding temperatures — Inspector Note: Observed raw eggs stored at the top of prep-top unit that were above 41*F Observed beaten egg that was at the counter area that was holding above 41*F Observed smoked eel that was stored at the display unit that was holding above 41*F. Observed pork belly in the RIC in the kitchen area that was prepped om 9/11 with a temperature above 41*F. Observed pork belly that was prepped on 9/8 with a temperature above 41*F. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) COS Eggs and pork belly was discarded, the eel was cooled to 42*F