EA TERIYAKI

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed improper cooling methods for items cooling in the walk-in cooler (lo mein stored completely covered by lid, chicken tightly wrapped in cling wrap (EHS observed condensation) and cooked chicken tightly covered in cling wrap). C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: lid removed, and cling wrap removed to allow for heat transfer

Management knowledge, responsibilities, reporting — Inspector Note: Observed no verifiable manner in which food employees are informed of their responsibility to report to the Person in charger (PIC) as it relates to foodborne illness. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food COS: EHS provided additional paper copies of employee health policy in english, spanish, and chinese. Employees reviewed and signed health policy during inspection

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed food employee dump sanitizer bucket in the front food service hand sink, then employee placed sanitizer bucket in sink and used the hand sink to fill the bucket with water. Observed food employee rinsing plastic cup in the front food servic3e hand sink. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: bucket removed, discussed that hand sinks may only be used for hand washing, plastic cup sent to ware washing area to be washed

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a sanitizer bucket being stored in the hand sink located in the front food service area. Observed several buckets of soy sauce blocking access to the hand sink located in the main kitchen area. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf COS: sanitizer bucket removed, and soy sauce buckets moved. Discussed that hand sinks shall only be used for hand washing and accessible at all times

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed food employee wash hands at the 3-compartment sink. C/A: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: EHS informed food employee hand washing shall only occur at designated hand sinks; food employee washed hands at hand sink in main kitchen.

Food stored covered — Inspector Note: Observed a container of lo mein, two containers of cabbage, and one container of cooked beef stored uncovered in the reach-in cooler located in the main kitchen. Observed 6 containers of fried chicken stored uncovered in the walk-in cooler. C/A: unless cooling and protected from contamination food shall be stored covered. COS: food covered with lids or plastic wrap

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed heavy black and pink build up on the interior chute of the bulk ice machine located in the main kitchen area. C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: ice machine turned off and ice discarded during inspection, ice machine cleaned to sight and touch

Proper cooking time and temperatures — Inspector Note: Observed undercooked chicken stored in the same container as fully cooked chicken in the walk in cooler located in the main kitchen. C/A: Prepared and stored according to written procedures that: (i) Have obtained prior approval from the Health Authority; Pf (ii) Are maintained in the food service establishment and are available to the Health Authority upon request; Pf (iii) Describe how the requirements specified in paragraphs 1 through 5 of this subsection are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Pf (iv) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in paragraph 4 of this subsection prior to being offered for sale or service; Pf and (v) Describe how the foods, after initial heating but prior to cooking as specified in paragraph 4 of this subsection, are to be separated from ready-to-eat foods as specified in subsection (4)(c)1 of this Rule. Pf COS: chicken discarded

Proper hot holding temperatures — Inspector Note: Observed lemon chicken (125F), pork eggrolls (120F), and spring rolls (131F) held below 135 in the steam table located in the front food service area. C/A: hot time/temperature control for safety food shall be maintained at 135°F or above COS: items discarded