TAKI JAPANESE STEAK HOUSE

Food properly labeled; original container — Inspector Note: Observed two working containers of sesame in the sushi area without label with common name. CA: (d) Food Storage Containers, 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: Food service employee labeled the two working containers of sesame.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed a box filled with clean drinking glass stored directly on the floor in the drink station. CA: (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and 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. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule. Advised PIC clean equipment, Utensils, Linens, and Single-Service and Single-Use Articles shall be kept 6 in off of floor and in a clean dry place.

Hands clean and properly washed — Inspector Note: Observed food service employee handle dirty towels and proceed to handle food. A hibachi chef washed dishes without washing his hand after and wiped his hands on his shirt. CA: (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. COS: Food service employee removed the soil gloves and washed his hands and placed clean gloves on. The chef washed his hands.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice machine unclean to sight and touch. Observed crock pots unclean to sight and touch. Soda nozzles have black organic residue inside. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper cold holding temperatures — Inspector Note: Observed prepped salads stored in a plastic bowl inside the reach-in cooler above 41°F (see temperature log). Observed raw beef stored in a metal container inside the prep-top cooler above 41°F. Observed cooked rice inside the reach-in cooler at 46°F with no date mark present. COS: moved salads to walk in cooler and moved beef to reach in freezer. rice was voluntarily discarded. CA: 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) or below or 135°F (57°C) or above.