MATCHA CAFE MAIKO

In-use utensils: properly stored — Inspector Note: Observed a utensil with no handle stored directly with dry rice. CA: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;

In-use utensils: properly stored — Inspector Note: Observed handles of scoops directly touching non-TCS foods (agar and sugar) in containers. COS: Person in charge re-oriented scoops to have handle above non-TCS foods. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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;

In-use utensils: properly stored — Inspector Note: Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. COS: Person in charge voluntarily discarded water. CA:During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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).

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed equipment in poor repair. Observed food employee use lighter to turn on gas flame at the gas range. CA: Advised to repair gas stove. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Physical facilities installed, maintained, and clean — Inspector Note: Observed heavily soiled wall by the hand sink and gas stove in the main kitchen.CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Proper hot holding temperatures — Inspector Note: Observed cooked sticky white rice tempt at 118F in the pot warmer located in the main kitchen. Breaker switch was off. Observed cooked, sticky white rice in mini warmer(disconected from outlet) in the front food service area tempt at 111F. COS: Person in charge re-heated rice using a stove and microwave to 165F. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P