Kyuramen

Approved thawing methods used — Inspector Note: Observed pork being thawed on a counter with a fan laying inside of the container and on top of the food. Observed beef being thawed on the drainboard of the 3 comp sink. COS: Employee placed beef in the WIC and threw the pork in the trash. c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Thermometers provided and accurate — Inspector Note: Observed no thermometers in several RICs and the WIF, as well as the RIF. CA: Advised PIC that all cold holding units should have thermometers for the accurate measurement of internal temperatures. (l) Temperature Measuring Devices, Ambient Air and Water. 1. Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5ºC in the intended range of use. Pf

Contamination prevented during food preparation, storage, display — Inspector Note: Observed pork and noodles stored on the floor of the WIF. CA: Advised PIC to store all food items a minimum of 6" off the floor. q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Personal cleanliness — Inspector Note: Observed multiple employees preparing food no hair coverings. CA: Advised PIC to obtain hair coverings for the employees. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the most recent inspection report not posted for customers to view. CA: Advised PIC that the most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

In-use utensils: properly stored — Inspector Note: Observed utensils stored in water at 76F, 78F, and 80F. CA: Advised PIC that utensils stored in water need to be at a minimum of 135F. Storage of In-Use Utensils. 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).

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a sink in the front line of the main kitchen and in the dessert prep area labelled and being used for handwashing as well as utensil washing. CA: Advised PIC that handwashing sinks can ONLY be used for handwashing. If it is to be used for utensil washing, the handwashing signs should be removed. (o) Using a Handwashing Sink. 1. 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

Proper cold holding temperatures — Inspector Note: Observed eggs in the WIC at 42F. Observed beef (48F) and tofu (42F) in a RIC in the 2nd line of the main kitchen stored above 41F. Observed breaded chicken (45F), lettuce (51F), pork (48F), and raw chicken (45F) stored above 41F in a pullout reach in cooler on the second line in the main kitchen. Observed tofu (42F) stored in a reach in cooler at the front line of the main kitchen above 41F. Observed pork (57F) and marinated egg (57F) stored in the prep top at the front line of the main kitchen above 41F. CA: Advised PIC that all TCS items should be maintained a 41F or below if being cold held and not cooling. PIC to reformat the cold holding units to allow food to cool that was prepped today by placing them into smaller containers rather than stacking units. (f) 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) 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

Contamination prevented during food preparation, storage, display — Inspector Note: Observed shrimp, chicken, and rice cakes stored on the floor of the WIF. CA: Advised PIC to pick the items up off the floor. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Personal cleanliness — Inspector Note: Observed multiple employees preparing food no hair coverings. CA: Advised PIC to obtain hair coverings for the employees. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

In-use utensils: properly stored — Inspector Note: Observed a knife stored in the crevices of two prep tables. COS PIC removed the knife.

In-use utensils: properly stored — Inspector Note: Observed multiple bowls used as scoops with no handles placed in items in the dry storage area as well as raw TCS foods in the main kitchen RIC such as chicken. COS PIC removed.

In-use utensils: properly stored — Inspector Note: Observed utensils stored in water at 76F. CA: Advised PIC that utensils stored in water need to be at a minimum of 135F. Storage of In-Use Utensils. 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).

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: Observed employee peeling boiled eggs with bare hands. COS: Employee put on gloves and the eggs were discarded. Preventing Contamination from Hands. 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5). 2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P 3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf 4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that: (i) contains a raw animal food and is to be cooked in the food service establishment to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule 511-6-1-.04(5)(a)1 and 2 and DPH Rule 511-6-1-.04(5)(b); P

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a handwashing sink in the main kitchen containing food prep bowls. COS PIC removed bowls and washed them. (o) Using a Handwashing Sink. 1. 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

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed employee using the 3 comp sink in the main kitchen for rinsing their hands. Observed another employee using utensil sink in the desert/drink area for handwashing. CA: Advised PIC and employees to only wash hands in the handwashing sink. Where to Wash. 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. Pf

Food in good condition, safe, and unadulterated — Inspector Note: Observed 3 dented cans of oyster sauce in the dry storage area of the main kitchen. COS PIC to return them for credit. Condition. Food shall be safe, unadulterated, and honestly presented. P

Contamination prevented during food preparation, storage, display — Inspector Note: Observed onions and container of broth stored on the floor of the WIC. Observed beef containers stored on the floor of the WIF. CA: Advised PIC to place all food items at a minimum of 6in above the ground.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed several employees using reusable water bottles in food preparation areas, including filling water bottle with ice for customers. CA: Advised PIC that employees should only use single-use cups with a lid and straw.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed handwashing sinks used for food prep - raw chicken stored on handwashing sink- and food contact item storage. CA: Advised PIC that Handwashing sinks can only be used for handwashing and not food prep.

Food separated and protected — Inspector Note: Observed chicken, delivered raw and not in original container, stored over bao buns. Observed chicken, delivered raw and not in original container stored over raw beef. CA: Advised PIC to ensure that foods are stored in the appropriate order to prevent cross contamination.

Food stored covered — Inspector Note: Observed multiple containers of food in the main kitchen, chicken, pork, ramen sauces, etc. stored in a manner that will not prevent them from overhead contamination. CA: Advised PIC to store the food with wrappings or covers to ensure no overhead contamination.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice maker with black build up inside the machine in the front food service. CA: Advised PIC to clean ice maker before serving more ice out of it and schedule more frequent cleanings.