Hajime

Inspector notes: Observed the food service permit was expired and not current for the establishment. CA advised PIC to obtain and display the must current permit.

Inspector notes: Observed employee drinks in the Prep area of the kitchen. (CA) Advised the PIC that employee drinks are only approved in designated areas. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Inspector notes: Observed food stored in the RIC without a covering. (CA) Advised the PIC that food stored in the RIC must be covered. storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Inspector notes: Observed the ceiling and walls in the kitchen needed cleaning. (CA) Advised the PIC to clean more frequently. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Inspector notes: Observed no soap at the bar hand sink. COS- soap was provided. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Inspector notes: Observed debris on gaskets in the coolers, on the shelving racks in the cooler, on the shelving in the dry storage, observed dust buildup on the vent hood in the main kitchen. Observed rust/ black buildup on the vent cover in the dish area. CA- all nonfood contact surfaces shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed boxes of chicken stored directly on the floor in the WIF. COS- items were moved off the ground. 511-6-1.04(4)(q) - Food Storage (C) (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.

Inspector notes: Observed an employee preparing food with bracelets on his wrist. COS- bracelets were removed. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Inspector notes: Observed chipped blades of knives being stored clean and in use at the prep top cooler in the main kitchen. Multiuse food-contact surfaces shall be: (i) Smooth; Pf (ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (iii) Free of sharp internal angles, corners, and crevices; Pf (iv) Finished to have smooth welds and joints; Pf PIC discarded knives.

Inspector notes: Observed no soap at the bar handsink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf PIC provided soap.

Inspector notes: Observed no paper towels at the bar handsink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf PIC provided paper towels.

Inspector notes: Observed a used measuring cup in a prep area handsink. A handwashing facility may not be used for purposes other than handwashing. Pf PIC removed the measuring cup.

Inspector notes: Observed sticker residue on dishes stored as clean and in use. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC removed sticker residue and had clean dishes rewashed.

Inspector notes: Observed mold on the baffle of the bulk ice machine. Observed mold buildup on the bar soda gun. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iv) 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. PIC cleaned the bulk...

Inspector notes: Observed cardboard boxes of single service items and liquor being stored on the floor in dry storage and the bar. 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. PIC moved the boxes.

Inspector notes: Observed the rice scoop being stored in 69F water. 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...