Wasabi Japanese Restaurant

Inspector notes: Person in charge not performing duties; not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. EHS educated PIC on proper cooling methods.

Inspector notes: Observed there to be a wiping cloth in the hand sink located in the main kitchen and also observed there to be ice dumped into the hand sink located in the server station. A handwashing facility may not be used for purposes other than handwashing. PIC removed the rag and ice, during the inspection. PIC verbally informed employees to not use the hand sink for any other purpose than handwashing.

Inspector notes: Observed the food service establishment to not have any chemical available in case of a fecal or vomit accident. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS provided PIC with reference pictures of germicidal bleach with 5.25% sodium hypochlorite and higher.

Inspector notes: Observed improper vertical separation of raw chicken and raw eggs (in the reach-in cooler and both prep-top coolers). Also observed improper horizontal separation in the walk-in cooler, a bucket of sauce being stored next to raw beef, cooked chicken and shrimp (cooling) next to raw shrimp and scallops, and washed onions being stored under unwashed produce. Raw animal foods should be stored in a manner that prevents cross contamination between other raw animal foods and ready-to-eat foods. All unwashed produce should be stored underneath washed produce. COS: PIC rearranged all food items, mentioned above, to ensure that cross-contamination would not occur.

Inspector notes: Observed several food items in the walk-in cooler observed to be cooling while tightly covered. 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: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 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 p...