Matsuri Izakaya

Inspector notes: Observed raw tuna and salmon stored above cooked eel on plates in prep table on cook line. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed stacked and covered containers of peeled hardboiled eggs at 56-60'F in walk-in cooler. Per PIC, items were prepared less than 6 hours prior to inspection. All TCS foods cooling were uncovered and unstacked to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed thawed tuna labeled "keep frozen" in reduced oxygen packaging in prep table on cook line. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection

Inspector notes: Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection

Inspector notes: Observed multiple wet wiping clothes on prep tables throughout the establishment at time of inspection. Discussed with PIC about proper storage location for wet wiping cloths when not in use. PIC moved all wet wiping cloths to proper storage location at time of inspection. Repeat violation: 2nd consecutive

Inspector notes: Observed employee prepped hard boiled eggs drop an egg on the ground, pick the egg off the floor, place it into the 3-compartment sink and continue to prep eggs without changing gloves and washing hands. Reviewed with the employee to change gloves and wash hands prior to finishing task and employee continued to prep hard boiled eggs at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Repeat violation (3rd Consecutive)

Inspector notes: Observed packaged cooked pork in hot holding well with an internal temperature of 128 to 130*F at time of inspection. Per cook, cooked pork was put in well from the walk-in more than 3 hours prior to inspection. Pork was voluntarily discarded at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Discussed proper reheating for hot holding with cook and person in charge (PIC)

Inspector notes: Observed water station located next to soda machine with a rusted metal coiled water line sitting in a bucket of water in a cooler at time of inspection. Discussed with PIC about swapping metal water line with pex at time of inspection. All plumbing must be maintained in good repair at all times. PIC discontinued use of water dispenser at time of inspection

Inspector notes: Observed raw chicken reduce oxygen packaged (ROP'd) without any air in the package in the freezer with dates ranging from 8/30 to 10/1 at time of inspection. Observed raw fish heads, octopus, and scallops ROP'd in the freezer with prepped dates of 9/12 to 10/1 at time of inspection. ROP'd fish was embargoed at time of inspection. Employees removed raw chicken from ROP at time of inspection. Discussed with PIC about ROP-ing and holding food longer than 48 hours is a specialized process and requires a variance. Establishment does not have an approved variance for this process. Reviewed with PIC about restriction from ROP-ing any fish products at time of inspection. PIC will discontinue the process for reduced oxygen packaging longer than 48 hours until variance is approved. Provided variance application link to PIC at time of inspection

Inspector notes: Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection

Inspector notes: Observed multiple wet wiping clothes on prep tables throughout the establishment at time of inspection. Discussed with PIC about proper storage location for wet wiping cloths when not in use. PIC moved all wet wiping cloths to proper storage location at time of inspection. Repeat violation: 2nd consecutive