Omatase Japanese Kitchen

Inspector's notes

There were no paper towels or approved hand drying provision at the hand sink behind the front counter. Person in charge (PIC) re-stocked the paper towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two spray bottles and one condiment bottle with cleaner in it that did not have a label. Person in charge (PIC) stated that the labels came off. PIC used a marker and wrote a label on the bottle at time of inspection. All cleaners and chemical need to be easily identifiable to reduce risk of chemical contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle with cleaner in it that did not have a label. Person in charge (PIC) wrote the name on the bottle at time of inspection. All cleaners need a label to reduce risk of chemical contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frozen fish thawing in cold-holding unit while still sealed in ROP packaging. Discussed proper thawing and risk with person in charge (PIC). PIC removed the fish from ROP and place back in unit to finish thawing at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

The hose at the mop sink extends below the basin/rim line. Discussed cutting the hose shorter or using a quick-release adapter. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shelled eggs stored above RTE salad and bulk containers of raw vegetables and RTE sauces. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee actively warewashing using soap and rinsing the cleaned containers without a sanitize step. Food-contact surfaces were properly sanitized at time of inspection. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds (50-100ppm chlorine concentration* Corrective Action: Corrected at time of inspection.

Inspector's notes

No date marks observed on TCS foods in the establishment including potato salad, cooked rice, and cooked curry. PIC PIC, the foods were prepared on 11/2. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple unlabeled chemicals stored in squeeze bottles bearing food labels. Per PIC, the chemicals were soap and concentrated bleach that is used to dose the chlorine sanitizer in the 3 comp sink. PIC added labels to all chemical containers. Working containers must be clearly labeled with the common name of the chemical. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food labeled observed on multiple squeeze bottles used for sauces. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed foil used to line shelving and the wall behind the cookline. No food debris buildup observed at the time of inspection. PIC removed the newspaper at the time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Advised leaving the metal surfaces bare since they are already easily cleanable. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a flexible drain line at the ice machine. Provide a rigid drain line with a 1" minimum air gap above the floor sink flood rim for the ice machine drain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed staff during the dishwashing, in 3 compartment manual sequence. noted staff washing and rinsing food pans with water. no sanitizer being utilized in the final basin. described the manual warewashing process to manager and employees as to set the wash, rinse and sanitizer final basin. manager prepared chlorine at 50 ppm . manager also coached on -site dishwashing staff on proper manual warewashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the front service area, a pan of beef curry, left out on the counter , temperature was checked. 59 deg f . per manager food pan left out to be used for the front service. please keep tcs food at 41 deg f or cooler. use of ice bath or on site refrigerators reviewed. Manager reheated food pan to 165 deg f for steam table. please monitor temperatures. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

observed some powder plastic containers filled in the back dry storage shelves. no identification. discussed with manager regarding the proper food /ingredient labeling. manager identified powders as salt , sugar. labeled by manager at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

some of the wet wiping cloth left on the counters and food prep. surfaces. Also checked the sanitizer solution buckets. Noted at 0 ppm. discussed with manager. manager prepared quat ammonia at 200 ppm. wet towels were removed and placed in sanitizer solution. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed some dust build up at the grill station, hood filters. frequency of cleaning the filters reviewed. per manager scheduled for cleaning this week. Corrective Action: Correct prior to next routine inspection.