HANA TOKYO

Violations (8)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; Facility does not have written documentation of an Employee Health Policy informing all food employees of their responsibility to notify the person in charge (PIC) of symptoms related to diseases transmissible through food.

  Employee Health

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Throughout kitchen During course of inspection, observed several instances where a hand sink was used for other purposes other than handwashing. Observed a sanitizer bucket stored in the basin of on handsink in the server area. Observed an electric fan stored on the handsink basin in the prep room. Observed a scraping food utensil stored in the basin of the handsink on the cook line. Observed an employee filling a food prep bowl using a handsink; when asked, employee stated they were using the water to make rice.

  Preventing Contamination by Hands

• 22502acc-0a71-4ce9-9fa2-cdb683f7662aCorrected on site

  Proper cooling time and temperatures

  3-501.14 (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. Walk in cooler (WIC) Upon start of inspection, observed 2 large hotel pans of cooked white rice on a rolling cart that appeared to be recently cooked (visible steam rolling off the food). Later while inside the walk in cooler, observed similar pans with plastic wrap covering them that were warm to the exterior. Measured with a probe thermometer below 135F but above 70F. When asked about status of the items, PIC stated they were cooling off and the employees mistakenly placed them in the walk in cooler instead of following the usual process. PIC stated they are supposed to let the pans sit out on the car to steam off for about an hour, occasionally stirring. Once the pans were pulled back out of the walk in cooler, observed them to still be covered in plastic wrap. Towards the end of the inspection, when asked more about the process, PIC stated the plastic wrap was not supposed to be covering the pans but instead they should be covered with metal lids. Throughout these observations, no employee was observed actively monitoring or stirring the rice. Given the time/temperature observations and conversations with PIC, determined the cooling rice failed to reach 70F from 135F within 2 hours.

  Time Temperature Control for Safety Food (TCS Food)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Walk in cooler Per item #20, observed cooked white rice items to fail the cooling time/temperature parameters (135-70F within 2 hours). Pans of rice were observed covered and not stirred frequently or monitored.

  Food Temperature Control

• b5ebe9ed-ed71-4776-90fb-d8aa2cc7bb47Corrected on site

  Approved thawing methods used

  3-501.13 Except as specified in (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (E) 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: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section. Walk in cooler Observed several sealed reduced oxygen packages (ROP) of tuna, bearing a label to remove from package prior to thawing, thawing in the walk in cooler.

  Food Temperature Control

• 97c94d0e-d697-438c-9ad5-a1218d5f6264

  Insects, rodents, and animals not present

  6-501.111 The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (D) Eliminating harborage conditions. Hibachi reach in cooler Observed accumulation of old food debris and residues on the floor beneath and on the wheels of the reach in coolers. While taking photos of this area, observed a live german cockroach crawl behind a bait station. No other live or dead cockroaches were observed. Per PIC, facility is actively treating for cockroaches. After this conversation observed several other floor areas under equipment in need of deep cleaning to assist in pest abatement.

  Prevention of Food Contamination

• b066089f-47ff-442a-b804-595cc8e1de9f

  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Cook line Observed several areas on equipment with accumulation of soils/residues. Notable areas include doors and sides of make units, table/shelves near fryers, and wheels of equipment.

  Utensils, Equipment and Vending

• fd06aa76-8aa5-4af1-b3c0-984b614bef17

  Physical facilities installed, maintained, and clean

  6-101.11 (A) Except as specified in (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. Warewash area Observed floor of the warewash area to be in disrepair; concrete flooring observed to have pitting and exposed subsurface levels, allowing accumulation of water/debris, preventing it from being easily cleanable.

  Physical Facilities