TANPOPO JAPANESE KITCHEN

Violations (12)

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(b) NO FOOD MANAGER CERT OBTAINED. SHALL OBTAIN CERT AND KEEP COPY ON SITE.

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) OBSERVED ITEMS IN HAND WASHING SINK. OBSERVED HAND WASHING SINK WITH NO SOAP OR PAPER TOWELS. SHALL REMOVE ITEMS AND ENSURE SINK IS FOR HAND WASHING ONLY. SHALL ENSURE HAND SINK IS FULLY STOCKED AT ALL TIMES

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) SHALL CLEAN GASKETS OF REACH IN COOLER

• 21

  Proper Hot Holding Temperatures

  3-501.16(A)(1) OBSERVED RICE IN RICE COOKER TEMPING 81 DEGREES. SHALL ENSURE FOODS REACH AT LEAST 135 DEGREES IF WANTING TO KEEP HOT. SHAL DISCARD AFTER 4 HOURS

• 28

  Toxic substances properly identified, stored, used

  7-201.11 OBSERVED DETERGENT STORED NEXT TO RICE. SHALL STORE CLEANING CHEMICALS AWAY OR BELOW FOOD AND/OR FOOD CONTACT ITEMS

• 37

  Food properly labeled; original container

  3-302.12 SHALL LABEL ALL LARGE FOOD STORAGE CONTAINERS

• 39

  Contamination prevented during food preparation, storage and display

  3-305.11(A) OBSERVED FOODS STORED ON THE FLOOR. SHALL ELEVATE OFF THE GROUND AT LEAST 6 IN

• 41

  Wiping cloths; properly used and stored

  3-304.14(B) SHALL STORE ALL WET WIPING CLOTHES IN SANITIZER BUCKET IN BETWEEN USE

• 43

  In-use utensils; properly stored

  3-304.12 OBSERVED CUPS USED AS FOOD SCOOPS. SHALL REPLACE WITH SCOOP WITH HANDLE AND STORE WITH HANDLE ABOVE THE FOOD

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 OBSERVED NO TEST STRIPS. SHALL OBTAIN.

• 49

  Non-food-contact surfaces clean

  4-602.13 OBSERVED HEAVY DIRT AND BUILD UP AND GREASE NEXT TO AND BEHIND STOVE AREA. SHALL CLEAN REGULARLY

• 55

  Physical facilities installed, maintained, and clean

  6-501.114 SHALL REMOVE EXCESS ITEMS UNNECESSARY TO RESTAURANT SERVICE