MULAN JAPANESE KITCHEN

Violations (11)

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no written procedure for responding to vomiting and diarrhea events. Establishment did not have a written cleanup, procedure available for employees to follow in the event of vomiting or diarrhea incident.Corrective Actions: Person in charge was instructed to develop and maintain rent procedure for responding to vomiting and diarrhea events. Procedure must include proper cleanup, disinfection disposal of contaminated material and employee protection measures to help prevent the spread of foodborne illnesses.

• 8

  Hands clean and properly washed

  Observed employees performing multiple tasks with out wash there hands.Corrective Actions: Ensure employees are washing there hands after changing task with soap and water for at least 20 seconds.

• 9

  No bare hand contact with RTE food or a pre-approved alternate procedure properly allowed

  Observed employee handling raw meat, and then bare hand, contacting cabbage during food preparation. Bare hand, contact with ready to eat food was observed creating a potential risk for cross-contamination.Corrective Actions: The employee was instructed to discard bare hand, contact with ready to eat food and to substitute utensils, such as gloves or deli, tissue tongs or spatulas. The person in charge was reminded to ensure employees washed their hands and change gloves as necessary.

• 10

  Adequate hand washing facilities supplied and accessible

  Observe no soap at the hand sink near the main entrance by the sushi bar.Corrective Actions: The manager on charge was able to supply the hand sink with soap for proper handwashing procedures.

• 12

  Food received at proper temperature

  Observe no temperature logs for received food items at the time of inspection. The establishment was unable to provide documentation verifying that food temperatures were monitored upon receipt from suppliers. Failure to verify receiving temperatures may result in a acceptance of unsafe food product.Corrective Actions: The person in charge was instructed to implement and maintain receiving temperature logs for all applicable TCS food items. Food temperature shall be verified and documented at the time of delivery to ensure products are received at safe temperatures.

• 15

  Food separated and protected

  Observed raw meat, being prepared directly above uncovered flour on the food preparation table. This practice creates a risk of cross-contamination as raw meat juices made drip or splash onto the flower.Corrective Actions: The person in charge was instructed to properly separate raw animal product from ready to eat and exposed food items during storage and preparation. Person in charge voluntarily discarded flour at the time of inspection.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed cutting board at the sushi bar with deep grooves and scoring, which can harbor bacteria and prevent effective cleaning and sanitation.Corrective Actions: Ensure cutting boards are of a smooth and easily cleanable surface to properly disinfect and sanitize cutting board.

• 20

  Proper cooling time and temperatures

  Observed cooked egg rolls, be cooled with no documentation of when the cooling process started.Corrective Actions: Ensure to document when the egg rolls hit 135°F which begins the coin process to 70°F within two hours and from 70°F to 41°F within four hours for a total of six hours cooling.

• 22

  Proper cold holding temperatures

  Observed Tuna at 48°F in the sushi bar refrigeration unit, exceeding the required cold holding temperature of 41°F or below. Failure to maintain proper cold, holding temperature in may allow for the growth of harmful bacteria.Corrective Actions: The person in charge was informed of the temperature violation and was instructed to immediately take corrective action to rapidly cool the tuna to 41°F or below or to voluntarily discard the product of time and temperature parameters could not be verified.

• 23

  Proper date marking and disposition

  Observed various food items throughout the kitchen, lacking required date labeling. TCS food held more than 24 hours. We're not properly labeled with preparation or discard dates. Failure to properly date mark foods may result in use of expired products and increased the risk of foodborne illness.Corrective Actions: The person in charge was instructed to ensure all refrigerated ready to eat foods held for more than 24 hours are clearly date marked. Food items shall be marked with the preparation date or discard day and discard it within seven days when maintained at 41°F or below.

• 45

  Single-use/single-serve articles; properly stored, used

  Observed to go boxes with a food contact surface facing up. Improper storage of food contact services may result in contamination from dust, splash or employee contact.Corrective Actions: The person in charge was instructed to store all single service articles and to go containers and inverted or otherwise protect to prevent contamination of food contact services. Containers were repositioned during the inspection and employees were reminded to proper storage practices for single service items.