Yakitori Jinbei

"Observed raw eggs stored at the top of prep-top unit that were above 41*F Observed beaten egg that was at the counter area that was holding above 41*F Observed smoked eel that was stored at the display unit that was holding above 41*F. Observed pork belly in the RIC in the kitchen area that was prepped om 9/11 with a temperature above 41*F. Observed pork belly that was prepped on 9/8 with a temperature above 41*F. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) COS Eggs and pork belly was discarded, the eel was cooled to 42*F | Observed the employee using the vegetable sink to dump food, rinse plates and had a plastic container with strainer and utensils resting inside the sink. She was actively using the sink to rinse plates when EHS was on the premises C/A Vegetable sink should not be used for any other purpose other than washing vegetables. COS Employee removed everything from the sink"

"OBSERVED EMPLOYEE HANDLE RAW CHICKEN AND WASHED HANDS BY APPLYING SOAP AND IMMEDIATELY RINSING UNDER WATER FOR 5 SECONDS. EMPLOYEE THEN WENT ON TO TOUCH CLEAN EQUIPMENT C/A: Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device COS: EMPLOYEE WASHED HANDS USING PROPER PROCEDURE | OBSERVED RAW PORK DUMPLINGS AND RAW PORK STORED UNCOVERED AND UNPROTECTED IN REACH IN COOLER C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: FOOD COVERED"

"Observed raw pork stored under raw chicken in the reachin cooler of outside storage room; observed raw pork stored above vegetables in the reachin cooler in dry storage room; all raw fish stored above vegetables and sauces in the under counter reachin in the main kitchen. CA:Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables COS: Raw pork stored above raw chicken in the outside reachin; raw pork stored in the reachin of the main kitchen with raw pork; raw fish stored below vegetables and sauces in the under counter reachin | No disclosure provided on laminated menu; No consumer advisory provided on the Specialty menu. CA: Consumer advisory required for fish served raw and/or undercooked which includes a disclosure and reminder. 1. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 2. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf EMAIL CORRECTED MENU WITH 10 DAYS."