Food Inspections

Wasabi Japanese Restaurant

Inpection Notes

10D - food properly labeled; original container 511-6-1.04(4)(d) - food storage containers identified with common name of food (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed several containers of salt, sugar, monosodium glutamate (MSG), and other seasonings stored on cart near grill without label of common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrective Actions: Manager labeled all seasonings on cart by grill. 11C - approved thawing methods used 511-6-1.04(6)(c) - thawing (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed raw beef thawing in prep sink without being submerged with cold running water. Observed raw reduced oxygen packaged (ROP) fish that bears a label indicating it is to be kept frozen until time of use thawed while in ROP environment. Time/temperature control for safety food shall be thawed: Completely submerged under running water: At a water temperature of 70°F (21°C) or below. 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: Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less. Corrective Actions: Manager placed raw beef in container to allow submersion under cold running water. Manager removed raw fish from ROP environment. 14A - in-use utensils: properly stored 511-6-1.04(4)(k) - in-use utensils, between-use storage (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: In-use utensil in nonpotentially hazardous food (sugar, rice, flour) not stored with handle above top of food within a closed container. Observed in-use utensil (whisk) stored in standing water less than 135°F. Dispensing utensils shall be store in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrective Actions: Manager adjusted utensils so that handles were not touching food and emptied container of standing water for storage of whisk. 14B - utensils, equipment and linens: properly stored, dried, handled 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed single-use containers stacked without being stored inverted or covered. Clean equipment shall be stored covered or inverted to prevent overhead contamination. Corrective Actions: Manager inverted stacked food containers. 18 - insects, rodents, and animals not present 511-6-1.07(2)(k) - insect control devices (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed residential sticky flying insect strip being used in main kitchen hanging over clean equipment. Insect control devices shall be installed so that: The devices are not located over a food preparation area; and Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Corrective Actions: Manager removed residential flying insect strip during inspection.

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