SAKE CAFE

Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.

Employee did not wash hands and exposed portions of arms at appropriate time.

Employee was persistently sneezing, coughing or blowing nose in an area of exposed food, equipment or utensils.

Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use. *SOILED EQUIPMENT BEING CLEANED IN 2 COMPARTMENT PREP SINK**

Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.

Food contact surfaces and utensils are not clean to sight and touch. **RICE COOKER, ICE MACHINE, CAN OPENER**

Warewashing equipment used as food contact surfaces are not cleaned as required. *DISH MACHINE*

The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.

Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF. **DISH MACHINE**

Working containers of chemicals are not labeled.

The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet. **PREP SINK, 3 COMPARTMENT SINK, ICE MACHINE

Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.

Outdoor premises used for garbage storage is not maintained clean and free of litter.

Openings are not protected against the entry of rodents or insects.

Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.

Maintenance cleaning tools are not stored properly.

Mops are not hung and/or stored to facilitate air drying.

Bulk containers are not properly labeled.

Potentially hazardous foods are not properly thawed.

Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.

A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.

Clean equipment/utensils are not stored at least six (6) inches off the floor.

Clean equipment/utensils are not stored covered or inverted.

Single use/single service articles are not stored at least six (6) inches off the floor

In use food utensils are not stored with the handles above the top of the food.

In use food utensils are stored in water that is not maintained at a minimum of 135°F. 2519.3 - In use food utensils are stored in water that is not continuously flowing.

Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.

Hand wash lavatory is not accessible

Soap and/or paper towels are not provided for use at the hand wash lavatory.

Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.

The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.

Roaches are present in the establishment.

Walls/ceilings or attached equipment are not clean.

Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.

Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.