Harajuku Izakaya - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	February 26, 2013
Number of critical violations:	1
Number of non-critical violations:	4
Follow-up Required:	Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
116	Improper Construction / Maintenance of Establishment Observation: Water leakage observed underneath and around the ice machine. Corrective Action: Investigate the source of the leakage and repair it.
116	Improper Construction / Maintenance of Establishment Observation: The sliding door on the walk in cooler does not close/seal properly. The seal on the door is broken. Corrective Action: Repair the walk in cooler door and rubber seals within 15 days from this inspection.
118	Other (Specify) Observation: Temperature logs are not being maintained regularly. Corrective Action: Please record equipment temperatures daily.
118	Other (Specify) Observation: Sanitizer test strips are not available. Corrective Action: Chlorine test strips and quat test strips must be provided to test sanitizer concentrations.
505	Food premises maintained in a sanitary condition (Sec 17(1)) Observation: The line cooler doors and handle bars are visibly dirty. Discussed the cleaning procedures for the line cooler interiors with the head chef. Line cooler interiors are washed with soap and sanitized with quat sanitizer. It is not clear how often cooler doors handles are cleaned and sanitized. Corrective Action: All frequently touched surfaces on the line coolers must be cleaned and sanitized regularly multiple times a day.
511	Critical Cold holding equipment is able to maintain a temperature of 4 degrees C. or lower (Sec 19(1)(b)) Observation: The temperature in the sushi display cooler is ranging from 5 degree Celsius to 11 degree Celsius. Corrective Action: Remove all the potentially hazardous items and repair/service the display cooler. It must be able to maintain 4 degree Celsius or less temperature all across the display area. This is a critical violation.
604	Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: The soap dispenser on the front service hand station and the sushi making area is empty. The operator could not find the refills for these dispensers. Corrective Action: All the hand stations must have hot and cold running water, soap and paper towel all the times.

Comments:

Discussed the results of this inspection with Eri Clark, the restaurant manager.
In compliance items:
- Temperatures of the line coolers, walk in cooler, and small sushi display cooler are below 4 degree Celsius.
- Hot holding temperatures >60 degree Celsius.
- Freezer temperatures below -18 degree Celsius.
- Mechanical dishwasher sanitizing at >71 degree Celsius on the dishes.
- Mechanical glass washer providing >12.5 ppm iodine in the rinse cycle.
- Wiping clothes being stored in bleach solution.
- Sanitizer dispenser is providing >200 ppm quat sanitizer.
- Thermometers observed in all refrigeration units.
- No signs of any pest infestation. The facility has regular contract with a pest control professional.
- Food storage practices appear to be satisfactory.