Harajuku Izakaya - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:November 30, 2010
Number of critical violations:2
Number of non-critical violations:  0
Follow-up Required:  Yes

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

Code   Description / Observation / Corrective Action
105  Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: The refrigerated display case for pre-made sushi is not capable of maintaining all foods below the required temperature of 4C. Sushi rolls are made at room temperature and placed in the unit for cooling. Rice bowls are made and packaged hot, then placed in the unit for cooling.
Corrective Action: For the hot foods, pre-cool in the walk-in cooler or implement a 2 hour rotation using some form of marking to indicate when foods have reached their 2 hour maximum. For the rolls, stock only as many as needed to ensure that all product moves within 2 hours or stock in single layers (not double stacked), to assist in maintaining temperature. A labeling system for the 2 hour rotation may be useful for rolls as well. Other practices may be acceptable provided that all potentially hazardous foods are stored at or below 4C, or not allowed to sit above 4C for more than 2 hours. All hot foods must be cooled from 60C to 20C in 2 hours and from 20C to 4C in 4 hours.
106  Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
Observation: Generally the temperature of hot holding foods was acceptable with exception of spring rolls and tempura items.
Corrective Action: Remove the metal rack in the bottom to assist in transferring heat from the container to the foods. Alternatively, a lid can be placed on these items to help maintain the temperature. All hot foods must be stored above 60C. A 2 hour rotation would also be acceptable.

Comments:

Facility recently participated in a voluntary food quality monitoring program. Sample of single food item taken at random and sent for laboratory analysis - all results were within acceptable limits for food safety.

General Observations during inspection:
1. Hand washing stations equipped with liquid soap and paper towel. The soap dispenser in the hot kitchen is not readily accessible. Because the adhesive on the soap pump does not stay in place and holes cannot be drilled into the wall, a counter-top soap pump is an acceptable alternative.
2. Hot holding unit maintaining foods above 60C with exception of spring rolls and tempura (see comments above).
3. Dishwasher tested 73C during final rinse cycle.
4. All sanitizer concentration tests were acceptable.
5. General sanitation and maintenance of facility was acceptable.
6. Ensure that temperature logs are maintained daily.
7. Food storage was acceptable.