Harajuku Izakaya - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Initial
Inspection date:May 11, 2010
Number of critical violations:0
Number of non-critical violations:  0
Follow-up Required:  Yes

Violations:
No violations were found during the inspection

Comments:

First initial inspection - facility plans to open in 1 month - follow-up required - permit not yet issued.

Hot Food Kitchen:
1. Consider using metal inserts in lieu of plastic inserts for cold line.
2. Paper towel dispenser needed next to prep sink.
3. Move soap dispenser at hand sink so sink access is not obstructed.

Back Kitchen Area:
1. Install shelving for the chemical storage area
2. Replace the sink in the staff washroom
3. Install mop hooks
4, Test strips are required for monitoring the concentration of sanitizing solutions.
5. Additional labeled spray bottles for sanitizer are required - one for each work station minimum.
6. Stainless steel panels are required on the walls next to the sushi prep table.

General Comments:
1. All utensil drawers should have inserts that can be easily removed for cleaning.
2. Ensure that all coolers (including those in food store area) have thermometers.
3. Ensure that all bare wood surfaces are sealed leaving non-porous surfaces for easy cleaning.
4. Additional coving is required along floor-wall junctions in seating area and self-serve areas.
5. A log book must be ready for next inspection including a copy of the food safety plan, sanitation plan and temperature log sheets for all coolers/hot holding equipment.
6. Ensure that hand washing signs are posted at all hand washing stations.