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Inspection Information
Facility Name: Otani Japanese Restaurant
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection type: Follow-up
Inspection date: 15-October-2015
Violations: A summary of the violations found during the inspection are listed below.
I - P
The operation had an employee health policy on file. Provided PIC with information regarding employee health (exclusion and restriction) procedures to have on file

IV - P
The person in charge is Certified in Food Protection. Owner is PIC trained. Provided PIC application so that one person on each shift can be PIC trained

V - P
Foods are received from the following sources: Sea One - Letter of guarentee for sushi grade fish was included

VI
Time/temperature controlled for safety foods were not being held at the proper temperature. Prep table across from grill is measured above 41 degrees F
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
VII - P
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.

VIII - P
Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.

X-P
Toxic materials are properly identified and stored.

XI - P
Observed operation in compliance with their HACCP plan.

The following violation(s) have been corrected since the last inspection.
I/Employee Health
License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations.
The license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
IV/Demonstration of Knowledge
The person in charge was unable to demonstrate proper knowledge of food safety and prevention. After manager left, staff left in charge did not understand sushi requirements
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
VI/Time/Temperature Controlled Safety Food
Observed improper method for cooling TCS foods
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule.
I/Employee Health
Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
II/Good Hygienic Practices
Observed employee eating, drinking, or using tobacco in non-designated area.
Employee(s) shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.
III/Preventing Contamination by Hand
Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands.
V/Food from Approved Source
Facility did not have proper documentation regarding the freezing of fish for parasite destruction. (Letter of Guarantee)
If raw, raw-marinated, or partially cooked fish are served or sold in ready to eat form, the person in charge shall record and/or retain the records as required.
VI - P/Time/Temperature Controlled Safety Food
Observed hot foods being held at 135°F or above