< Previous Inspection ۸ Up to Facility Next Inspection >
Inspection Information
Facility Name: Otani Japanese Restaurant
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection type: Critical Control Point
Inspection date: 19-January-2016
Violations: A summary of the violations found during the inspection are listed below.
II - P
Food employee was eating food in designated area.

III
Corrected During Inspection The hand washing sink(s) were not accessible for convenient use by employees.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
III - P
Hand washing facilities are properly supplied.

V - P
Foods are received from the following sources: Gordon Foods

V - P
The operation maintained written documentation of parasite destruction for applicable fish products.

VI
Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
VI - P
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.

VII - P
Foods are protected from physical and environmental contamination 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.