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Inspection Information
Facility Name: Otani Japanese Restaurant
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection type: Critical Control Point
Inspection date: 07-February-2017
Violations: A summary of the violations found during the inspection are listed below.
I - P
The operation had an employee health policy on file.

II - P
Food employee was demonstrating good hygiene practices.

III - P
Observed food employee changing gloves when required.

III - P
Hand washing facilities are adequate, conveniently located and accessible for employees.

III - P
Food employees were not contacting exposed ready-to-eat foods with bare hands.

III - P
Hand washing facilities are properly supplied.

VI - P
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.

VI - P
Observed food employee cooking foods to the required temperatures.

VI - P
Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.

VII
Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw foods stored over ready to eat foods. Food reorganized. Observed cleaned produce sotred in strainer. Food moved to solid bowl.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
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.