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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: 26-January-2018
Violations: A summary of the violations found during the inspection are listed below.
II - P
Food employee was demonstrating good hygiene practices.

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

III - P
Observed food employee changing gloves when required.

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.

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

VII - P
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.