Kado No Mise/Kaiseki Furukawa

No se registraron infracciones en esta inspección.

• Importante Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
  Nota del inspector (en inglés): Cooked okra and cooked squash in the Cold Station 1 Cooler were observed cooling with cling film tightly covering the foods before they had completely cooled. Discussed with Chef that foods need to be cooled with the lids off to allow for most safe and rapid cooling. Chef pulled off the cling film on both containers to allow the products to finish cooling uncovered. Cool foods unstacked, uncovered and spread out for most rapid cooling.
• Importante Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
  Nota del inspector (en inglés): Cooked rice for sushi was observed being used under Time as a Public Health Control (TPHC), but there was no written plan available to review at the time of inspection. Provided written TPHC plan to operator with emailed report. Complete TPHC plan and keep on site for review during inspection.
• Importante Problemas de origen, fechas o etiquetas de los alimentos
  Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
  Redacción oficial (en inglés): Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
  Nota del inspector (en inglés): The last date of sale was not provided on the shellstock tags kept on file at the time of inspection. Discussed with Chefs that this is an important piece of tracing information that is required to be documented on each tag when the last of the shellstock lot is sold out. Provided shellstock guidance document with emailed report. Write the date the last shellstock is sold from each lot on the tag before filing.
• Importante Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
  Nota del inspector (en inglés): Facility uses sodium nitrate pink salt to cure an animal food item served on the menu without a HACCP (hazard analysis for critical control points) plan. Discussed with Chefs that foods that are cured with sodium nitrate pink salt must be used under an approved HACCP plan. Provided link to City of Minneapolis HACCP information with emailed report for operator to read through and decide if they would like to pursue a HACCP plan for curing. Consult City of Minneapolis HACCP team (contact provided with emailed report) to pursue HACCP plan for curing.Discontinue using sodium nitrate pink salt without an approved HACCP plan.
• Importante Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
  Nota del inspector (en inglés): Creme fraiche is being fermented at room temperature without an approved HACCP (hazard analysis for critical control points) plan. Discussed with Chefs that TCS foods that are fermented must be used under an approved HACCP plan. Provided link to City of Minneapolis HACCP information with emailed report for operator to read through and decide if they would like to pursue a HACCP plan for fermentation of TCS foods. Consult City of Minneapolis HACCP team (contact provided with emailed report) to pursue HACCP plan for fermentation .Discontinue fermenting TCS foods without an approved HACCP plan.
• Crítica Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
  Nota del inspector (en inglés): Pickled radish (5/29), pickled carrots (6/15) and pickled parsnips (6/12) are being hot brined and were observed being used for longer than 7 days. Any pickled foods being hot brined and kept for longer than 7 days is not a safe food handling practice without an approved HACCP plan. Chef pulled these items from restaurant use. Either: Discontinue hot brining non-TCS pickled foods for extended shelf life or Use hot brined pickled foods within 7 days with day 1 being the day the food was made or opened.
• Menor Problemas de permisos, capacitación o avisos
  Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
  Redacción oficial (en inglés): Before engaging in an activity that requires a HACCP plan, a license applicant or licensee? shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified? in part 4626.1735
  Nota del inspector (en inglés): Cooked apples were observed being vacuum sealed (reduced oxygen packaged) for longer than 48 hours without a reduced oxygen packaging (ROP) HACCP Plan. There is a ROP HACCP plan for the facility but it is only approved for raw gyoza and chicken meatballs and is not approved for cooked foods. Discard cooked apples and do not use ROP procedures for foods that are not approved in the facility's HACCP plan.

• Crítica Químicos guardados o usados de forma insegura
  Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
  Redacción oficial (en inglés): Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
  Nota del inspector (en inglés): A bottle of sanitizer was observed stored on counter top next to food. Discussed with Chef that chemicals should be stored below or adequately away from food. Chef immediately moved sanitizer bottle to lower shelf away from food. Keep sanitizer away from food, food equipment and utensils so that there is no risk of contaminating them with sanitizer chemical.
• Crítica Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
  Nota del inspector (en inglés): Dashi (55F), Miso Soup (56F), Egg dashi mixture (55F) were observed improperly cold held in the Lowboy Cooler 3. It appeared that the dial for the cold setting had been bumped and the unit was reading approximately 50F. Most foods in the unit were non TCS, but the three listed items were discarded by Chef. Foods that were cooling in the unit were moved to another unit to finish cooling. Setting on cooler was adjusted and it was discussed with Chef that the TCS foods could be returned to the unit after the unit thermometer showed 41F or below. Maintain all cold TCS foods at 41F or below at all times.

• Crítica Químicos guardados o usados de forma insegura
  Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
  Redacción oficial (en inglés): Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
  Nota del inspector (en inglés): Dish detergents and sanitizers were observed stored on a shelf above open clean glass bottles used for water service in the basement prep area. Chef and Owner rearranged shelf immediately so that chemicals were not stored above the bottles. Designate an approved spot for chemicals that are not above food, equipment or utensils.
• Importante Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
  Nota del inspector (en inglés): Facility is using Time as a Public Health Control (TPHC) for cooked sushi rice without a written plan. TPHC procedure provided with emailed report for owner or chef to complete and keep on site. Complete plan and follow when using TPHC procedures for rice. Maintain plan on site for inspectors to review during inspection.
• Importante Higiene o políticas de salud del personal
  Incluye cosas como el uso de redes para el cabello, joyas, ropa limpia, comer o beber en las áreas de preparación, tocar alimentos listos para comer con las manos descubiertas, o no tener una política para empleados enfermos.
  Redacción oficial (en inglés): Limit bare hand contact with foods that are not ready-to-eat.
  Nota del inspector (en inglés): Food employees were observed preparing salad ingredients with bare hands. Discussed with Chef that foods that are not going to be cooked must not be touched with bare hands. Chef intervened and instructed employees to wash hands and put on gloves before returning to their task. Food that was contaminated was discarded. Retrain employees to not touch ready-to-eat foods with their bare hands.

• Crítica Químicos guardados o usados de forma insegura
  Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
  Redacción oficial (en inglés): Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.
  Nota del inspector (en inglés): Food employee was observed sanitizing dishes in quat sanitizer by dipping them in the sanitizer for less than 10 seconds, then placing them to dry in the 3 basin sink. Discussed with manager that when sanitizing dishes in quat sanitizer, the contact time should be at minimum 30 seconds for the dishes to be adequately sanitized. Dishes were placed back into the sanitizing sink to be sanitized properly. Retrain employees to submerge dishes in quat sanitizer for a minimum of 30 seconds.
• Importante Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
  Nota del inspector (en inglés): A consumer advisory is not provided on the online menu for fish and duck that are served raw or undercooked. Discussed disclosure criteria with Person In Charge and will email Consumer Advisory Guidance Document from the State of Minnesota with emailed report. Provide warning to consumers on the online menu.
• Menor Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
  Nota del inspector (en inglés): The handwash sinks in the counter dining area were missing signage reminding employees to wash their hands. Post signs at these handwash sinks and maintain them.