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Facility: Tokyo Don Chinese Restaurant
Address: 3040 Park Ave. Ste E-2, Merced, CA

The most recent inspection of this food facility resulted in a rating of
Unsatisfactory (Total Points: 49.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 10-28-2021: Unsatisfactory - reinspection required (Total Points: 49.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-28-2021 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 2.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. REPEAT: Observed the accumulation of food debris in the floor sinks, particularly grease in the back kitchen handwash sink's floor sink. Improved cleaning / keep drains clear and draining properly to prevent a 'surfacing sewage' condition. Contact a plumber to help clear the slow draining locations if needed. Handwash sinks should always function and drain correctly so they are always available for required handwashing. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-28-2021 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
(1) REPEAT: Observed missing coving at the base of the back hallway arch in two spots on the left as you walk toward the back of the restaurant. Properly replace the missing / broken coving.

(2) Observed multiple extensively cracked and or broken quarry tiles in the kitchen area. Replace so as to provide floor surfaces that are smooth and easily cleanable in all food prep and water use areas.

(3) Obseved standing grease on the floor at the end of the back cook line near handwash sink is sticky and also creating an odor issue. Increase cleaning frequency and efficacy to prevent the accumulation of visible residue and objectionable odors.

(4) General accumulation of residue and debris observed on most floor surfaces throughout kitchen including under and behind equipment. Increase cleaning frequency and efficacy to prevent the accumulation of visible residue and objectionable odors.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-28-2021 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 3.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
Handwash sink in front kitchen area highest water temp 75 degrees from cold faucet, not abe to turn on hot water to this sink, no soap in wall mounted dispenser. Investigate and correct so as to provide properly supplied hand wash facilities in all food prep areas, including liquid soap in a mounted dispenser, a sanitary hand drying method such as a properly functioning and filled paper towel dispenser, and water at not less than 100 degrees. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-28-2021 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 2.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
(1) REPEAT: Observed the use of card board boxes used to absorb grease and provide traction on the floor, appears to be several days of accumulated residue. Do not use cardboard boxes as a replacement for regular floor cleaning. Do not use cardboard or unfinished surfaces for lining cooking equipment surfaces. Keep all kitchen surfaces smooth and easy to clean, and clean and sanitize all surfaces on a regular basis to prevent the accumulation of visible residue.

(2) Observed accumulation of visible debris on magnetic knife holders in kitchen. Improve cleaning and sanitizing of these surfaces so as not to cross contaminate knives stored in this location.

(3) Observed accumulation of visible debris on counter mounted can opener. Improve cleaning and sanitizing frequency and efficacy so as to prevent the accumulation of visible residue and possible cross contamination issues.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-28-2021 Food employees shall keep their hands and exposed portions of their arms clean, and shall maaintain fingernails so they are cleanable. Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after using the toilet room; or any time when contamination may occur. (113952, 113953.3, 113968, 113973 (a-g). Whenever gloves are worn, they shall be changed as often as handwashing is required. 7.00 The food employee shall wash their hands and portion of arms as required, and use utensils and gloves appropriately. Discovered no hot water turned on to front kitchen handwash sink, unable to turn faucets, appears handwashing has not been regularly occurring, restroom handwash sink does not cover the food prep area. Back kitchen handwash sink does have hot water, odor issue at this sink's floor sink, grease accumulation on floor in front of sink is sticky, sink itself has debris accumulation and does not appear to be used on a regular basis. Conversation with owner about the importance of regular required handwashing for all staff.

IMMEDIATELY retrain all staff and employees on the importance and proper procedure for handwashing, and consistently perform handwashing before starting food preparation, in between switching types of food handling jobs, or anytime contamination of the hands may have occurred. Failure to regularly wash hands when required in a food preparation facility.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-28-2021 Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) 1.00 All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
Observed the light fixture in / over the rear hood does not function, bulb may be burned out. Replace bulb and / or repair fixture. Failure to provide adequate lighting. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-28-2021 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (1) REPEAT: Observed the continued accumulation of dust, debris, and grease in the baffles of the hood. Improve cleaning frequency and efficacy to prevent the accumulation of visible residue.

(2) REPEAT: Observed the continued significant accumulation of grease behind the rear cook line, grease now also accumulating in the nearby hand sink's floor sink/drain. Move equipment and throughly clean area behind. Improve cleaning frequency and efficacy to prevent the accumulation of visible residue.

(3) Observed debris accumulation on the front and top of the flip top cooler doors. Improve cleaning frequency and efficacy to prevent the accumulation of visible residue.

(4) Observed residue buildup and 'handprints' on almost all surfaces near or at door handles for most kitchen equipment items. Improve overall cleaning throughout kitchen for ALL equipment to prevent the accumulation of visible residue and reduce the chances of cross contamination.

(5) Observed general accumulation of debris under, behind, and on the shelf edges (especially lower shelves) of equipment and storage areas throughout the facility. Improve cleaning frequency and methods so as to prevent the ongoing accumulation of visible residues and potential vermin attraction.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-28-2021 Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125) 1.00 Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.

Clean the utensils in one of the following ways:

(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.

(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with both the sanitizer manufacturers use directions and the machine manufacturer's specifications.

Provide testing equipment and materials to adequately measure the applicable sanitization method.
Observed chlorine test strips are expired. Replace. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-28-2021 Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276) 1.00 Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.

Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
Observed loose roll of toilet paper on bar behind toilet. Remove loose rolls. Provide toilet paper in enclosed dispensers so as to allow for sanitary dispensing / prevent cross contamination. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-28-2021 An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) 3.00 Provide hot and cold water under pressure through a mixing valve to each sink compartment. The water supply shall be from a water system approved by the health officer or the state department. An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees
(1) Observed maximum temperature at the front kitchen handwash sink is 75 degrees, unable to turn on hot water at this sink. AProvide hot and cold water under pressure through a mixing valve to each sink compartment. Hot water shall be at least 120ºF. Warm tempered water may be substituted for hot and cold water at handwashing sinks (100-108 degrees).

(2) Observed maximum temperature at both the prep sink and the three compartment sink is 118 degrees. Adjust or repair so as to provide water to warewashing and preparation sinks at not less than 120 degrees.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-28-2021 All clean and soiled linens shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114067, 114074 - 114075, 114081, 114083, 114119, 114121, 114161, 114178, 114179, 114185, 114185.2, 114185.5) 2.00 Storage space for food, utensils, single-use articles, clean linens, and food-related equipment shall not be located in locker rooms, refuse rooms, mechanical rooms, under open stairwells, under lines on which water has condensed, under leaking water lines, under sewer lines that are not shielded to intercept potential drips, or under other sources of contamination.

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in one of the following ways:
(1) in a potentially hazardous food with their handles above the top of the food and the container.
(2) if not a potentially hazardous food, with their handles above the top of the food within containers that can be closed.
(3) on a clean portion of the food preparation table or equipment if cleaned and sanitized at the required frequency.
(4) in running water of sufficient velocity to flush particulates to the drain.
(5) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
(6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned at least every 24 hours or at a frequency necessary to preclude the accumulation of soil residues.

SECOND REPEAT: Observed one of the restrooms being used as a storage closet, however the toilet and sink are still present and plumbed. If going to repurpose the restroom as a storage room, remove toilet and cap off the sewage line. Restroom cannot be used as a storage room. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-28-2021 All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) 14.00 A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products. REPEAT: Observed the concentration of chlorine in the mechanical washer was measured at 0 ppm. Unable to immediately correct the problem, will call service company. Manually sanitize until ware washing machine is repaired to provide 50ppm of chlorine sanitizer. No liquid chlorine available, owner went to purchase at nearby store. DO NOT OPERATE the food facility if there is no method available to properly sanitize dishes. Re sanitize ALL food contact surfaces in use for cooking and serving equipment at this location (manual sanitizing with chlorine requires a 100 PPM chlorine solution contact for at least 30 seconds). Perform manual wash, rinse, and sanitize procedures at this location until the dish machine is properly repaired and shown to consistently sanitize dishes at the correct strength. Liquid chlorine obtained, wash / rinse / sanitize set up at three comp sink, chlorine sanitizer mixed and tested in front of inspector, currently at 100 PPM. Corrected by manual sanitizing during inspection, call to repair company to fix machine also made during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-28-2021 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 7.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. (1) Observed bowl of cooked 'fried rice' that was placed inside the rice cooker on top of other cooked rice to help keep it warm. Upper bowl of rice at 108 degrees, rice underneath 138 degrees. Cease this practice. Remove and discard the upper bowl of rice. All potentially hazardous food items (including cooked rice) must be held above 135 degrees or below 41 degrees. Rice discarded and denatured. Corrected during inspection.

(2) Observed six cases of raw chicken stacked on the floor in the kitchen that, per operator, was 'just delivered' right before the inspection began. Chicken still sitting in kitchen 1 hour into inspection, no one working with chicken. Upper most box opened, temperature on top layer of chicken is 50 degrees, top layer in second case 42 degrees. IMMEDIATELY relocate chicken to refrigeration or freezer units until it is going to be worked with. Food not under diligent preparation shall be protected from contamination and held at proper temperatures. Cases of chicken moved into one of the upright refrigeration units. Corrected during inspection.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-28-2021 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 2.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
SECOND REPEAT: Observed multiple containers of food and sauces both out and in the cooler units that are not covered. Keep food not under diligent preparation covered. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)