Redheads Japa Cafe

Back two-door standup cooler: Eggs were measured at 8.3 degrees C and boiled eggs in a brown sauce were measured at 10.4 degrees C. , , Previous Inspection:, - The average temperature of the cooling unit was measured at 17.8 °C. Cooked food items, including curry sauce, chicken broth, and curry soup, were measured between 22.5 °C and 33.6 °C. , *The operator discarded all cooked food items. Please ensure temperature of the cooling unit must be under 4 °C.

Improper hot holding of food was observed during inspection. Large container of Deep-fried pork katsu was stored in the oven without the element on. Deep-fried pork katsu was made in the morning, and they were measured at 29.3 degrees C. Discarded the deep-fried pork katsu, , Store all hot perishable foods at 60 degrees C or higher.

Food handling was observed in the back and dishwashing area. There was no sink available for handwashing and food preparation., , Install another sink or reduce the menu., , Previous inspection:, Facility is only equipped with a one compartment sink. , , With only a one compartment sink, in the case that the dishwasher fails, the facility will have to close until the dishwasher is repaired., , Oct 29th, 2024: Dishwasher was tested and was sanitizing at 73.4C (Satisfactory).

Two staff members were preparing raw meats in the back area. No handwash sink was available for handwashing. , , Provide handwash sink in the back areas.

Improper cooling of foods was observed during inspection again. , , 1) Hamburger patties were made in the morning and placed in the front preparation cooler insert. Hamburger patties were measured at 17.0 degrees C. , , 2) Deep-fried chicken balls in the preparation cooler inserts were made in the morning. The deep-fried chicken balls were not cooled down to 4 degrees C or below before storing them in the preparation cooler inserts. Deep-fried Chicken balls were measured between 13.5 to 13.8 degrees C. , , Discarded the deep-fried chicken balls and hamburger patties., , , Previous Inspection:, *OUTSTANDING* Nov 12, 2025, - Cooked food items, including curry sauce, chicken broth, and curry soup, were measured between 22.5 °C and 33.6 °C. Food was discarded., , - Cooked food was not cooled using an approved method. The operator reported placing hot food after being cooked directly into the freezer to cool, which does not meet safe cooling practices. The equipment temperature was recorded between 2°C and 4°C., , *Implement proper cooling procedures: hot food must be cooled to 20°C within 2 hours using methods such as an ice bath in shallow pans or a blast chiller., , Once the food reaches 20°C, it can then be transferred to the refrigerator or freezer to cool further to below 4°C within the next 4 hours., , **Placing hot food directly into the freezer can raise the internal temperature of the unit and slow the cooling process, increasing the risk of bacterial growth. Following the two-stage cooling method ensures food safety by minimizing time spent in the temperature danger zone (between 4°C and 60°C), where pathogens can multiply rapidly.

Spoons were stored in stagnant water. , , Store utensils in ice water (less than 4 degrees C) or in hot water (60 degrees C. or higher).

Frying pans were found storing on the shelf above the stove. Grease producing cooking was being done. , Grease build-up on the front black storage crates across from the stove. Grease and food stains build-up on the walls by stove and brown stains on the ceiling tiles above the pasta machine next to the stove., , Permit restriction:, No deep frying or extensive grease producing cooking., , Deep frying is allowed in the perfect fryer machine only.

1) Counter by the front handwash sink was covered in black mold from the water damaged. Buckets were placed underneath the front handwash sink to catch the leak. , , Replace or repair the counter., , 2) Paint was peeling off the front cupboard doors. , , Refinish the front cupboard doors., , 3) Grease producing cooking was noted, inadequate ventilation above the stove. , , Follow permit restriction: No deep frying or extensive grease producing cooking or install a commercial canopy.

1) Grime build-up on the floor's hard to reach areas. , , 2) Grease and food stains build-up on the walls. , , 3) Grease build-up on the front black storage crates across from the stove. , , 4) Grease and food stains build-up on the walls by stove., , 5) Grease/brown stains on the ceiling tiles above the pasta machine next to the stove., , Clean these areas.