AJITO

In the ice machine, observed mold-like growth on the inner left wall, and on the filtering mechanisms. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).

At the 3 compartment sink, measured hot water at 117F. [CA] Ensure hot water is provided at 120F at all warewash, preparation, and mop sinks.

In the kitchen area, on the counter-top, measured cut tofu at 49F. In the 2 door prep unit, in containers placed on top of insert prep top, measured unagi at 49F, cooked broccoli at 46F, and cooked carrot at 45F. Per operator, stored from 11:00am. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [COS] Operator Moved cut tofu, unagi, cooked broccoli, and cooked carrot to the undercounter refrigerator to facilitate proper holding temperatures. Discussed with operator to utilize the 2 door prep unit to prioritize maintaining proper holding temperatures for potentially hazardous foods.

In the walk-in refrigerator, observed raw fish (bones) stored above vegetables, and raw shelled eggs stored above cooked food. [CA] Ensure raw meat is stored below ready to eat foods in the following order from the bottom: raw chicken, raw shelled eggs, raw beef, raw pork, raw seafood.

In the walk-in refrigerator, observed containers of food and bags of rice stored on the floor. [CA] Ensure all food is stored at least 6" above the floor on approved shelving.