UDON MUGIZO

A jacket was hanging on the shelve and a bag was stored on shelve with bags flour. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Pork Katsu within warmer was measured 112 F on top 1ne 132 F at the bottom. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Hand wash station next to the dish washer was blocked with equipment at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] Items were removed from the area and now accessible.

Unable to provide test strips for chlorine at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical ware-washing.

Sanitizer within the dish washer was measured at 0PPM at the time of inspection. Active ware-washing is taking place. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Re-wash all equipment that was placed into dish washer. [COS] Per dish washer, he was able to find a clog within the line. Dish washer was re-measured at 50PPM.

Jackets of employees were being stored in the shelves of food in the back prep area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. [COS] PIC moved items into the employee lockers.

Pork katsu within warmer was measured at 112*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Food prep table next to the stove with burners measured fish, sea weed, and veg at 44F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC adjusted the temperature setting to bring the temperature down to 41F.