ROUTINE INSPECTION
Tempura batter was not under time or temperature control, it was also not in use at time of inspection. For tempura batter, ensure that it is kept under temperature control or under TPHC.
5 reported violations
- K36: Equipment, utensils, linens: Proper storage and use
Observed scoop handle in contact with foods in bulk storage containers. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
- K07: Proper hot and cold holding temperaturesCritical
Sushi rice measured 83F. Per PIC, they usually use a four hour time marking however, the timer for it was broken. Sushi rice was made at 9am, two and a half hours prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sushi rice will be discarded at 1:00pm. TPHC form provided for PIC to complete. Please email to district inspector once complete.
- K13: Food in good condition, safe, unadulterated
Observed employee beverages stored in consumable ice. [CA] Employee shall not store personal beverage in consumable ice.
- K27: Food separated and protected
Observed raw shelled eggs stored above lettuce and avocade. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
- K30: Food storage: food storage containers identified
Observed food in containers stored on the floor of the walk in fridge and freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.