TERIYAKI MADNESS

Hot water measured 117F after allowing the water to run. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Observed leak under handwash sink so that when hands were washed, all the waste water spilled onto the floor. [CA] Repair plumbing fixture and maintain in clean and good repair. PIC will put a bucket under handwash sink to catch water so that the handwash sink may still be used during operation. Second handwash sink is not located nearby.

Observed raw chicken being cut/prepared on cutting board on the drain board of the three compartment sink on the sanitizing side. [CA] Ensure that three compartment sink is used for warewashing. Use the preparation tables and preparation sink for the preparing of foods.

Paper towel dispenser located next to three compartment sink was not working/no paper towels provided. [CA] Single-use sanitary towels shall be provided in dispensers. [COS] PIC provided paper towels.

Hot holding unit was not working during time of inspection. Per PIC, they have a request out for repair. Facility changes out chicken in hot holding every two hours for quality, SOPs reviewed. [CA] Repair/replace equipment.

Observed sanitized equipment stacked while still wet so that the interior of the equipment is unable to air dry. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. Observed food debris on several pieces of clean equipment available for use. [CA] Ensure equipment is cleaned of food debris and sanitized prior to use.

Observed single use utensils (forks, knives, spoons) available for customers to grab with the working end exposed. [CA] Single-use articles shall be kept in original protective package or otherwise protected from contamination until used.

Observed employee on cook line open water bottle, drink and place lid back on bottle. Employee then went back to touching food preparation surfaces and equipment without washing hands. [CA] After touching person items, eating/drinking, wash hands before going back to preparing food in facility to prevent contamination. Employee was instructed by PIC to wash hands.