ROUTINE INSPECTION
A routine inspection was conducted in conjunction with a foodborne illness investigation. Facility cooks the pork and let it rest to get it up to proper cooking temperature. A Risk Control Plan will need to be developed with the operator. Operator to submit Standard Operating Procedure for cooking Hire Katsu to district inspector by Wednesday 11/19/2025.
3 reported violations
- K34: Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips. [Corrective Action] Provide chlorine test strips.
- K40: Wiping cloths: properly used, stored
Towels used to wipe tables were stored in a container of warm water. [Corrective Action] Store wiping towels in a sanitizing container of 100 ppm chlorine or 200 ppm quaternary ammonium.
- K36: Equipment, utensils, linens: Proper storage and use
Cup and bowl used as a scoop in the bulk rice and flour container. [Corrective Action] Use a scoop with a handle.