SHABUWAY

Quat sanitizer in sanitizer bucket located by the kitchen's entrance is measured at 0 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Hot water at the three compartment sink was measured at 104F. [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 where it shall reach a minimum of 100F.

Soap was not available at the handwash sink located nearest the cook top as the soap dispenser did not function properly. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels to allow employees to properly wash hands as required. [SA] Another handwash sink with soap was available in the kitchen within a reasonable distance.

Tonkotsu broth at the cook top was measured at 122F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee turned on the burner and reheated the broth to 165F.