ROUTINE INSPECTION
Routine inspection conducted in conjunction with CO0157443
4 reported violations
- K36: Equipment, utensils, linens: Proper storage and use
1) Dipper well for scoops used for sushi rice is not turned on. [CA] Ensure that dipper well is operating when utensils used for potentially hazardous foods are stored inside. 2) Observed bag of food/sauce thawing inside the three compartment sink that is used for warewashing. [CA] All food preparation shall be conducted in the designated food preparation sink to protect food from contamination.
- K07: Proper hot and cold holding temperatures
Potentially hazardous foods measured at improper holding temperatures. Pork belly in drawer cooler measured at 47F; crab in sushi prep unit measured at 46F; and corn in warmer measured at 131F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding shall be held at or above 135F.
- K06: Adequate handwash facilities supplied, accessibleCritical
Lack of soap for the handwash sink located at the bar. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to wash their hands. [COS] Employee placed hand soap at the sink.
- K26: Approved thawing methods used; frozen food
Observed raw tuna thawing in the walk-in cooler while still inside reduced oxygen packaging. [CA] Raw fish shall be removed from reduced oxygen packaging prior to thawing. Also as per instructions labeled on packaging.