ROUTINE INSPECTION
4 reported violations
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door observed have gaps under the door. [CA] Seal the back door with weather stripe.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Some gaskets for 3 under the counter cooler by sushi area and front service observed to have torn gasket.
- K14: Food contact surfaces clean, sanitizedCritical
Upright dishwasher measured to have rinse cycle of 149F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] Machine was repaired and rinse cycle measured to be 160F.
- K07: Proper hot and cold holding temperatures
Chicken in upright warmer measured to be 131-133F. Other items in upright warmer measured to be over 135F. [CA] PHFs shall be held at 135°F or above for hot holding. [COS] Chicken was placed back into oven to reheat to 165F prior to returning to upright warmer.