LITTLE JAPAN

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on burner stove shredded carrots and noodles mixed (115-120F - Hot Holding) per employee held out of temperature less than 1 hour. Employee turned up heat rechecked 168F **Corrected On-Site**

High Priority

Cardboard used to line nonfood-contact shelves. Next to flip top cooler in back kitchen.

Basic - Cardboard used to line nonfood-contact shelves. Next to flip top cooler in back kitchen.

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water 85F on top of freezer chest next to rice cooker.

Basic

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution 0 Ppm chlorine operator added chlorine rechecked 50 Ppm

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution 0 Ppm chlorine operator added chlorine rechecked 50 Ppm **Corrected On-Site**

Basic

Establishment advertised crab on menu/menu board but served imitation crab.

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Observed menu with crab and shrimp salad operator using imitation krab. **Admin Complaint**

Intermediate

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler Thai curry sauce per operator prepared 10/05 not date marked.

Intermediate