KATI ASIAN CUISINE

Violations (4)

• 08A-20-5CriticalCorrected on site

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk-in cooler Stored properly

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk-in cooler Stored properly **Corrected On-Site**

  High Priority

• 03F-02-5CriticalCorrected on site

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - sushi rice Time marked 10:45 am

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - sushi rice Time marked 10:45 am **Corrected On-Site**

  High Priority

• 08B-38-4Corrected on site

  Food stored on floor. Buckets of raw and cooked chicken on the floor in walk-in cooler- stored properly

  Basic - Food stored on floor. Buckets of raw and cooked chicken on the floor in walk-in cooler- stored properly **Corrected On-Site**

  Basic

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit- utensils in water at 88 F at cook line Water discarded

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- utensils in water at 88 F at cook line Water discarded **Corrected On-Site**

  Basic