KATANA COCINA NIKKEI

Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 Ppm chlorine. Operator primed machine rechecked 100 Ppm chlorine.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 Ppm chlorine. Operator primed machine rechecked 100 Ppm chlorine. **Corrected On-Site**

High Priority

Employee washed hands with no soap.

High Priority - Employee washed hands with no soap.

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish SALMON bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish SALMON bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler cooked rice (44-47F - Cooling) in a deep covered plastic container. Per operator cooked last night and stored in walk-in cooler overnight

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler cooked rice (44-47F - Cooling) in a deep covered plastic container. Per operator cooked last night and stored in walk-in cooler overnight. See stop sale.

High Priority

In-use tongs stored on equipment door handle between uses.

Basic - In-use tongs stored on equipment door handle between uses. Observed three pairs of tongs on oven door handle.

Basic

In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of salt the scoop handle in contact with the salt.

Basic

Employee washed hands in a sink other than an approved handwash sink.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee rinse hands in three compartment sink.

Intermediate

Commercially processed reduced oxygen packaged fish SALMON bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

Basic - Commercially processed reduced oxygen packaged fish SALMON bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

Basic

Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table cook line.

Basic

Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee on cook line.

Basic

Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One cook wearing a watch on left wrist while preparing edamame..

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One cook wearing a watch on left wrist while preparing edamame..

Basic