Dec 30, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed salmon cold-holding above 47F in reach-in cooler behind sushi bar. Observed ambient temperature to be 50F. Observed risotto and butter cold-holding above 41F in reach-in cooler in main kitchen. COS: Reach-in cooler in main kitchen verified to be holding at 41F. Items towards front of unit that had temperatures above 41F were all placed on ice bath to rapidly cool. TCS items in reach-in cooler behind sushi bar were discarded if held past 4 hours. Salmon and tuna had been in unit less than 2 hours prior and were placed in an ice bath to rapidly cool.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
Observed hand sink behind bar to have no soap. RCA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC ensured hand soap readily accessible behind bar for handwashing.
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Observed no chlorine test strips available for dish machine behind bar. RCA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided