Feb 26, 2026
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(c) - handwashing aids & devices, use restrictions (c)
Observed equipment stored inside hand sink by prep unit CA: All hand sinks shall be fully equipped and used for hand washing only COS: Manager removed items
11C - approved thawing methods used
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed raw salmon thawing on sushi bar under ambient temperature CA: Maintain proper thawing methods of all raw animal proteins to include cooler holding 41 or below or cold running water not to exceed 70f COS: manager placed in cooler
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(j) - rinsing equipment & utensils after cleaning & sanitizing
Observed utensils stored in crevices of prep coolers CA: Maintain proper storage of all food service equipment and utensils to prevent contamination COS: utensils removed