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6-1D: .04(6)(i)Soup bases (miso, spicy miso, tonkatsu) were not discarded after 4 hours at 320pm (marked 11am-3pm). // When using Time Control (TPHC) for a maximum of 4 hours:
1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3) foods not consumed before the discard time shall be discarded; (P)
4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)
Corrective Actions: Foods were discarded. //
13A: .02(1)(d)Most recent inspection report not on display. // The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)
Corrective Actions: Today's inspection report displayed upon exit. //
All hot holding and cold holding temperatures in compliance unless otherwise noted.
NOTE: Ensure raw frozen fish is removed from the vacuum packaging prior to thawing.
A required additional routine inspection will occur before 8/8/2023.
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