Follow-up from 5/13/24 routine inspection.
10 day follow-up items -
16 - 1770(a) - Food contact surfaces - Hoods above cooking tables and main kitchen. Hoods had been cleaned. Do on a regular schedule. Make sure vents are arranged corrected with no gaps.
36 - 1730(b) - Thermometer provided and accurate - Sushi display thermometer not correct. New thermometer in display - 41F.
48 - 1530 - Warewashing test strips - Cl test strips for dishwasher. Ecolab brought - John showed me.
Also followed up on items corrected on site last time -
10 - 3020 - Soap at all hand sinks - Checked and there.
15 - 470 - Uncovered butter in walk-in - Covered.
20 - 800 - Cooling. Yum Yum sauce in walk-in 39F. Soup was cooking, not cooling. Use ice to add to it now instead of water to rapidly cool.
22 - 820 (A2) - TCS foods - Clear reach in - 38F.
45 - 2000 (A)(C) - Single service in dry storage - All off floor.
| Description | Temperature | State of Food |
| Yum Yum sauce - Walk-in | 39 °F | Cold Holding |
| Description | Temperature |
| Sushi display | 41 °F |
| Clear reach in - Kitchen | 38 °F |
