SUSHI KAWA RESTAURANT

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next ice machine not reaching least 85 degrees. It's reading 70-75. Hand wash sink next to sushi bar is reading over 85 degrees and 3 compartment sink is reading over 110

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents are soiled. They do have a schedule hood vent cleaning this month in march

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by prep area. Operator refilled paper towel dispenser. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In bread crumbs and flower have cups with no handle stored. Manager removed cups Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw chicken stored under 3 compartment sink to thaw. Manager place frozen raw chicken back into reach in freezer Corrected On-Site