Kobe

Observed shrimp in the prep top cooler cold holding at 55 degree Fahrenheits. CA: Temperature control for safety food shall be maintained at 41 degree fahrenheits or below. COS: Shrimp was taken back to walk in freezer and temp at 41 degree fahrenheits.

Observed sanitizer placed directly beside disposable cups. CA: Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single -service and single-use articles by separating the toxic materials by partioning or spacing. COS: Sanitizer was removed.

Raw chicken cooked on the grill had a final cook temperature of 135 deg f and 141 deg f. CA: All poultry shall be cooked to 165°F (74°C) or above for < 1 second (instantaneous). COS: Discarded voluntarily, and cooked another batch. This batch of chicken was at 180 deg f.

Noodles and beef cold holding were temped at 45 deg f; CA: All tcs food cold holding shall be maintained at 41 deg f or below; COS: Moved to walk in cooler to cool.

Multiple sauce working containers aren't labeled. All working containers with food in them must be individually labeled.

No written procedures or procedure available for employees to follow when responding to vomiting or diarrheal events. A food establishment shall have procedures for employees to follow, and the procedures shall address the specific actions employees must take. CA: Told PIC to write a procedures; will come back in 10 days to check.

Walk in cooler doesn't have enough lighting in the unit. The light intensity shall be: at least 10 ft candles at a distance of 30 inches. Will come back in 72 hours to check.

Multiple items in reach in cooler out of temperature. Temped above 41 deg f. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2. of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: Discarded during inspection.

Spray bottle of chemical not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: Labeled during inspection.