KING OF THE ROLL

In the preparation area, fried shrimp, the internal temperature readings were 78F and 76F, and for fried crab, 76F and 79F. Both food items were observed to be stored at ambient temperatures. In the two door reach-in unit, grilled chicken internal temperature readings were at 53F and 51F, raw shrimp at 44F, beef broth at 45F, and tofu at 45F. In the sushi bar area, fish eggs internal temperature reading was at 53F, crab salad 52F were observed in the cold holding unit. Cooked eel internal temperature was measured at 93F and 96F in the small griddle equipment. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.

Code CHSC 113996

Handwashing facility in the employee restroom is lacking hot water. [Corrective action] Provide warm water of at least 100 °F but not greater than 108 °F.

Code CHSC 114195

Sushi rice was observed to be at ambient temperature without a time label, time marking, or written procedures. According to the owner, he stated that he was busy putting the time labels on the sushi container. [Corrective action] Food shall be time marked for 4 hours, food not marked or marked over shall be served, consumed or discarded, and written procedures that ensure compliance shall be maintained in the food facility.

Code CHSC 114000