KAMIKAZE

Sushi rice was observed without time or written procedures in the sushi area. [Corrective action] when time only rather than time in conjuction with temperature is being employeed as a means to controlling the safety of potentially hazardous foods: food shall be time marked for 4 hours, maintain written procedures, and food shall be served or discarded within 4 hours after it has been removed from temperature control.

Code CHSC 114000

An employee was observed cooking raw chicken, After the chicken was removed from the griddle equipment, the final internal temperature readings were measured at 154F, 149F, and 152F in different parts of the food. [Corrective action] Raw chicken shall be cooked to a minimum internal temperature of 165F or above for 15 seconds.

Code CHSC 114004

Chlorine sanitizing solution measured 0 ppm in the mechanical dishwasher. The dishwasher was observed being used during the time of the observation. [Corrective action] Always provide chlorine at 50 ppm in the mechanical dishwasher.

Code CHSC 114099.7

Fried shrimps internal temperature readings were measured at 102F, 104F, 108F, raw shirmps at 70F and 68F, and adamame 45F were observed to be stored at ambient temperature in the preparation area. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.

Code CHSC 113996