OKINAWA RESTAURANT

Washing fruits and vegetables — Inspector Note: Observed food employee wash metal pan in vegetable prep sink and then store pan as clean. C/A: raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: pan sent to the 3-compartment sink to be washed; discussed the purpose of vegetable prep sink

In-use utensils: properly stored — Inspector Note: 1. Observed knives stored in between preptop #2 and the prep table located in the main prep area of the main kitchen (in front of the ware washing area). 2. Observed scoops for rice stored in water observed at 130F. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: knives removed and washed, rinsed, and sanitized. water for scoops replaced with water observed at 181F

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black build up in the interior portion of the soda nozzles from the drink machine in the main kitchen and the interior chute of the bulk ice machine located in the main kitchen. C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. NOTE: soda nozzles scrubbed with brush and soaked in a QUAT solution observed at 200ppm. Correct ice machine by 2/6/26.

Proper cold holding temperatures — Inspector Note: Observed cold TCS food distinguished with an asterisks (*) holding above 41F throughout the main kitchen. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: margarine (labeled "keep refrigerated" allowed to be placed on TPHC), fried chicken on counter allowed to cool to 41F (removed from refrigeration at 11:00), all other items discarded.

Proper hot holding temperatures — Inspector Note: Observed shrimp tempura (112F), tempura imitation crab (110F), and fried rice (131F) being hot held below 135F in the main kitchen. C/A hot time/temperature control for safety food shall be maintained at 135°F or above COS: items reheated to 165F