XENGO RESTAURANT

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed cooling smoked salmon and tuna in middle reach in cooler of sushi bar tightly wrapped in plastic wrap. C/A: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Food items loosely covered.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored on prep table in main kitchen. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n COS: Wiping cloths stored inside of sanitizer bucket measuring 50 ppm chlorine.

Proper cold holding temperatures — Inspector Note: Observed mayo sauce temping at above 41F on the counter in main kitchen. Observed crab salad and tuna temping above 41F in the middle under counter reach in cooler of sushi bar. C/A: 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 COS: Food items discarded.