TOKYO DELIGHT

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple metal pans and 6 plastic containers stored clean and wet above 3-compartment sink in the main kitchen and under steam table in the front service area. CA: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a self-draining position that allows air drying COS: PIC and employee removed metal pans from front area and placed them above 3-compartment sink to properly air dry.

Nonfood-contact surfaces clean — Inspector Note: Observed ice debris accumulation in the Walk in Freezer on interior side of the door and on freezer door flaps. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Proper hot holding temperatures — Inspector Note: Observed rice in rice cooker hot holding at temperature below 135F. PIC stated that the rice was made about 30 minutes prior to inspector's arrival. CA: 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 135°F (57°C) or above. COS: The rice was reheated to 165F for hot holding.