Teriyaki Madness

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink blocked by prep area. Must have hand sink available at all times.

Thermometers provided and accurate — Inspector Note: Failure to have TMD inside any of th RIC/RIF CA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Adequate handwashing facilities supplied & accessible — Inspector Note: Failure to have hand soap at any hand sink CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap

Response procedures for vomiting & diarrheal events — Inspector Note: Failure to have vomit Diarrheal kit CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.