KEIKO FISH

Fried shrimps internal temperature readings were observed at 58F and 56F, cooked salmon at 53F, 110F, and 118F. Both food containers were observed to be stored at ambient temperatures in the preparation area. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.

Code CHSC 113996

Sushi rice was observed at ambient temperature without time or written procedures. [Corrective action] When tiem only is employed for controlling the safety of potentially hazardous foods: food shall be time marked for 4 hours, written procedures shall be maintained, and food shall be served or discarded within 4 hours after it has been removed from temperature control.

Code CHSC 114000

Ice machine white and blue interior panels were observed with black and brown mold like residues on the food contact surfaces. [Corrective action] Food contact surfaces shall be properly cleaned and sanitized.

Code CHSC 114113