Takoyami

**Corrected**, Following food items in the kitchen measured greater than 17*C internally and were discarded by the operator during inspection. , - 1 container of batter containing milk at 17*C., - Octopus legs at 22.4 *C. , - 1 container of garlic oil at 23.6*C. , - 101 eggs stored at room temperature for over 24 hours. , , **Ensure high risk foods are stored at 4*C or below at all times to prevent bacterial growth.

**Corrected**, Facility was using a domestic dishwasher in the kitchen. Upon reviewing the manufacturer’s instructions, the dishwasher reaches a maximum of 65°C only. , - Operator disconnected the dishwasher during inspection. , , **Ensure high-temperature dishwashers are reaching 71 °C at all times for adequate sanitization. , , Note: Unable to verify the final rinse temperature at the dish level during the inspection, as the dishwasher cycle exceeded the operational time of the waterproof thermometer.

**Corrected**, Facility connected the hand sink faucet to the dishwasher. , - Operator removed the dishwasher pipe during inspection. , , **Please ensure that hand sink remains unobstructed and accessible at all times.

Facility was using reusable customer bowls. , , **Use only disposable customer utensils as the facility is restricted from using reusable utensils.