Pizza Maru & Katsuya Alberta

1. Cheese was kept on the counter at 9.8°C., , 2. Cooked chicken was kept on the counter to thaw with an internal temperature of 7.2°C., , Foods were promptly kept in the prep cooler and fridge., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.

1. Uncooked raw egg batter was kept on the counter with a temperature of 14.8°C. , , 2. Breadcrumbs for the port batter was kept on the counter at 13.4°C., , 3. Cut cooked pork was stored by the deep fryer ay 22.4°C., , 4. Table cream was stored on the counter with a temperature of 22.6°C., , Food items were discarded., , Keep eggs in ice bath and ensure it is maintained at 7°C or less., , Food must be maintained at 4°C or less or at 60°C or above.

1. Handwashing sink at the kitchen area was obstructed with a black crate and white plastics stacked together., , 2. Handwashing sink at the cook line was obstructed a garbage bin,, , The items were promptly removed., , Ensure handwashing skins are accessible at all times.

1. Used serving utensil for the raw egg batter stored in a container at 18.8°C. , , 2. Serving utensils were stored in stagnant water at 25°C. Food debris were noted on top of the water., , 3. Rice scoop was stored in a container at beside the rice cooker at the front dining area., , Serving utensils were washed and stored in quat sanitizer solution at 200 ppm., , Serving utensils for the egg batter was stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.