Ryuko

There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.

Food items in the cooler inserts in the food prep tables were measured at 6-7°C. The lids of the food prep tables were kept open, and the manager mentioned that they just finished a rush. The inspector mentioned to keep the lids of the tables closed whenever possible, especially after a rush. The tables were closed afterwards.

The paper towels in the handwashing stations were not placed in a paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. , **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.

The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 75°C (versus 85°C as per the built-in thermometer). The inspector informed the manager that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.