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 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.

**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.

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