BROWN DONKATSU

Food was not stored properly off the floor, which could allow contamination.

Hot foods must be kept at a temperature of at least 60°C (140°F) after cooking or reheating.

The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.

Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.

The restaurant's ventilation system needs to be thoroughly cleaned to properly remove cooking odors, fumes, and heat from the kitchen.

Food handlers must wash their hands regularly and follow proper sanitary practices to prevent food contamination.

Wiping cloths must be kept clean and in good repair, stored in a sanitizing solution when not in use, and dedicated to a single task rather than multiple purposes.