Bonzu Japanese Steakhouse & Sushi

Inspector notes: Observed cooked rice in a warmer with a temperature of 110 degrees Fahrenheit at front bar area, f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS The Rice was reheated to 165 for 15 second before placed on the line for hot holding.

Inspector notes: Observed the 3 containers for the dishwashing machine being stored on the floor in the dish room, Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored,i) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. The manager will have the container stored off the floor by 12/30/25