Kabuki Restaurant

Inspector notes: Observed organic matter on the inside of the bar gun beverage dispenser nozzle at the bar. Person in charge removed the nozzle in question to be washed, rinsed and sanitized at time of inspection. Discussed with person in charge to clean the dispenser more frequently. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed a handwashing sink at the bar with a leak on the bottom of the sink. Person in charge is waiting on a part to have the sink repaired. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed a small, covered metal container of cooked scallops that were cooling inside of a small, undercounter refrigerator according to the person in charge. The internal temperature of the scallops as measured using a probe thermometer was holding at 72°F. According to the person in charge, the scallops had been cooked and started cooling within 30 minutes of the inspection. The cooling scallops were taken out of the pan and placed into a wide, flat shallow pan and left uncovered and placed up high inside of the walk-in cooler to finish cooling. Discussed with person in charge that TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means