Anzu Restaurant Fails Reinspection

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

Measured octupus eggs at 45F and Benito-based dashi at 44F inside 2-door cooler number RIC-12 on the cooks' line. These and all other potentially hazardous foods were moved to a working cooler. Mesaured turkey at 47F, cut tomato at 45F, and bacon at 49F on the top portion of food preparation cooler named "sandwich cooler 1". These foods had been there for less than 3 hours. These foods were all moved to a working cooler.

Without hot water, dishes cannot be sanitized and hands cannot be properly washed. Allows survival of viruses and bacteria that cause foodborne illness.

Observed both the hot and cold water to be inoperable at the food preparation sink on the sushi bar. Provide hot and cold running water under pressure to the sink.

Improper dishwashing spreads pathogens across all dishes. Hepatitis A survives on improperly washed dishes for weeks. Causes recurring outbreak cycles.

The operator did not have 160F temperature test strips readily available at the heat sanitizing dishwash machine in the kitchen. Provide 160F temperature test strips (or a functioning maximum temperature registering thermometer).

Improper dishwashing spreads pathogens across all dishes. Hepatitis A survives on improperly washed dishes for weeks. Causes recurring outbreak cycles.

The operator did not have 160F temperature test strips readily available at the heat sanitizing dishwash machine in the kitchen. Provide 160F temperature test strips (or a functioning maximum temperature registering thermometer).