| Deducted | Remarks |
| 4 | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. // Handwashing sinks in the sushi department reached 77F. 5-103.11(B) Provide hot water generation and distribution systems sufficient to meet peak hot water demands throughout the food establishment.// Water temperature at 3-compartment sink for sushi department reached 77F. *Note - Meat department handsink reached 119F and restroom handsinks reached over 100F. PIC was instructed to use meat department sinks until maintenance is complete. |