Samurai Sushi & Hibachi Restaurant, 7125 Mills Civic Pkwy 110 West Des Moines, Ia 50266, , IA - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 10/23/2014 | Physical Recheck |
- Food storage - preventing contamination from the premises
Observation: Onions and Carrots stored on floor in walk-in refrigerator.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: No thermometers provided for sushi bar and back server station reach-in.
- Food storage containers identified with common name of food
Observation: Bottles of sauces stored on sushi bar with no label.
- Drying mops
Observation: Mops not stored to air dry in-between uses.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Pre-cooked ready-to-eat asparagus stored on top of raw fish. Eggs stored above ready-to-eat foods in hibachi grill cold table reach-in and stored in front wait station.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Sauces, dressings, and other opened packages outside of their original container stored without date marking.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: No system or documentation in place that provides proof that time is being controlled for removal of sushi rice past 4 hours.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Mounted can opener on kitchen prep table had food residue on the blade.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves behind the sushi bar are soiled.
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used for wiping sushi bar and kitchen equipment not stored in sanitizer solution in between uses.
- Handwashing signage
Observation: no hand washing sign at the sushi bar identifying hand sink.
|
10/15/2014 | Regular |
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