- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing before putting on gloves. Always wash hands before putting on gloves.
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Back hand sink by ice machine blocked with mop bucket and other containers. Discontinue. Make sure hand sink is always accessible for hand washing. CORRECTED
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Pitcher in hand sink by ice machine. Remove so hand sink can be used for hand washing at all times. CORRECTED2. Spoon placed in hand sink in sushi prep area. Remove. Wash - rinse- sanitize spoon. Do not place anything in or on hand sinks. CORRECTED
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Garden hose with sprayer arm used to srpay dishes, counters, floors, etc. Discontinue. May provide food safe garden hose for kitchen. 2. Make sure all bulk food containers are food safe or keep bulk foods in bags they come to store in until used up.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove any equipment not used in operation of facility.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on the counter. Please store in approved strength sanitizer solution.
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Octopus and fish in container below sushi hand sink at room temperature. Store all thawing foods in refrigeration. Or may thaw under running cold water in three bay sink when no dishes are in sink. When preparing foods keep in refrigeration while waiting to prepare. Do not store food below hand sink.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Painted wood table at end of dish machine drain board for dish trays. Discontinue. Provide smooth, non absorbent and easily cleanable metal or heavy plastic shelving. Do not use wood in kitchen.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Leak inside prep top cooler. Repair and remove standing water.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Kick plate inside ice machine is soiled. Please clean.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at front sushi prep area hand sink. Please provide.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak below 2 bay prep sink. Repair.
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11/12/2014 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: SUBMIT A TIME CONTROL PLAN TO OUR OFFICE FOR APPROVAL. SUSHI RICE IS CLEARLY MARKED ON RICE COOKER WHERE RICE IS STORED. SUSHI RICE IS TYPICALLY USED PRIOR TO THE 4 HOUR LIMIT. ENSURE TO CONTINUE TO LABEL AFTER PREPARED. WRITTEN PROCEDURE MAINTAINED AT ESTABLISHMENT FOR REFERENCE.
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. WOODEN BOWL USED FOR SUSHI RICE IS CRACKED AND NOT SMOOTH AND EASILY CLEANABLE. REMOVE AND REPLACE. 2. REPLACE TONGS THAT HAVE PLASTIC THAT IS PULLING AWAY FROM HANDLE AND IS BREAKING OFF. PLASTIC COULD BE A FOOD CONTAMINANT. HANDLE OF TONGS IS NOT SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. WOODEN BOWL USED FOR SUSHI RICE IS CRACKED AND NOT SMOOTH AND EASILY CLEANABLE. REMOVE AND REPLACE. 2. REPLACE TONGS THAT HAVE PLASTIC THAT IS PULLING AWAY FROM HANDLE AND IS BREAKING OFF. PLASTIC COULD BE A FOOD CONTAMINANT. HANDLE OF TONGS IS NOT SMOOTH AND EASILY CLEANABLE.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE TRASH "CHUTE" FROM WALL. MATERIALS ARE NOT SMOOTH AND EASILY CLEANABLE. PLACE TRASH IN CAN PROVIDED AND CLEAN WALL AS NEEDED. 2. REPLACE SLIDING DOORS ON COOLER. GLASS/CLEAR MATERIAL IS BROKEN AND TAPE IS COVERING. TAPE DOES NOT ALLOW FOR SURFACES TO BE SMOOTH AND EASILY CLEANABLE. 3. CARDBOARD ON SHELF AND IN DOOR OF UPRIGHT FREEZER CANNOT BE CLEANED AND IS ABSORBANT. ENSURE SURFACES ARE SMOOTH, EASILY CLEANABLE AND NONABSORBANT.
Location: Kitchen (front)
Equipment: -
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE TRASH "CHUTE" FROM WALL. MATERIALS ARE NOT SMOOTH AND EASILY CLEANABLE. PLACE TRASH IN CAN PROVIDED AND CLEAN WALL AS NEEDED. 2. REPLACE SLIDING DOORS ON COOLER. GLASS/CLEAR MATERIAL IS BROKEN AND TAPE IS COVERING. TAPE DOES NOT ALLOW FOR SURFACES TO BE SMOOTH AND EASILY CLEANABLE. 3. CARDBOARD ON SHELF AND IN DOOR OF UPRIGHT FREEZER CANNOT BE CLEANED AND IS ABSORBANT. ENSURE SURFACES ARE SMOOTH, EASILY CLEANABLE AND NONABSORBANT.
Location: Kitchen (front)
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE TRASH "CHUTE" FROM WALL. MATERIALS ARE NOT SMOOTH AND EASILY CLEANABLE. PLACE TRASH IN CAN PROVIDED AND CLEAN WALL AS NEEDED. 2. REPLACE SLIDING DOORS ON COOLER. GLASS/CLEAR MATERIAL IS BROKEN AND TAPE IS COVERING. TAPE DOES NOT ALLOW FOR SURFACES TO BE SMOOTH AND EASILY CLEANABLE. 3. CARDBOARD ON SHELF AND IN DOOR OF UPRIGHT FREEZER CANNOT BE CLEANED AND IS ABSORBANT. ENSURE SURFACES ARE SMOOTH, EASILY CLEANABLE AND NONABSORBANT.
Location: Kitchen
Equipment: Upright freezer
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: SMOKED SALMON STORED ON THE FLOOR IN BOX, THAWING. ENSURE TO STORE ALL FOOD OFF THE FLOOR AND USE PROPER THAWING METHODS.
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOODS IN UPRIGHT FREEZER ARE NOT COVERED. KEEP COVERED AT ALL TIMES.
Location: Kitchen
Equipment: Upright freezer
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL CONTAINER WITH TEMPURA.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: WOODEN BOX MADE FOR LINENS DELIVERED PRIOR TO OPENING AND IS LOCATED OUTSIDE. ENSURE TO CLEAN OUT BOTTOM OF BOX AND PROVIDE A CLEAN, PLASTIC CONTAINER WITH A LID TO ENSURE LINENS THAT ARE DELIVERED ARE OFF THE GROUND AND ARE NOT EXPOSED TO WEATHER/OUTSIDE CONTAMINANTS. REMOVED.
Location: -
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: SMOKED SALMON THAWING IN BOXES ON FLOOR. DISCONTINUE STORING ON FLOOR AND THAW UNDER REFRIGERATION.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETER IN COLD TOP COOLER. DIGITAL THERMOMTER ON THE SIDE IS NOT EASILY READABLE.
Location: Kitchen
Equipment: Cold top
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10/15/2014 | Pre-Licensing Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: SUBMIT A TIME CONTROL PLAN TO OUR OFFICE FOR APPROVAL.
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. WOODEN BOWL USED FOR SUSHI RICE IS CRACKED AND NOT SMOOTH AND EASILY CLEANABLE. REMOVE AND REPLACE. 2. REPLACE TONGS THAT HAVE PLASTIC THAT IS PULLING AWAY FROM HANDLE AND IS BREAKING OFF. PLASTIC COULD BE A FOOD CONTAMINANT. HANDLE OF TONGS IS NOT SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. WOODEN BOWL USED FOR SUSHI RICE IS CRACKED AND NOT SMOOTH AND EASILY CLEANABLE. REMOVE AND REPLACE. 2. REPLACE TONGS THAT HAVE PLASTIC THAT IS PULLING AWAY FROM HANDLE AND IS BREAKING OFF. PLASTIC COULD BE A FOOD CONTAMINANT. HANDLE OF TONGS IS NOT SMOOTH AND EASILY CLEANABLE.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE TRASH "CHUTE" FROM WALL. MATERIALS ARE NOT SMOOTH AND EASILY CLEANABLE. PLACE TRASH IN CAN PROVIDED AND CLEAN WALL AS NEEDED. 2. REPLACE SLIDING DOORS ON COOLER. GLASS/CLEAR MATERIAL IS BROKEN AND TAPE IS COVERING. TAPE DOES NOT ALLOW FOR SURFACES TO BE SMOOTH AND EASILY CLEANABLE. 3. CARDBOARD ON SHELF AND IN DOOR OF UPRIGHT FREEZER CANNOT BE CLEANED AND IS ABSORBANT. ENSURE SURFACES ARE SMOOTH, EASILY CLEANABLE AND NONABSORBANT.
Location: Kitchen (front)
Equipment: -
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE TRASH "CHUTE" FROM WALL. MATERIALS ARE NOT SMOOTH AND EASILY CLEANABLE. PLACE TRASH IN CAN PROVIDED AND CLEAN WALL AS NEEDED. 2. REPLACE SLIDING DOORS ON COOLER. GLASS/CLEAR MATERIAL IS BROKEN AND TAPE IS COVERING. TAPE DOES NOT ALLOW FOR SURFACES TO BE SMOOTH AND EASILY CLEANABLE. 3. CARDBOARD ON SHELF AND IN DOOR OF UPRIGHT FREEZER CANNOT BE CLEANED AND IS ABSORBANT. ENSURE SURFACES ARE SMOOTH, EASILY CLEANABLE AND NONABSORBANT.
Location: Kitchen (front)
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE TRASH "CHUTE" FROM WALL. MATERIALS ARE NOT SMOOTH AND EASILY CLEANABLE. PLACE TRASH IN CAN PROVIDED AND CLEAN WALL AS NEEDED. 2. REPLACE SLIDING DOORS ON COOLER. GLASS/CLEAR MATERIAL IS BROKEN AND TAPE IS COVERING. TAPE DOES NOT ALLOW FOR SURFACES TO BE SMOOTH AND EASILY CLEANABLE. 3. CARDBOARD ON SHELF AND IN DOOR OF UPRIGHT FREEZER CANNOT BE CLEANED AND IS ABSORBANT. ENSURE SURFACES ARE SMOOTH, EASILY CLEANABLE AND NONABSORBANT.
Location: Kitchen
Equipment: Upright freezer
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: SMOKED SALMON STORED ON THE FLOOR IN BOX, THAWING. ENSURE TO STORE ALL FOOD OFF THE FLOOR AND USE PROPER THAWING METHODS.
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOODS IN UPRIGHT FREEZER ARE NOT COVERED. KEEP COVERED AT ALL TIMES.
Location: Kitchen
Equipment: Upright freezer
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL CONTAINER WITH TEMPURA.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: WOODEN BOX MADE FOR LINENS DELIVERED PRIOR TO OPENING AND IS LOCATED OUTSIDE. ENSURE TO CLEAN OUT BOTTOM OF BOX AND PROVIDE A CLEAN, PLASTIC CONTAINER WITH A LID TO ENSURE LINENS THAT ARE DELIVERED ARE OFF THE GROUND AND ARE NOT EXPOSED TO WEATHER/OUTSIDE CONTAMINANTS. REMOVED.
Location: -
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: SMOKED SALMON THAWING IN BOXES ON FLOOR. DISCONTINUE STORING ON FLOOR AND THAW UNDER REFRIGERATION.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETER IN COLD TOP COOLER. DIGITAL THERMOMTER ON THE SIDE IS NOT EASILY READABLE.
Location: Kitchen
Equipment: Cold top
|
10/03/2014 | Pre-Licensing Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: SUBMIT A TIME CONTROL PLAN TO OUR OFFICE FOR APPROVAL.
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. WOODEN BOWL USED FOR SUSHI RICE IS CRACKED AND NOT SMOOTH AND EASILY CLEANABLE. REMOVE AND REPLACE. 2. REPLACE TONGS THAT HAVE PLASTIC THAT IS PULLING AWAY FROM HANDLE AND IS BREAKING OFF. PLASTIC COULD BE A FOOD CONTAMINANT. HANDLE OF TONGS IS NOT SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE TRASH "CHUTE" FROM WALL. MATERIALS ARE NOT SMOOTH AND EASILY CLEANABLE. PLACE TRASH IN CAN PROVIDED AND CLEAN WALL AS NEEDED. 2. REPLACE SLIDING DOORS ON COOLER. GLASS/CLEAR MATERIAL IS BROKEN AND TAPE IS COVERING. TAPE DOES NOT ALLOW FOR SURFACES TO BE SMOOTH AND EASILY CLEANABLE. 3. CARDBOARD ON SHELF AND IN DOOR OF UPRIGHT FREEZER CANNOT BE CLEANED AND IS ABSORBANT. ENSURE SURFACES ARE SMOOTH, EASILY CLEANABLE AND NONABSORBANT.
Location: Kitchen (front)
Equipment: -
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE TRASH "CHUTE" FROM WALL. MATERIALS ARE NOT SMOOTH AND EASILY CLEANABLE. PLACE TRASH IN CAN PROVIDED AND CLEAN WALL AS NEEDED. 2. REPLACE SLIDING DOORS ON COOLER. GLASS/CLEAR MATERIAL IS BROKEN AND TAPE IS COVERING. TAPE DOES NOT ALLOW FOR SURFACES TO BE SMOOTH AND EASILY CLEANABLE. 3. CARDBOARD ON SHELF AND IN DOOR OF UPRIGHT FREEZER CANNOT BE CLEANED AND IS ABSORBANT. ENSURE SURFACES ARE SMOOTH, EASILY CLEANABLE AND NONABSORBANT.
Location: Kitchen (front)
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE TRASH "CHUTE" FROM WALL. MATERIALS ARE NOT SMOOTH AND EASILY CLEANABLE. PLACE TRASH IN CAN PROVIDED AND CLEAN WALL AS NEEDED. 2. REPLACE SLIDING DOORS ON COOLER. GLASS/CLEAR MATERIAL IS BROKEN AND TAPE IS COVERING. TAPE DOES NOT ALLOW FOR SURFACES TO BE SMOOTH AND EASILY CLEANABLE. 3. CARDBOARD ON SHELF AND IN DOOR OF UPRIGHT FREEZER CANNOT BE CLEANED AND IS ABSORBANT. ENSURE SURFACES ARE SMOOTH, EASILY CLEANABLE AND NONABSORBANT.
Location: Kitchen
Equipment: Upright freezer
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: SMOKED SALMON STORED ON THE FLOOR IN BOX, THAWING. ENSURE TO STORE ALL FOOD OFF THE FLOOR AND USE PROPER THAWING METHODS.
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOODS IN UPRIGHT FREEZER ARE NOT COVERED. KEEP COVERED AT ALL TIMES.
Location: Kitchen
Equipment: Upright freezer
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL CONTAINER WITH TEMPURA.
Location: Kitchen (back)
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: WOODEN BOX MADE FOR LINENS DELIVERED PRIOR TO OPENING AND IS LOCATED OUTSIDE. ENSURE TO CLEAN OUT BOTTOM OF BOX AND PROVIDE A CLEAN, PLASTIC CONTAINER WITH A LID TO ENSURE LINENS THAT ARE DELIVERED ARE OFF THE GROUND AND ARE NOT EXPOSED TO WEATHER/OUTSIDE CONTAMINANTS.
Location: -
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: SMOKED SALMON THAWING IN BOXES ON FLOOR. DISCONTINUE STORING ON FLOOR AND THAW UNDER REFRIGERATION.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETER IN COLD TOP COOLER. DIGITAL THERMOMTER ON THE SIDE IS NOT EASILY READABLE.
Location: Kitchen
Equipment: Cold top
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09/26/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about SUSHI CLUB, 7230 W 10TH ST, Indianapolis, IN »