- Hand sink improper usage (corrected)
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: PLEASE DO NOT USE HANDSINKS TO FILL WATER BOTTLES. USE ONLY FOR HANDWASHING
Location: Sushi bar
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE DO NOT STORE CELL PHONES ON FOOD PREP TABLES
Location: Sushi bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: UPRIGHT FREEZER IN SUSHI AREA2: REACH IN COOLER NEXT TO SUSHI BAR
Location: Kitchen
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05/30/2014 | Recheck |
- Hand sink improper usage
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: PLEASE DO NOT USE HANDSINKS TO FILL WATER BOTTLES. USE ONLY FOR HANDWASHING
Location: Sushi bar
Equipment: Hand sink
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE DO NOT STORE CELL PHONES ON FOOD PREP TABLES
Location: Sushi bar
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: UPRIGHT FREEZER IN SUSHI AREA2: REACH IN COOLER NEXT TO SUSHI BAR
Location: Kitchen
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05/16/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SUSHI BAR COOLER AT 46 DEGREES F. PLEASE MAINTAIN AT 41 DEGREES F OR BELOW
Location: Sushi bar
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLEASE REPAIR SUSHI BAR HANDSINK HOT WATER HANDLE
Location: Sushi bar
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PLEASE REPLACE MISSING LIGHTS IN COOK LINE AREA AND BACK KITCHEN
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PLEASE REPLACE MISSING LIGHTS IN COOK LINE AREA AND BACK KITCHEN
Location: Cook line
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: LARGE GAP AROUND BACK SCREEN DOOR. PLEASE SEAL SO THAT THE DOOR IS TIGHT FITTING
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PLEASE REPAIR FLOOR TILES AROUND FLOOR DRAIN IN COOK AREA
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS IN COOK LINE AREA
Location: Cook line
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04/30/2014 | Pre-Licensing Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SUSHI BAR COOLER AT 46 DEGREES F. PLEASE MAINTAIN AT 41 DEGREES F OR BELOW
Location: Sushi bar
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLEASE REPAIR SUSHI BAR HANDSINK HOT WATER HANDLE
Location: Sushi bar
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PLEASE REPLACE MISSING LIGHTS IN COOK LINE AREA AND BACK KITCHEN
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PLEASE REPLACE MISSING LIGHTS IN COOK LINE AREA AND BACK KITCHEN
Location: Cook line
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: LARGE GAP AROUND BACK SCREEN DOOR. PLEASE SEAL SO THAT THE DOOR IS TIGHT FITTING
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PLEASE REPAIR FLOOR TILES AROUND FLOOR DRAIN IN COOK AREA
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS IN COOK LINE AREA
Location: Cook line
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04/23/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about OISHI SUSHI RESTAURANT, 6929 E 10TH ST, Indianapolis, IN »