- 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: WRITTEN PROCEDURE FOR SUSHI RICE PREPARATION AND HOLDING NOT AVAILABLE.PROVIDE WRITTEN PROCEDURE FOR SUSHI RICE STORED WITHOUT TEMPERATURE CONTROL.RECHECK: PROCEDURE SENT BY EMAIL.VIOLATION CORRECTED.
Location: Sushi bar
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO MEASURABLE CHLORINE SANITZER AVAILABLE IN BUCKET LOCATED ON COOK LINE.MAINTAIN SOLUTION AT 100 PPM CHLORINE.
Location: Kitchen (back)
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNWRAPPED BEVERAGE STRAWS SERVED TO CUSTOMERS.PROVIDE PRE-WRAPPED BEVERAGE STRAWS TO PROTECT FROM CONTAMINATION.
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08/14/2014 | 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: WRITTEN PROCEDURE FOR SUSHI RICE PREPARATION AND HOLDING NOT AVAILABLE.PROVIDE WRITTEN PROCEDURE FOR SUSHI RICE STORED WITHOUT TEMPERATURE CONTROL.
Location: Sushi bar
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO MEASURABLE CHLORINE SANITZER AVAILABLE IN BUCKET LOCATED ON COOK LINE.MAINTAIN SOLUTION AT 100 PPM CHLORINE.
Location: Kitchen (back)
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNWRAPPED BEVERAGE STRAWS SERVED TO CUSTOMERS.PROVIDE PRE-WRAPPED BEVERAGE STRAWS TO PROTECT FROM CONTAMINATION.
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08/07/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: VEGETABLE SLICER STORED SOILED WITH FOOD DEBRIS ON SURFACE INCLUDING BLADE.ENSURE EQUIPMENT HAS BEEN CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE.
Location: Kitchen
Equipment: Slicer
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. CARD BOARD LINING SHELVING IN SUSHI BAR.REMOVE CARDBOARD. SURFACE SHOULD BE SMOOTH AND EASILY CLEANABLE.2. TRASH CAN COMPARTMENT AREA WALLS AND FLOORS SOILED IN SUSHI BAR SOILED.CLEAN ALL SURFACES THOROUGHLY.
Location: Kitchen
- 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: STORAGE SHELVING BELOW COUNTER TOP LINED WITH FOIL.REMOVE FOIL. SURFACE SHOULD BE SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. COATING OF LIME AND CALCIUM ON THE INTERIOR SURFACE OF DISH MACHINE. DELIME INTERIOR TO REMOVE ALL BUILD UP.2, FOOD SPLATTERED ON SURFACE OF STORAGE SHELVING AND LEGS LOCATED NEAR 3 COMPARTMENT SINK.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: 1. KICK PLATE SOILED WITH BUILD UP LOCATED ON THE INTERIOR SURFACE OF ICE MACHINE.CLEAN THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.2. VEGETABLE PREP SINK BASINS (2 BAY) SOILED WITH BUILD UP.CLEAN AND SANITIZE SINK THOROUGHLY IN BETWEEN USE TO PREVENT BUILD UP.
Location: Kitchen (back)
Equipment: Ice machine
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03/17/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: VEGETABLE SLICER STORED SOILED WITH FOOD DEBRIS ON SURFACE INCLUDING BLADE.ENSURE EQUIPMENT HAS BEEN CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE.
Location: Kitchen
Equipment: Slicer
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. CARD BOARD LINING SHELVING IN SUSHI BAR.REMOVE CARDBOARD. SURFACE SHOULD BE SMOOTH AND EASILY CLEANABLE.2. TRASH CAN COMPARTMENT AREA WALLS AND FLOORS SOILED IN SUSHI BAR SOILED.CLEAN ALL SURFACES THOROUGHLY.
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: STORAGE SHELVING BELOW COUNTER TOP LINED WITH FOIL.REMOVE FOIL. SURFACE SHOULD BE SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. COATING OF LIME AND CALCIUM ON THE INTERIOR SURFACE OF DISH MACHINE. DELIME INTERIOR TO REMOVE ALL BUILD UP.2, FOOD SPLATTERED ON SURFACE OF STORAGE SHELVING AND LEGS LOCATED NEAR 3 COMPARTMENT SINK.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- 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: 1. KICK PLATE SOILED WITH BUILD UP LOCATED ON THE INTERIOR SURFACE OF ICE MACHINE.CLEAN THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.2. VEGETABLE PREP SINK BASINS (2 BAY) SOILED WITH BUILD UP.CLEAN AND SANITIZE SINK THOROUGHLY IN BETWEEN USE TO PREVENT BUILD UP.
Location: Kitchen (back)
Equipment: Ice machine
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03/10/2014 | Routine |
- No hand washing (when) (corrected)
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: HANDS NOT WASHED IN BETWEEN GLOVE USE AT SUSHI BAR.ENSURE HANDS ARE WASHED IN BETWEEN GLOVE CHANGE.
- 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: FOOD CONTAINER STORED INSIDE HAND SINK LOCATED AT WAIT STAFF AREA.STORE NOTHING INSIDE HAND SINK. USE HAND SINK FOR WASHING HANDS ONLY.
Location: Wait staff area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO CHLORINE SANITIZER PRESENT IN SOLUTION OF BUCKETS CONTAINING TOWELS.MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM CHLORINE.
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: SINGLE USE PLASTIC CONTAINERS STORED INSIDE BULK CONTAINERS OF SUGAR, FLOUR, SALT, ETC..PROVIDE DURABLE SCOOPS WITH HANDLE TO DISPENSE PRODUCT.
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP HANDLE LYING DOWN IN ICE LOCATED IN BIN.STORE HANDLE WITH SCOOP ABOVE ICE TO PREVENT CONTAMINATION.
Location: Service counter
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11/04/2013 | Recheck |
- 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: HANDS NOT WASHED IN BETWEEN GLOVE USE AT SUSHI BAR.ENSURE HANDS ARE WASHED IN BETWEEN GLOVE CHANGE.
- 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: FOOD CONTAINER STORED INSIDE HAND SINK LOCATED AT WAIT STAFF AREA.STORE NOTHING INSIDE HAND SINK. USE HAND SINK FOR WASHING HANDS ONLY.
Location: Wait staff area
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO CHLORINE SANITIZER PRESENT IN SOLUTION OF BUCKETS CONTAINING TOWELS.MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM CHLORINE.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: SINGLE USE PLASTIC CONTAINERS STORED INSIDE BULK CONTAINERS OF SUGAR, FLOUR, SALT, ETC..PROVIDE DURABLE SCOOPS WITH HANDLE TO DISPENSE PRODUCT.
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP HANDLE LYING DOWN IN ICE LOCATED IN BIN.STORE HANDLE WITH SCOOP ABOVE ICE TO PREVENT CONTAMINATION.
Location: Service counter
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10/28/2013 | Routine |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: SUSHI CHEF PUT ON A PAIR OF FOOD SEVICE GLOVES PREVIOUSLY WORN LOCATED STORED ON COUNTER TOP. ANOTHER PAIR WAS STORED BEHIND HAND SINK FAUCET FIXTURES IN THE SHUSH.GLOVES SHOULD BE DISCADED IMMEDIATELY AFTER REMOVAL FROM HANDS.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE WAS NOT RELEASING SANITZING AFTER CYCLING 2 TIMES.ENSURE MACHINE IS CHECKED DAILY TO ENSURE EQUIPMENT AND DISHES ARE SANITIZED AT THE PROPER CONCENTRATION OF 50 PPM CHLORINE.
Location: Wait staff area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE WAS NOT RELEASING SANITZING AFTER CYCLING 2 TIMES.ENSURE MACHINE IS CHECKED DAILY TO ENSURE EQUIPMENT AND DISHES ARE SANITIZED AT THE PROPER CONCENTRATION OF 50 PPM CHLORINE.
Location: Dish machine area
Equipment: Dishmachine
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CUTTING BOARD STORED ON THE FLOOR LOCATED IN THE SUSHI BAR.STORE BOARD ON A SANITARY SURFACE AT LEAST SIX INCHES OFF THE FLOOR.
Location: Sushi bar
- 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: WALLS, PIPE, AND FLOORS SOILED BELOW HAND SINK LOCATED INT THE SUSHI BAR.CLEAN AREA THOROUGHLY.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CALCIUM BUILD UP ON THE INTERIOR OF THE DISH MACHINE.REMOVE BUILD UP2. HAND SINK AND SOAP DISPENSER SOILED LOCATED IN SUSH BAR.CLEAN THOROUGHLHY.
Location: Dish machine area
Equipment: Dishmachine
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: ORANGE TOWEL WAS COVERING CUCUMBER LOCATED INSIDE WALK IN COOLER/LINENS AND NAPKINS MAY NOT BE USED IN CONTACT WITH FOOD.
Location: Walk-in cooler
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06/13/2013 | Recheck |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: SUSHI CHEF PUT ON A PAIR OF FOOD SEVICE GLOVES PREVIOUSLY WORN LOCATED STORED ON COUNTER TOP. ANOTHER PAIR WAS STORED BEHIND HAND SINK FAUCET FIXTURES IN THE SHUSH.GLOVES SHOULD BE DISCADED IMMEDIATELY AFTER REMOVAL FROM HANDS.
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE WAS NOT RELEASING SANITZING AFTER CYCLING 2 TIMES.ENSURE MACHINE IS CHECKED DAILY TO ENSURE EQUIPMENT AND DISHES ARE SANITIZED AT THE PROPER CONCENTRATION OF 50 PPM CHLORINE.
Location: Wait staff area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE WAS NOT RELEASING SANITZING AFTER CYCLING 2 TIMES.ENSURE MACHINE IS CHECKED DAILY TO ENSURE EQUIPMENT AND DISHES ARE SANITIZED AT THE PROPER CONCENTRATION OF 50 PPM CHLORINE.
Location: Dish machine area
Equipment: Dishmachine
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CUTTING BOARD STORED ON THE FLOOR LOCATED IN THE SUSHI BAR.STORE BOARD ON A SANITARY SURFACE AT LEAST SIX INCHES OFF THE FLOOR.
Location: Sushi bar
- 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: WALLS, PIPE, AND FLOORS SOILED BELOW HAND SINK LOCATED INT THE SUSHI BAR.CLEAN AREA THOROUGHLY.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CALCIUM BUILD UP ON THE INTERIOR OF THE DISH MACHINE.REMOVE BUILD UP2. HAND SINK AND SOAP DISPENSER SOILED LOCATED IN SUSH BAR.CLEAN THOROUGHLHY.
Location: Dish machine area
Equipment: Dishmachine
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: ORANGE TOWEL WAS COVERING BOK CHOY LOCATED INSIDE WALK IN COOLER/LINENS AND NAPKINS MAY NOT BE USED IN CONTACT WITH FOOD.
Location: Walk-in cooler
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06/06/2013 | Routine |
- Time vs. temperature (corrected on site)
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: FOUR HOUR DISCARD TIME MISSING ON RICE STORED INSIDE STEAMER AND LARGE BOWL STORED NEARY BY.ENSURE ALL RICE IS PROPERLY MARKED OR DOCUMENTED WITH A FOUR HOUR DISCARD TIME.
Location: Sushi bar
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: W-D 40 AND BOTTLE OF CLEANING AGENT STORED BELOW PREP TABLE CONTAINING FOOD. STORE TOXIC CHEMICALS IN A SEPARATE AREA AWAY FROM FOOD.
Location: Kitchen (back)
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP HEADS STORED INSIDE MOP SINK. HANG MOPS ON MOP RACK WHEN NOT IN USE.
Location: Kitchen (back)
- 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: LARGE BOWL OF SUSHI RICE STORED NEXT TO THE HAND SINK LOCATED AT THE SUSHI BAR.STORE RICE AWAY FROM HAND SINK TO PROTECT FROM POSSIBLE CONTAMINATION.
Location: Sushi bar
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP HANDLE LYING DOWN IN ICE.STORE SCOOP WITH HANDLE ABOVE ICE.
Location: Wait staff area
|
03/01/2013 | Recheck |
- Time vs. temperature (corrected on site)
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: FOUR HOUR DISCARD TIME MISSING ON RICE STORED INSIDE STEAMER AND LARGE BOWL STORED NEARY BY.ENSURE ALL RICE IS PROPERLY MARKED OR DOCUMENTED WITH A FOUR HOUR DISCARD TIME.
Location: Sushi bar
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: W-D 40 AND BOTTLE OF CLEANING AGENT STORED BELOW PREP TABLE CONTAINING FOOD. STORE TOXIC CHEMICALS IN A SEPARATE AREA AWAY FROM FOOD.
Location: Kitchen (back)
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP HEADS STORED INSIDE MOP SINK. HANG MOPS ON MOP RACK WHEN NOT IN USE.
Location: Kitchen (back)
- 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: LARGE BOWL OF SUSHI RICE STORED NEXT TO THE HAND SINK LOCATED AT THE SUSHI BAR.STORE RICE AWAY FROM HAND SINK TO PROTECT FROM POSSIBLE CONTAMINATION.
Location: Sushi bar
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP HANDLE LYING DOWN IN ICE.STORE SCOOP WITH HANDLE ABOVE ICE.
Location: Wait staff area
|
02/22/2013 | Routine |
- 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: FOIL LINING STORAGE SHELF BELOW PREP TABLE IN BACK KITCHEN. REMOVE FOIL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Kitchen (back)
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11/14/2012 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP CONTAINING KNIVES SOILED WITH BUILD UP (RUST SPOTS). CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Sushi bar
- 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 A VISIBLE THERMOMETER INSIDE SMALL REACH IN REFRIGERATOR LOCATED AT THE SUSHI BAR.
Location: Sushi bar
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK AT THE SUSHI BAR.
Location: Sushi bar
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07/18/2012 | Routine |
- Linens food contact (corrected on site)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: GREEN CLOTH STORED ACROSS RICE STORED IN STEAMER LOCATED AT SUSHI BAR. DISCONTINUE USING LINENS TO COVER FOOD. PROVIDE FOOD APPROVED COVER.
Location: Sushi bar
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03/01/2012 | Routine |
Restaurant representatives - add corrected or new information about SUSHI HOUSE, 11647 FOX RD, Lawrence, IN »