Afc Sushi @ Dominick'S # 1875

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

SOME DUST OBSERVED ON CEILING VENTS IN DELI AREA WHERE SUSHI PREP AREA LOCATED; REMOVE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN AND SANITIZE FLOORS AT UTILITY SINK AREA, ALL CORNERS IN THE DELI AREA AND REMOVE EXCESS BUILD UP FROM WALK-IN FREEZER FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST REMOVE EXCESS DUST BUILD UP AT DELI CEILING AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN INTERIOR OF COOLER BOTTOM SHELF TO REMOVE FOOD DEBRI AS WELL AS EXTERIOR OF COOLER DOORS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN FLOOR UNDER COOLER AND AROUND SUSHI STATION.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

TWO KNIVES HAVE CRACKED AND UNSANITARY HANDLES THAT ARE NOT BEING PROPERLY CLEANED OF BUILDUP, REPLACE THE DAMAGED KNIVES AND MAINTAIN THEM IN SANITARY CONDITION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE KNIFE HOLDERS ARE DIRTY AND MUST BE TAKEN APART AND WASHED, RINSED AND SANITIZE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST HAVE A CERTIFIED MANAGER ON DUTY WHILE HANDLING P.H.F. (SUSHI MENU-RAW FISH).

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST ORGANIZE BOTTOM CABINET UNDER PREP TABLE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Must clean the interior floor of prep cooler at serving area, & storage cabinet at east wall.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. Must provide an internal thermometer in prep cooler.