Fusion Poke

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

FOUND NO HOT WATER AT THE HANDWASHING SINKS LOCATED IN THE WOMENS RESTROOMS ON THE SECOND AND THIRD FLOOR. WATER IS AT 68.0 F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100 F AND MAXIMUM OF 120 F. PRIORITY VIOLATION 7-38-030(C). CITATION I...

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPERATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MUST PROVIDE CONSUMER ADVISORY DISCLOSURE, AND REMINDER. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

OBSERVED THE SUSHI RICE pH LAB REPORT DATED FROM 2009. MUST PROVIDE A CERTIFIED LAB PRODUCT ASSESSMENT TO VERIFY pH WITHIN THE LAST FIVE YEATS. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST PROVIDE IDENTIFICATION LABELS ON ALL FOODS STORED OUT OF ORIGINAL PACKAGE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.

ALLERGEN TRAINING AS REQUIRED

MUST PROVIDE ALLERGEN TRAINING CERTIFICATION.

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

OBSERVED FOOD/GRIME BUILD UP INSIDE FLOOR DRAIN UNDER 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN INTERIOR OF FLOOR DRAIN AND MAINTAIN.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

INADEQUATE FOOD PROTECTION, NO WALLS SURROUNDING PREP AREA, INSTRUCTED TO INSTALL A BARRIER TO PREVENT PUBLIC ACCESS AND CONTAMINATION TO PREP AREA. SNEEZE GUARD AT SURROUNDING SIDES TOO SHORT.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

3-COMP SINK TOO TOO SMALL TO ACCOMMODATE FACILITY UTENSILS, NO DRAIN BOARD, NO GREASE TRAP. NO BARRIER BETWEEN HAND SINK AND 3-COMP SINK.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NO SINK STOPPERS AT 3-COMP SINK.