Kikka-south Loop

PROPER DATE MARKING AND DISPOSITION

MUST PROVIDE DATE MARKINGS ON ALL RTE FOODS STORED IN COOLERS THAT ARE HELD OVER 24 HOURS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NEW CUTTING BORDS NEEDED WHERE WORN AND DISCOLORED. CORRECT AND MAINTAIN.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

HIGH TEMPERATURE DISH MACHINE CURRENTKY IN USE, UNABLE TO SANITIZE PROPERLY, 138F AT FINAL RINSE. INSTRUCTED TO REPAIR THE MACHINE TO PROVIDE AT LEAST 180 F FOR THE SANITIZING CYCLE AND TO USE THE THREE COMPARTMENT SINK WITH A CHEMICAL SANITIZER UNTI...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

OBSERVED EXPOSED HANDSINK IN RAW MEAT PREP ROOM WITHOUT SOAP OR SANITARY HAND DRYING DEVICE. INSTRUCTED TO MAINTAIN A SUPPLY OF SOAP AND SANITARY HAND DRYING DEVICE AT EACH HANDSINK AT ALL TIMES. CRITICAL CITATION ISSUED: 7-38-030.

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

CLEAN FLOORS IN REAR STORAGE AREA UNDERNEATH DESIGNATED AREA AND IN MOP SINK CLOSET.

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

CLEAN HOOD ABOVE DISHMACHINE. CLEAN WALLS INSIDE DESIGNATED MOP CLOSET.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

SANITARY SOLUTION FOR WIPING CLOTHS FOUND AT 10PPM, INSTRUCTED TO MAINTAIN CONCENTRATION AND 50-100PPM.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST INVERT ALL MULTI USE ITEMS.(STORE UPSIDE DOWN)

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

MUST DETAIL CLEAN FLOORS IN THE DISHWASHING AREA AND KEEP FLOORS DRY.

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

NO CERTIFIED FOOD MANAGER ON SITE/DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS SUSHI,CHICKEN,SALMON, TUNA AND RICE. A CERTIFIED FOOD MANAGER MUST BE ON DUTY AT ALL TIMES. SERIOUS CITATION ISSUED #7-38-012.

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

FLOORS NEED CLEANING TO REMOVE SPILLS IN PREP/COOKING 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 EXTERIOR OF BOTH RICE COOKERS AT PREP AREA.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOORS UNDER THE DISH MACHINE AND STOVE ARE DIRTY, CLEAN THE FLOOR UNDER AND BEHIND EQUIPMENT IN DETAIL.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

USED WIPING CLOTHS LEFT OUT ON THE COUNTERS, STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE.