Ajoomma

*42 Nonfood-contact surfaces material

Rusted shelf under the preparation table Newspaper lining under the fryers Cloth towel used under the cutting board

*43 Ventilation hood systems, adequacy

Using a class 2 hood for frying

*38 Thawing. under running water criteria - water velocity

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Washing dished and vegetables in the same set of sinks Defrosting raw meat over clean utensils

*45 Floors/walls/ceilings approved carpeting

Cardboard lined floors

*01 Cooling -- within 2 hours, 135-70øF

Cooling cooked foods on the counter - meat at 107.1 degrees Cooling cooked foods on the top of the point of usage refrigerator at 61.4 degrees - cooked egg Cooling fish cake on the top of the point

*40 Single use articel wrapped or dispensed

Single service dispensed flat

*22 Handlers-Certificate Not On Site

*01 Cooling -- total 6 hours, 135-41øF

Cooked beef cooling on the counter at 88.5 degrees Cooked egg cooling on the counter

*21 RFSM - Not On Site

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw pork stored over ready to eat produce

*06 Time as PHC: 4 hours provide written procedures methods of compliance

*25 HACCP-Plan submitted

Sushi rice without a HACCP plan

*40 Reuse of single service articles

Raw fish containers reused

*35 Hair Restraints effective

Beard nets missing

*47 RFSM Certificate - Not Display

*35 Hair Restraints effective

Beard and hair nets needed

*28 Date marking > 24 hrs,on site,temp 41F

Rice and bean sausages in need of date marking

*21 RFSM - Not On Site

*33 Warewashing sinks and drain boards, self-draining.

Two drain boards are needed

*42 Nonfood-contact surfaces material

Card board and news paper liners

*10 Clean Sight and Touch

*47 RFSM Certificate - Not Display

*02 Cold Hold (41øF/45øF or below)

Sushi displayed at room temerature

*31 Handwashing lavatory - accessible

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw pork stored over cooked vegetables and starches

*42 Dirty nonfood contact surfaces

clean the inside of the reach in cooler

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

food uncovered underneath a table left to cool

*14 When to wash hands before donning new gloves

*19 One Inch Air Gap

needed at the 3-compartment sink

*42 Floors/walls/ceiling/nonfood dirty

clean floors throughout the food prep area

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw beef stored above ready to eat foods in the reach in cooler