Blue Sushi Sake Grill

* 21 RFSM notify 10 days & replacement in 45 days

RFSM expired, get a new one, post it

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

observed mayonnaise sauce opened in wic, needs to kept at room temperature after opening

*47 Handwashing signage

provide hand washing signage on all hand washing sink

*10 Equipment and Utensils Cleaning-contamination

clean inside the ice machine

*10 Sanitization after Cleaning

DISHWASHER NOT DISPENSING SANITIZER

*37 Storing the food at least 15 cm (6 inches) above the floor

FOOD OFF FLOOR IN FREEZER

*19 Water & Plumbing in good repair- per code

Repair leak at kitchen prep sink

*14 When to wash hands before donning new gloves

Observed cook changing gloves without washing hands

*21 RFSM - Not On Site

RFSM must be on site and current

*32 Approved Food Contact Equip.

Remove styrofoam blocks from under cut boards

*36 Cloths in-use for wiping between uses stored

Wiping cloth must be stored in sanitizer bucket between use

*37 Storing the food at least 15 cm (6 inches) above the floor

Observed food on the floor inside the WIF; food must be 6 inches off the floor

* 21 RFSM notify 10 days & replacement in 45 days

EXPIRED REGISTERED FOOD MANAGER

*10 Clean Sight and Touch

FOOD DEBRIS ON ONION CHOPPER

*31 Handwashing lavatory - used for other purpose

SANI BUCKET IN HANDSINK

*37 Storing the food at least 15 cm (6 inches) above the floor

BOXES OFF FLOOR IN FREEZER

*10 Clean Sight and Touch

FOOD DEBRIS VEG SLICER

*35 Hair Restraints effective

beard restraints

*36 Cloths in-use for wiping between uses stored

cloths held in sanitizer between uses

*34 Pest Control

roaches under sink

*10 Equipment and Utensils Sanitization

dishwasher not sanitizing properly

*02 Cold Hold (41øF/45øF or below)

fish case cold hold 50F

*19 Water & Plumbing in good repair- per code

Repair leak from hose. Repair clogged floor

*02 Cold Hold (41øF/45øF or below)

*31 Handwashing lavatory - used for other purpose

items stored in hand sink

*39 Equipment in good repair and proper adjustment.

handle of reach in cover

*37 Storing the food at least 15 cm (6 inches) above the floor

freezer

*31 Handwashing lavatory - accessible

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

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

raw meat over soup in reach in cooler

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*44 Trash can provided for papertowel waste

*07 Food safe, good condition, unadulterated, and honestly presented

dented cans observed

*22 Handlers-Certificate Not On Site

*03 Food products not maintained at 135øF or above

*22 Washing hands only at a designated hand sink

*31 Handwashing lavatory - used for other purpose

*36 Cloths in-use for wiping between uses stored

*10 Chlorine sanitizer concentration, minimum temp.

observed at 5ppm

*43 Light bulbs, light shields provided

*44 Trash can provided for papertowel waste

*02 Cold Hold (41øF/45øF or below)

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*22 Handlers-Certificate Not On Site

*02 Cold Hold (41øF/45øF or below)

SALMON 65, RAW SHRIMP 54

*03 Food products not maintained at 135øF or above

WHITE RICE 117

*07 Food safe, good condition, unadulterated, and honestly presented

STORING TOWELS ON COOKED RICE

*10 Clean Sight and Touch

CLEAN INSIDE OF NOZZLES AT BAR

*14 When to wash hands before donning new gloves

*21 RFSM - Not On Site

*31 Individual, disposable towels

*45 Cleaning floors, dustless methods