EDOHANA SUSHI.

provide SOP for clean up of body fluids or spill kit

provide paper towels for back prep sink

the floor under the small freezer and rolling refrigerators and racks has heavy buildup of dirty and grease. ( SECOND WARNING)

Provide food handlers cards for the employees

Continue to clean the exterior of equipment. ( shelves, doors, gaskets on the reach in coolers etc. ) SECOND WARNING

Provide hair restraint for one person in the kitchen.

Store wet moist clothes in sanitizer when not in use. (SECOND WARNING)

Provide one inch air gap on the ice machine.

remove paper towels or cloth towels from shelving.

The chemical bottle was not labeled ( provide the common name on the product.) SECOND WARNING

RFSM not on site during the operation

the scoop handles in the bulk products should be in the upright position and not touching the food product Invert the single use containers when not in use . (SECON WARNING)

Certificate must be posted on the wall for public viewing.

Provide food handlers certificate for associates cooking and handling foods.

Registered food service manager certificate must be posted

Registered food service manager must be on site during the operation of the business

Moist wiping clothes sitting out on the counter tops. ( Place in sanitizer when not in use.)

Provide written procedure on time used as a control for TCS foods. ( rice held a room temperature)

Provide disposable towels at the hand sink (dispensed individual from a dispenser)

the magnetic gaskets on the reach in coolers are dirty with old food particles. clean the legs of equipment interior of cabinets and shelves under the prep tables etc.

Label the chemical spray bottles with a name on the outside of the bottle.

Clean the floor under the fryer and all the other equipment in the back room .

invert the single styrofaom trays. ( bottom up / to protect the food contact surfaces)

Provide hair restraints for all employees cooking and prepping food in the front and back.

the paddles and utensils used for the rice was sitting in water at room temperature. this should be in dipper well with running water or in the product for which its used or hot water reaching 140 f

shrimp 89.3 degrees Fahrenheit

raw chicken stored over vegetables.

microwave

Clean gaskets on coolers, floors under stove, and fryer, grease build up between equipment.