Edohana Sushi

*35 Outer Clothing, Clean Condition

*22 Handlers-Certificate Not On Site

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

provide SOP for clean up of body fluids or spill kit

*31 Individual, disposable towels

provide paper towels for back prep sink

*42 Dirty nonfood contact surfaces

*45 Cleaning floors, dustless methods

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

*22 Handlers-Certificate Not On Site

Provide food handlers cards for the employees

*42 Dirty nonfood contact surfaces

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

*35 Hair Restraints effective

Provide hair restraint for one person in the kitchen.

*36 Cloths in-use for wiping between uses stored

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

*19 One Inch Air Gap

Provide one inch air gap on the ice machine.

*32 Nonfood surfaces-design to be cleaned easily

remove paper towels or cloth towels from shelving.

*18 Toxic items labeling-non original container

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

*21 RFSM - Not On Site

RFSM not on site during the operation

*39 Keep utensils handles upright or protected

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)

*47 RFSM Certificate - Not Display

Certificate must be posted on the wall for public viewing.

*22 Handlers-Certificate Not On Site

Provide food handlers certificate for associates cooking and handling foods.

*47 RFSM Certificate - Not Display

Registered food service manager certificate must be posted

*21 RFSM - Not On Site

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

*36 Cloths in-use for wiping between uses stored

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

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

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

*31 Individual, disposable towels

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

*42 Dirty nonfood contact surfaces

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.

*18 Toxic items labeling-non original container

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

*45Floors easily cleanable

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

*39 Store all equipment & utensil covered or inverted

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

*35 Hair Restraints effective

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

*10 Equipment and Utensils Cleaning-contamination

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

*03 Food products not maintained at 135øF or above

shrimp 89.3 degrees Fahrenheit

*06 Time as PHC:provide written procedures on site

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

raw chicken stored over vegetables.

*18 Toxic items labeling-non original container

*32 Maintain in Good Repair

microwave

*36 Cloths in-use for wiping between uses stored

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

*41 Food storage containers, identified with common name of food.

*42 Dirty nonfood contact surfaces

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