Fuji Yama

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

*10 Clean Sight and Touch

*18 Toxic items labeling-non original container

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

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

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

*22 Accredited food handler certificate - 60 days

*21 RFSM - Not On Site

*31 No soap at handsink

*39 Keep utensils handles upright or protected

Ice scoop stored under ice in bin. Provide ice to be protected from contamination at all times. Ice discarded, scoop stored in container (COS)

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm chlorine at dish machine and 3 comp- provide a supply of chlorine

*42 Floors/walls/ceiling/nonfood dirty

Heavy accumulations of food and grease on walls and fllors under all equip- provide cleaning. Ceiling tile in food prep area has brown accumulation- provide clean

*43 Light bulbs, light shields provided

Repair lights

*34 Outer door: solid,selfclosing,tightfitting

Back door will not close properly. Provide all entry/exit to be tight.

*47 Other Violations

HANG MOP OR STORE INVERTED WHEN NOT IN USE

*10 Clean Sight and Touch

INSIDE BOTTOM SHELVES OF ALL REACH IN COOLER UNITS AND EXTERIOR OF EQUIPMENT NOT CLEAN TO THE TOUCH

*32 Equipment & Utensils smooth easily cleanable

REMOVE ALL FOIL SHELF LINERS. REPLACE RESIDENTIAL MICROWAVE & REACH IN FREEZER WITH COMMERCIAL

*41 Food Labeling - Bulk Food w/ Card or Sign

LABEL ALL FOOD CONTAINERS WITH COMMON NAME LABEL > SQUIRT BOTTLES & SEASONING SHAKERS3

*39 Equipment and Utensils Storage

STORE SPOONS FOR RICE IN DIPPER WELL OR WATER 135F OR GREATER > OBSERVED IN WATER @ 71F

*43 Light - 50 foot : Food and utensils area

REPAIR BROKEN LIGHTS UNDER VENT HOOD

*40 Single use articel wrapped or dispensed

toothpicks

*29 Mechanical holding unit, thermometer location

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

*39 Store equipment & utensils - avoid contamination

knife

*31 Handwashing lavatory - used for other purpose

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

knives in between equipment

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

*43 Light - 50 foot : Food and utensils area

*31 Individual, disposable towels

*10 Clean Sight and Touch

*31 Individual, disposable towels

*29 Mechanical holding unit, thermometer location

*39 Store equipment & utensils - avoid contamination

*43 Light bulbs, light shields provided

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

walk in freezer

*18 Toxic items labeling-non original container

soap

*21 RFSM - Not On Site

*35 Hair Restraints effective

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

inside the walk in freezer

*29 Thermometers to be accurate +/- 3'F

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

*39 Store equipment & utensils in a clean, dry place

knife in between cooler

*31 Individual, disposable towels

*15 Bare hands contact with ready-to-eat foods

*42 Ventilation hood systems

*35 Hair Restraints effective

*44 Trash can provided for papertowel waste

*20 Grease Trap Tickets

*29 Sanitizing solutions, testing devices

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

provide splash guard at the hand sink

*35 Hair Restraints effective

*15 Bare hands contact with ready-to-eat foods

*42 Dirty nonfood contact surfaces

clean gaskets, shelves in coolers, clean shelves in the kitchen, clean cooler inside and exterior, clean display cases, cabinets, clean ice machine, clean dish washer, clean microwave, caulk around 3

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

not room temperatures

*22 Handlers-Certificate Not On Site

employees need provide food handler cards

*47 Handwashing signage

front hand sinks

*25 HACCP Plan Record to be maintained

provide HACCP plan for sushi rice

* 21 RFSM notify 10 days & replacement in 45 days

obtain RFSM certificate from City of Dallas with in 45 days bring original card, DL or ID and money (cash, check, money order no credit or debit cards). 7901 Goforth Rd Dallas TX 75238 214 670

*15 Contact RTE Products w/ Bare Hands

use gloves when cut fish

*43 Light bulbs, light shields provided

replace non working light bulb in vent a hood

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

use utensils with handle to scoop food

*35 Hair Restraints effective

employees must covered hair

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

raw shrimp above rte food, raw fish above rte food in coolers

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

keep food 6 inches off the floor

*36 Cloths in-use for wiping between uses stored

keep wet cloth in sanitizer bucket

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

*36 Cloths in-use for wiping between uses stored

keep wet cloth in sanitizer bucket

*42 Dirty nonfood contact surfaces

clean shelves, coolers (exterior), display cases (exteriors), prep tables, cabinets

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

observed raw products above rte food in wic

*32 Maintain in Good Repair

broken gaskets around ric doors, rusty shelves in wic,

*35 Hair Restraints effective

cover hair

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

food

*10 Clean Sight and Touch

clean food storage containers, microwaves

*31 Handwashing lavatory - used for other purpose

observed food in hand sink