Kazy's Gourmet Shop

*40 Reuse of single service articles

Cannot reuse single use items.

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

Label all bulk containers with the common name.

*19 One Inch Air Gap

*19 Hand sink water temperature below 110'F

hand wash sink 85 degrees F

*42 Dirty nonfood contact surfaces

*10 Chlorine sanitizer concentration, minimum temp.

warewash measured at 200ppm-must be at 50ppm

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

rice paddle left in still, room temp water

*02 Cold Hold (41øF/45øF or below)

sprouts 48 F in hoshizaki cooler TCS food moved to WIC

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

separate raw fish and rte Crab in cooler

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

raw fish over crab mix repeat violation

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*37 Condiments protected from contamination

*36 Cloths in-use for wiping between uses stored

keep in bucket, not on prep surface

*25 HACCP Plan Record to be maintained

need HACCP plan and pH records for sumeshi

*32 Equipment & Utensils smooth easily cleanable

no styrofoam under cutting board

*38 Thawing. under running water criteria - water velocity

raw chicken in stagnant water

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

*18 Toxic items labeling-non original container

ginger bucket used for sanitizer water

*37 Food, utensils & equip under other sources

food stored in room with water heater and water lines overhead

*24 Food Label - declaration of the quantity

missing quantities on various items

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

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

*18 Toxic items storage adjacent to food/utensils

pine sol adj rice

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

raw fish over vegetables in lowboy cooler quail eggs over rte food

*18 Toxic items storage adjacent to food/utensils

separate all chemicals

*40 Single use articel wrapped or dispensed

keep chopsticks wrapped

*45 Ceiling easily cleanable and light in color

replace ceiling w/ nonporous tiles

*24 Food Label - declaration of the quantity

must label all food with package weight

*22 Handlers-Certificate Not On Site

*47 Conditions of Permit-in use of food equipment

*21 RFSM - Not On Site

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

*10 Other sanitizer use - manufacturer label direction

make sure sanitizer test strip reads 50 ppm-100ppm, suggest using half a tablet

*02 Cold Hold (41øF/45øF or below)

reach in cooler in kitchen temps are to high of foods, monitor if still continues call to ger serviced

*39 Store equipment & utensils - avoid contamination

store ice scoop in holder or tray

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

raw fish stored above non animal products in walk in cooler

*42 Dirty nonfood contact surfaces

clean gaskets in kitchen reach in cooler

*10 Sanitization after Cleaning

*24 Food Labeling- with common name of the food

LABEL SOY SAUCES AND OILS IN SIRACHA BOTTLES

*31 Handwashing lavatory - accessible

*32 Maintain in Good Repair

REPLACE BROKEN GASKETS