JAN 3
2024
PASS 8 violations
*10 Q.A. PPM - follow manufacturer's direction
Sanitizer at <150 ppm Quat at 3 compartment sink, too low to sanitize.
*36 Cloths in-use for wiping food spills used for no other purpose
Cannot use wiping cloths for any other purpose than wiping, stored under cutting board.
*39 Keep utensils handles upright or protected
Keep all handles up out of food for the utensil scoops stored inside containers.
*42 Floors/walls/ceiling/nonfood dirty
Clean vents, walls, under equipment & shelves. Clean dust on ceiling tile above prep table.
*41 Food storage containers, identified with common name of food.
Label all bulk containers & shakers with the common name.
*45 Premises shall be maintained in good repair
FIx broken ceiling tile, to prevent pests from getting in.
*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours
Sushi rice at 126F, no date mark, no time stamp, no log of pH.
*25 HACCP-PIC action to be taken
Need HACCP plan & log of pH.