Shinsei Sushi Bar

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

no time stamp on sushi rice

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths in a sanitizing solution

*40 Handle & dispense of cleaned utensils, single-use

invert single service to go containers

*31 Handwashing lavatory - used for other purpose

hand sink used as a dump sink or to store soda gun

*42 Dirty nonfood contact surfaces

detail clean exterior of all equipment

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Do not store absorbent cloth inside sushi rice containers

*39 Store all equipment & utensil covered or inverted

*42 Dirty nonfood contact surfaces

Clean dirty RIC gasket

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*32 Nonfood surfaces-design to be cleaned easily

Observed duct tape on blocks under cutting board

*18 Toxic items labeling-non original container

Observed spray bottle w/ no label

*47 Handwashing signage

Provide hand wash signs at hand sinks.

*46 Covered waste receptacle for women's restroom

Provide covered trash in restroom

*47 Handwashing signage

Provide hand wash signs in restroom

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

*29 Sanitizing solutions, testing devices

*36 Cloths in-use for wiping between uses stored

*34 Outer door: solid,selfclosing,tightfitting

Seal back door properly to prevent entrance of insects and rodents.

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

Observed various employees eating on cook line and next to clean equipment.

*36 Cloths in-use for wiping food spills used for no other purpose

Moist cloth observed under cutting board.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover all food inside WIC

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

Label all food containers with common name (ie squirt bottles, and seasoning shakers.)

*42 Dirty nonfood contact surfaces

Fan covers inside WIC observed with dust accumulation. Black mold-like substance observed on FRP wall in dish wash area. Floor inside WIF observed with heavy ice buildup.

*43 Light bulbs, light shields provided

Repair broken lights under vent hood. None observed working. Replace missing light cover in dry storage room.

*45 Premises shall be maintained in good repair

Patch holes in FRP wall where needed BOH.

*21 RFSM - Not On Site

Register Food Manager Certificate with City of Dallas and post. Maintain at location.

*35 Hair Restraints effective

*46 Covered waste receptacle for women's restroom

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

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

SQUEEZE BOTTLES NOT LABELED. MUST BE LABELED.

*35 Hair Restraints effective

EMPLOYEES ON COOK LINE WITHOUT HAIRNET. MUST WEAR HAIR NET RESTRAINT

*10 Clean Sight and Touch

CAN OPENER BLADE WITH FOOD PARTICLES. MUST BE CLEANED + SANITIZED

*43 Light bulbs, light shields provided

*31 Individual, disposable towels

*25 HACCP Approved Procedures

*25 HACCP Plan Record to be maintained

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

observed cooked shrimp and raw fish store together

*10 Clean Sight and Touch

provide cleaning for the over Raw seafood above ready to eat food (carrot, Sauces)

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

No paper towel allow t wrapping the fish

*22 Handlers-Certificate Not On Site

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

no towel allow to wrap the food

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

all food in ric

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

raw salmon and avocado store together