Sushi Axiom (front)

*31 Handwashing lavatory - used for other purpose

hand sink used for other purpose ( storage for dirty dishes)

*24 Food packaged in a establishment, shall be labeled as specified in law

Label S. bottles

*42 Floors/walls/ceiling/nonfood dirty

clean gaskets

*02 Cold Hold (41øF/45øF or below)

Tuna 49.6F

*14 When to wash hands before donning new gloves

Lack of hand washing between all activities

*45 Attachments to walls and ceilings shall be easily cleanable

table top smooth and easy cleanable

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fruit flies

*32 Damaged Equipment

replace gaskets

*39 Store equipment & utensils - avoid contamination

invert dishes to prevent cross contamination

*21 RFSM - Not On Site

Certify all staff

*10 Clean Sight and Touch

clean RIC(s)

*02 Cold Hold (41øF/45øF or below)

S. salmon 49.2F

*45 Drying Mops-air dry

*24 Food packaged in a establishment, shall be labeled as specified in law

Label squeeze bottles

*47 Handwashing signage

Provide hand washing signs

*31 Handwashing lavatory - used for other purpose

*22 Handlers-Certificate Not On Site

No RFSM on duty

*27 Cooling, heating, and holding capacities. Equipment

Lack of refrigeration-cold hold

*36 Cloths in-use for wiping between uses stored

*32 CIP-Cleanability

clean gasket

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

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Cross contamination by arrangement

*18 Toxic items labeling-non original container

label toxic items

*21 RFSM - Not On Site

no RFSM on duty

*20 Grease Trap Tickets

provide grease trap records (warning)

*47 Other Violations

Label 3 comp sink

*22 Handlers-Certificate Not On Site

certify all staff

*47 Handwashing signage

Provide hand washing signs

*25 HACCP Approved Procedures

provide

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*32 Damaged Equipment

repair/ remove all non -working equipment

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Cross contamination by arrangement

*27 Cooling, heating, and holding capacities. Equipment

lack of refrigeration

*31 Handwashing lavatory - used for other purpose

hand sink used for hand washing

*10 Clean Sight and Touch

clean all

*02 Cold Hold (41øF/45øF or below)

c. fruit stored at ambient air

*26 Consumer Advisory Disclosure---asterisking

label raw food items with asterisk

*47 Conditions of Permit-in use of food equipment

*10 Clean Sight and Touch

sake dispenser nozzle

*18 Toxic items labeling-non original container

spray bottles

*25 HACCP Plan Record to be maintained

Provide records for sushi rice pH log.

*02 Cold Hold (41øF/45øF or below)

eel 45.6°F - prepared yesterday

*36 Cloths in-use for wiping between uses stored

*20 Grease Trap Tickets

Provide copy of grease trap liquid wast manifest.

*32 Maintain in Good Repair

torn gaskets

*37 Storing the food where it is not exposed to splash, dust, or other contamination

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

open server drink

*28 Original cont. of RTE/PHF/Day1= day of opening

date after opening

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

*25 HACCP Plan Record to be maintained

Must create haccp for sushi rice

*26 Consumer Advisory--Reminder specifications

*18 Toxic items storage adjacent to food/utensils

*31 Hand sinks: number installed for convenient use

one hand sink missing@server drink area

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

raw fish overcooked scallops