Sushi Nara

*19 Hand sink water temperature below 110'F

measured at 84.5 degrees F

*21 RFSM - Not On Site

register with the City of Dallas as a Registered Food Service Manager

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*25 Compliance HACCP Verification

PIC didn't provide proper records of PH logs PIC must be provide proper records of PH logs as standard operations

*29 Sanitizing solutions, testing devices

missing set up 3c sink sanitizer solution must be have 3c sink set up during operational hours missing Quat test strips must be have Quat test strips to check proper concentration of chemicals

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*14 When to wash hands before donning new gloves

wash hands before use any gloves during food preparation

*25 Compliance HACCP Monitoring CCP

missing pH records for rice batch must be have records available at all times use as public health control

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

zero concentration of sanitizer solution at sanitizer bucket must have correct sanitizer bucket at 400 ppm Quat

*6 Discard PHF is exceeds time/temp combinations

must be discard food containers that exceeds time /temp control except when is frozen

*10 Equipment and Utensils Cleaning-fruits & PHF

utensils not clean properly during use must be clean and sanitize properly between use to avoid food contamination

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*33 Rinsing procedures - 3 compartment sink

missing wash rinse sanitize labeling on 3c sink must be have labels on all 3c sink ware washing to clean and sanitize all utensils inside kiosk

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

rice container at floor level must be 6 inches out the floor level to avoid contamination