Sushi Robata

*25 HACCP Plan Record to be maintained

Sushi rice pH log not maintained.

*14 When to wash hands before donning new gloves

Provide hand wash when donning gloves.

*31 No soap at handsink

Provide supply of antibacterial soap at hand sink.

*42 Floors/walls/ceiling/nonfood dirty

Provide and maintain floor in freezer under walk-in-cooler free of debris.

*18 Toxic items labeling-non original container

*31 Individual, disposable towels

*39 Equipment in good repair and proper adjustment.

REPLACE ALL BROKEN GASKETS

*15 Contact RTE Products w/ Bare Hands

*36 Cloths in-use for wiping between uses stored

*29 Thermometers to be accurate +/- 3'F

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

walk in freezer

*36 Cloths in-use for wiping between uses stored

*19 Water & Plumbing in good repair- per code

3 compartment sink

*31 Handwashing lavatory - used for other purpose

*29 Thermometers to be accurate +/- 3'F

*32 Equipment & Utensils resistant pit,chip, crazing

*45 Premises shall be maintained in good repair

*39 Store all equipment & utensil covered or inverted

*29 Mechanical holding unit, thermometer location

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

walk in cooler

*21 RFSM - Not On Site

*45 Premises shall be maintained in good repair

hand sinks taped

*29 Mechanical holding unit, thermometer location

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*32 Damaged Equipment

flour bin cover

*39 Store equipment & utensils - avoid contamination

by the hand sink

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

inside the walk in cooler

*45 Premises shall be maintained in good repair

cooler gasket

*39 Utensils, single serve items 6 inches off - floor

walk in cooler

*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)

red snapper

*29 Mechanical holding unit, thermometer location

*21 RFSM - Not On Site

*29 Thermometer calibrated to ensure accuracy

*39 Store all equipment & utensil covered or inverted

*45 Premises shall be maintained in good repair

*40 Single use articel wrapped or dispensed

tooth picks

*32 Equipment & Utensils resistant pit,chip, crazing

replace chipped utensils

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

provide label for food storage containers

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

observed raw chicken above raw fish and raw beef, raw fish above cut fruits/ vegetables, raw eggs above sauces

*42 Dirty nonfood contact surfaces

clean shelves, freezers, coolers inside

*45 Premises shall be maintained in good repair

repair ceiling tile in dining roo, repair caulk around 3 com sink

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

store food 6 inches off the floor

*19 Water & Plumbing in good repair- per code

fix drain clog by walk in cooler within 48 hours

*36 Cloths in-use for wiping between uses stored

keep wet cloth in sanitizer bucket

*34 Pest control-routine inspections for

observed roach

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

*32 Maintain in Good Repair

broken gaskets

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

clearly date mark phf for 7 days only

*46 Covered waste receptacle for women's restroom

*19 Water & Plumbing in good repair- per code

fix leak on faucets (prep sink and 3 com sink)

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors, shelves