Sushi Ya Restaurant

*20 Grease Trap Tickets

service grease trap every 90 days

*21 RFSM - Not On Site

renew expired food manager certificate

*22 Accredited food handler certificate - 60 days

provide food handler certificates for all employees not manager certified

*31 No soap at handsink

provide soap, paper towels for hand sink in sushi area and maintain accessible(observed equipment store on top)

*32 Equipment & Utensils resistant pit,chip, crazing

observed foil line, cover from shelf under microwave in sushi area

*42 Dirty nonfood contact surfaces

heavy dust/grease accumiation observed on ceiling above prep tables

*45 Drying Mops-air dry

han mop when not in use.

*47 Handwashing signage

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

*10 Clean Sight and Touch

*25 HACCP-Plan submitted

*31 No soap at handsink

*32 Approved Food Contact Equip.

*42 Floors/walls/ceiling/nonfood dirty

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

imitation crab next to fish

*32 Equipment & Utensils smooth easily cleanable

remove foil tape remove newspaper remove cloth under fry cather remove protective ape from equiptment

*37 Food shall be protected from contamination by storing the food in a clean, dry location

can not store knives between equipment. there is no way to sanitize

*10 Clean Sight and Touch

Clean inside ice machine.

*32 Approved Food Contact Equip.

Replace residential microwave with commercial unit.

*45 Premises shall be maintained in good repair

Patch holes in wall where needed.

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

wontons sitting on raw meat in RIF

*10 Clean Sight and Touch

clean inside ice machine

*21 RFSM - Not On Site

no RFSM on site

*36 Cloths in-use for wiping between uses stored

wet wiping cloth on prep table

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

label bulk food container (rice)

*47 Handwashing signage

no handwash signage in bathrooms and kitchen

*20 Grease Trap Tickets

no grease trap records

*19 Backflow prevention device - air gap

Cooks hand sink has an attached hose

*39 Store all equipment & utensil covered or inverted

*31 Hand sinks: number installed for convenient use

A hand sink is required in the dish area that contains the ice maker

*43 Light - 50 foot : Food and utensils area

*14 When to wash hands between raw and RTE foods

Hands need to be washed after handling raw shell eggs

*35 Hair Restraints effective

Beard nets missing

*44 Grease Trap Location

*36 Cloths in-use for wiping between uses stored

*15 Contact RTE Products w/ Bare Hands

prepared rte salad with bare hands, no utensils

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

spatula in room temp water

*45 Drying Mops-air dry

*20 Grease Trap Tickets

*10 Clean Sight and Touch

bottom shelf of RIF observed with product debris/accumulation

*36 Cloths in-use for wiping between uses stored

*32 Damaged Equipment

repair or remove broken RIC

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

*22 Handlers-Certificate Not On Site

*42 Nonfood-contact surfaces material

dirty gasets

*43 Clean vent syst:Intake/exhaust air ducts

dusty fan cover

*10 Clean Sight and Touch

dirty microwave

*14 When to wash hands before donning new gloves

* 21 RFSM notify 10 days & replacement in 45 days

*42 Nonfood-contact surfaces material

dirty gaskets

*18 Toxic items stored above food/utensils

leaky cooling unit above food in walk in cooler

*32 Maintain in Good Repair

broken gaskets

*10 Clean Sight and Touch

dirty microwave and ice machine

*43 Clean vent syst:Intake/exhaust air ducts

*42 Dirty nonfood contact surfaces

dirty gaskets

*32 Damaged Equipment

broken gasket

*02 Cold Hold (41øF/45øF or below)

BEEF 46 DEGREE F MOVED IN RIC

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

RAW BEEF ABOVE RTE STORE RTE ABOVE

*24 Food Label- manufacture/packer/distrubtor name

LABEL ALL PACKAGED FOODS REMOVED FROM MFC LABELING

*27 Cooling, heating, and holding capacities. Equipment

DO NOT OVERSTOCK DROP IN COOLERS

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

*31 Handwashing lavatory - used for other purpose

NO STORING WARES IN HAND SINKS

*36 Cloths in-use for wiping between uses stored

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

COVER OR INVERT

*42 Dirty nonfood contact surfaces

CLEAN WALLS, INTERIOR EQUIPMENT

*47 Other Violations

GT TRIP TICKETS OUT OF DATE

*36 Cloths in-use for wiping between uses stored

wiping cloths not stored in sanitizer solution

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

raw chicken above raw beef in drawer RIC, Raw pork above ready to eat items in RIC, Raw beef angus above beer in WIC

*21 Demonstrateion of knowledge by PIC

too many critical violations

*14 When to wash hands before donning new gloves

sushi chef donning gloves without washing hands

*10 Equipment and Utensils Cleaning-contamination

cook spilled raw pork juice in RIC and wiped with non sanitized cloth towel, and sat towel on prep surface

*22 Handlers-Certificate Not On Site

employees not practicing basic food safety habits

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

sushi chef bare hand contact with raw fish and rice for consumption

*31 Handwashing lavatory - accessible

pitcher in handwashing sink

*42 Floors/walls/ceiling/nonfood dirty

clean dust build up on ceiling