Sushi Zushi

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

Raw pork next to raw beef in WIC

*18 Toxic items labeling-non original container

Sanitizer bottle missing label at front of the house

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting

Back door propped open with towels

*36 Cloths in-use for wiping between uses stored

Wiping cloths left on counter at sushi prep station

*42 Dirty nonfood contact surfaces

Soiled RIC gaskets in kitchen

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

Dish washer sanitizer not working

*21 RFSM - Not On Site

RFSM on day off. Not on location

*34 Pest Control

German cockroach in hand wash sink

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

Employee food next to restaurant food

*36 Cloths in-use for wiping between uses stored

Wiping cloths left out of sanitizer buckets

*42 Dirty nonfood contact surfaces

Cooler gaskets soiled

*14 When to wash hands

Employee did not wash hands after switching tasks

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * craw fish 47* tuna 46* cucumber 46*

*20 Grease Trap Tickets

no grease trap ticket with in the last 90 days

*10 Clean Sight and Touch

clean food scale

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

OBSERVED RAW PRODUCTS STORED ABOVE COOKED PRODUCTS

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

PRODUCTS STORED IN SUSHI LINE COOLER

*47 OTHER VIOLATIONS

Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to

*42 Floors/walls/ceiling/nonfood dirty

DE ICE FROM WALK IN FREEZER FLOOR, HANDLES OF COOLER

*45 Premises shall be maintained in good repair

REPAIR PAPER TOWEL DISPENSER , REPLACE BROKEN HANDLES FROM COOLER.

*31 No soap at handsink

no soap at bar hand sink

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

raw chicken next to raw crab

*32 Equipment & Utensils smooth easily cleanable

can not store utensils on cloth- no plastic bag at butter station can not use foil to wrap flat pans/shelves in oven remove plastic from chemical station Must be smooth easily cleanable, nonabsor

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

food containers sitting on sliced lemons- you do not know where the bottom has been

*42 Dirty nonfood contact surfaces

CLEAN: all shelves- including WIC floors corners and equipment clean under shelves and corners in wic dust on a/c vents food storage containers in wic splash and buildup on walls ceiling flo

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

protect prep surfaces from splash- move paper towel dispenser

*10 Clean Sight and Touch

Clean build in ice machine detail clean rice cooker

*02 Cold Hold (41øF/45øF or below)

food above 41F

*32 Equipment and Utensils Durability and Strength

cooler not reaching temperature on one side. faucet head dripping

*31 Individual, disposable towels

no paper towels provided

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

personal glass of water observed

*39 Keep utensils handles upright or protected

improper scoop used, were using a ceramic bowl

*42 Dirty nonfood contact surfaces

dirty fan covers

*47 Other Violations

Notification of signage for current health inspection report. ***PROVIDED COPY***

*10 Clean Sight and Touch

Clean soda nozzles at bar.

*32 Approved Food Contact Equip.

Provide commercial grade microwave.

*36 Cloths in-use for wiping between uses stored

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

*40 Single use articel wrapped or dispensed

coffee filters

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

season shakers, squirt bottles

*42 Dirty nonfood contact surfaces

Clean vent covers in ceiling.

*45 Premises shall be maintained in good repair

Patch hole in wall over 3 comp sink.

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

*02 Cold Hold (41øF/45øF or below)

*10 Clean Sight and Touch

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

*35 Hair Restraints effective

observed line cook without hair net & beard guard

*36 Cloths in-use for wiping between uses stored

moist cloth obsrved stored on top of cutting board

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

store all product 6off the floorr observed boxes of products on floor in WiF

*39 Keep utensils handles upright or protected

use proper scoops to dispense products. Observed w/ heavy dust accumulation

*45 Premises shall be maintained in good repair

*42 Floors/walls/ceiling/nonfood dirty

*35 Hair Restraints effective

Provide bear guards for staff cooking and prepping food.

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes sitting out on the counter top.

*31 Handwashing lavatory - accessible

Handwash sink was not useable due to crab meat being thawed in the sink.

*18 Toxic items labeling-non original container

Missing the name of the chemical on the outside of the container

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

Provide labels on the container ( sake container was not labeled)

*32 Maintain in Good Repair

leak in walk in freezer (ice buildup in corner along storage shelves)

*19 Hand sink water temperature below 110'F

hand sink in kitchen by 3 compartment sink at a temperature of 97.6°F.

*03 Food products not maintained at 135øF or above

rice 126.1°F

*02 Cold Hold (41øF/45øF or below)

egg wash 72.1°F, crawfish 59.0°F, raw salmon 45.6°F

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

Employee drink on prep line, employee food stored on dry storage containers

*47 Conditions of Permit-in use of food equipment

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

large white containers

*31 Handwashing lavatory - used for other purpose

Employee rinsed knife in hand sink

*02 Cold Hold (41øF/45øF or below)

Egg wash 54.1 degrees Fahrenheit

*21 RFSM - Not On Site

*25 HACCP-Plan submitted

*31 Individual, disposable towels

at bar, sushi hand sink

*32 Approved Food Contact Equip.

cloth under cutting board

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

employee drinking over open ice bin

*39 Keep utensils handles upright or protected

*02 Cold Hold (41øF/45øF or below)

Cream cheese 49.5 degrees F, Raw Salmon 54.6 degrees F

*25 Maintain CCP Documentation Records

Parasite destruction records

*09 Food protected cross contamination by preparing each type of food at different times or in separ

Splash on food in prep during hand washing. Provide splash guard for hand sink on prep line.

*14 When to wash hands before donning new gloves

Employee did not change gloves after handling sanitizer/wiping clothes. Began preparing food.

*19 Water & Plumbing in good repair- per code

Prep sink by ice machine leaking. Mop sink clogged.

*31 Handwashing lavatory - used for other purpose

*32 Approved Food Contact Equip.

Do not use clothes under cutting boards. Remove styrofoam from blocks under cutting boards.

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

Employee chewing gum during food prep.

*36 Cloths in-use for wiping between uses stored

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