05/09/2019
Inspection, Routine
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15 - Foodborne Illness Risk Factors |
Food separated and protected |
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) - Raw steak was stored next to and above ready to eat foods in a reach-in refrigerator on the cooks line. Corrective Action: Steak was relocated.
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24 - Foodborne Illness Risk Factors |
Time as a Public Health Control; procedures & records |
Inspector Comments: 3-501.19 Time as a Public Health Control (P) - The sushi rice was not dated with a discard time per Time As A Public Health Procedures. Corrective Action: Educate employees to add discard times to sushi rice.
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47 - Good Retail Practices |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) -The caulking on the warewashing sink was not fully sealed to the wall to prevent seepage.
4-501.11 Good Repair and Proper Adjustment-Equipment (C) -The right door gasket to the reach-in refrigerator at the grill line was torn.
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56 - Good Retail Practices |
Adequate ventilation & lighting; designated areas used |
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C) - A light in the warewashing area was not shielded.
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