3717-1-04.5(B)(1) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Corrected During Inspection Food equipment surfaces not cleaned at required frequency.OBSERVED MEAT SLICER WAS NOT CLEAN AFTER USE
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection No towels or drying device at the handwashing sink(s).OBSERVED NO HAND TOWELS AT SUSHI HANDSINK
3717-1-04.4(B) / Cutting surfaces.
Repeat Cutting blocks or boards cannot be effectively cleaned and sanitized.OBSERVED FRONT LINE CUTTTING BOARD IS SERVLY SCORED
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Fixed equipment not properly sealed or spaced for cleaning.OBSERVED SUSHI HAND SINK IS NOT SEALED TO THE WALL
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface(s) not cleaned at the required frequency.OBSERVED SUSHI HAND SINK IS DIRTY
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.OBSERVED CEILING VENT HAS DIRTY AND DUST AROUND THE PERIMETER
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 07-November-2019
| Comments |
|---|
| II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. V - P - Food from Approved Source: The operation maintained shell stock identification tags for at least 90 days. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. |