3717-1-05.1(J) / Backflow prevention device - when required.
Critical Repeat No approved backflow prevention device on the plumbing system for the steamer equipment by the entrance/exit door.
3717-1-03.5(C)(1) / Food labels - packaged food
Corrected During Inspection A food packaged in the facility not labeled. PIC pulled the dumpplings and sauces from the customer service refrigeration unit to place labels.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed three cold holding equipment in disrepair. TCS foods shall not be stored in the units until they are repaired and holding below 41 degrees F. Observed ice build-up in the freezer.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors under and behind the cook line and along the perimeter of the kitchen not maintained clean.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed damaged walls at the transition walkway from sushi prep to ramen prep. The faucet at the fuzion cook area appears unsecure and possible leak.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 02-February-2022
| Comments |
|---|
| The PIC demonstrated excellent knowledge in regards to food safety of the operation. Equipment and utensils that are no longer used in the facility shall be removed or discarded. The violations documented shall be corrected and will be checked during next standard inspection. |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. |