3717-1-05.1(J) / Backflow prevention device - when required.
Critical No air gap or approved backflow prevention device on the steamer equipment near the exit door.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink in the fuzion bowl cook area.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed ice build-up in the freezer on top of boxes. Products shall not be stored under leaking condensate lines and condensor shall be repaired.
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.
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, holes in the wall above sushi prep table and three-compartment sink, damaged caulking around the steam table, and the faucet at the fuzion cook area was leaking at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 01-September-2021
| Comments |
|---|
| Two refrigeration units were brought in from other locations on campus. 1. Six door cold holding - make and model: True STR3R-6HS 2. Countertop cold holding - make and model: AHT 100 C HC US 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. X - P - Chemical: Toxic materials are properly identified and stored. 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. |