Nagomi Sushi - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 19, 2010 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: 1. No detectable sanitizer detected in the dishwasher. The sanitizer line is not properly placed in the sanitizer container. 2. The sanitizer spray bottle does not have any detectable sanitizer in it.
Corrective Action: 1. This violation was corrected at the time of inspection by readjusting and priming the sanitizer line. The dishwasher showed >50 ppm chlorine concentration in the final rinse cycle
2. Sanitizer spray bottles must have >200 ppm quat or 100 bleach. Store wiping clothes in the sanitizer solution.
 |
Comments:
General observation/discussion:
1.All the temperatures are meeting health requirements. The operator is recommended to store fresh cut vegetables directly on to metal inserts of the line cooler instead of adding another layer of plastic container.
2.Temperature records are being regularly maintained. Please include sanitizer concentration monitoring and recording as part of the daily record maintenance. Chlorine and quat test strips needs to be provided to do sanitizer concentration monitoring.