Observation: Temperature logs are not being maintained.
Corrective Action: Please start maintaining temperature logs.
Observation: The walk in cooler does not have enough shelves to keep all the food above the floor.
Corrective Action: Provide additional shelves in the walk in cooler. No food containers should be stored on the floor. This is an uncorrected violation from the previous routine health inspection.
Observation: The front sushi cooler is running at 10 degree Celsius.
Corrective Action: Repair the sushi cooler. It must be able to maintain less than 5 degree Celsius temperature. All the potentially hazardous items must be removed from the display cooler.
Observation: Equipment exteriors appear to be dirty and frequently touched surfaces on the equipment are not regularly cleaned and sanitized.
Corrective Action: Keep 100 ppm bleach solution available in a spray bottles. All frequently touched surfaces like door handles must be washed and sanitized frequently.
Observation: Old newspapers being stored underneath the prep sink.
Corrective Action: Any items not required for the day to day operation of the food premises must be removed from the premises.
Observation: The hand washing station in the kitchen is blocked and is not accessible to wash hands. No paper towel available in the kitchen to dry hands. This is a repeat violation.
Corrective Action: Remove all the equipment/items blocking access to the hand washing station. Provide soap and single use paper towels on this hand sink. Monitor the hand washing procedures and ensure that this violation does not occur again. Failure to correct this violation in the future inspections can result in a violation ticket.