Samurai Sushi Nesters - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	November 08, 2012
Number of critical violations:	0
Number of non-critical violations:	2
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
118	Other (Specify) Observation: Some bus bins of equipment and boxes were stored on the floor in various places throughout the facility. Corrective Action: All items must be stored at least 6 inches off the floor, including buckets, boxes, storage bins, cooking equipment etc.
118	Other (Specify) Observation: The backflow prevention device by the mop sink is due for testing, last test was done in fall 2011. Corrective Action: Have the device tested by a qualified person.
503	Equipment/utensils/food contact surfaces are in good working order (Sec 16(b)) Observation: The grease trap next to the mop sink is leaking. The floor in the surrounding area and under the edges of the mop sink has an accumulation of grease and food debris. Corrective Action: Make the necessary repairs to the grease trap ensuring that all equipment is in good working order. Thoroughly clean the area and remove all grease, food debris and other dirt from the floor and under the edges of the mop sink.

Comments:

General Observations:
All refrigeration and hot holding temperatures met regulatory requirements. All refrigerators were equipped with thermometers and temperature logs were up-to-date. Quat sanitizing solution was available to sanitize food contact surfaces and the dishwasher's sanitizing cycle tested 50ppm chlorine. There were no issues noted with food storage, all foods were covered, dated and protected from cross-contamination. All hand sinks were supplied with liquid soap and paper towel. The sushi roll rotation system with 2 hour time stickers was in place. There were no signs of pests during today's visit. At least one person was on site with Foodsafe Level 1. Cleaning was generally good, some areas could benefit from more frequent cleaning, especially underneath equipment.