DOUZO JAPANESE RESTAURANT
FAILMonday, July 20, 2009 at 5:22 PM
Violations Cited
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Dishwasher not properly washing hands after loading soiled dishes and before he emptied cleaned and sanitized dishes.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
12-2-401.11-.12
Good Hygienic Practices
Dishwasher drinking soda from open Cup in dish room.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-8-103.12
Conformance w/ Approved Procedures
Front Sushi (take Out) area not following approved procedures as evidenced by preparing Sushi for Takeout and placing directly in open-air refridge(Product temp'd at. 6oF). Only I cutting board out 1Wrapped Bamboo mat utensils in handsink food in front of hand sink Raw Fish stored over noodles. etc.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
34-5-501.111/.115
Outside Storage Improperly Maintained
Outside storage area smells. Clean and deodorize.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.