FIN'S SUSHI & GRILL
PASSTuesday, June 21, 2016 at 12:04 PM
Violations Cited
15-4-202.16
Non-Food Contact Surfaces
No splash guard between hand sink and toaster/prep - Sushi Bar Using crates for shelving - Basement
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Ceiling in basement above food prep table in basement not in good repair - must be smooth durable easily cleanable No food shall be prepared in the basement unit in compliance and approved by Health Division. 5-2-17 - Ceiling tile not secure in prep area Chipped and peeling paint on walls and pole - Sushi bar Hood sticker not dated with cleaning and follow up by hood company Back door open in kitchen/prep - Keep closed tight to prevent pest from entering kitchen
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones
42-5-203.13
Mop Sink not Provided
Mops brooms etc not stored 6" above the floor on hook or rack - Basement
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.