Hoshi Japanese Restaurant
FAILWednesday, September 28, 2016 at 8:19 PM
Violations Cited
08-3-305-307.11
Food Protection
in the basement observed plastic bowl used to dispense bulk foods. Use scoop with a handle for dispensing bulk foods. At the sushoi prep area remove box of fish stored directly on the floor
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.
14-4-202.11
Food Contact Surfaces Design
remove all sponges from use int his establishment.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
remo0ve grease buildup from the drain compartments to the deep fryers.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
36-6-201.11
Floors Designed Constructed Installed
floor under and around the hot line has heavy buildup. DAeep clean the floor area. In the basement clean floor under equipment and shelving.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
37-6-201.11
Walls/Ceilings Designed Constructed Installed
In the basement replace stained ceiling tiles on ceiling. Clean walls al around the sushi prep area. Remove buildup of food spills and food encrustments.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
42-6-501.113/.114
Premises Maintained
In the basment keep-all tools in a toolbox or remove them from this establishment.
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.