Irashai Sushi and Teriyaki
PASSTuesday, September 25, 2012 at 4:53 PM
Violations Cited
31-5-204/05.11
Location Accessible
At the end of the night bottles and equipment were set into the hand sinks in the kitchen. The equipment should have been removed at the start of morning preparation. The issue was addressed during the inspection.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
16-4-501.11/.15
Dishwashng Facilities
The sanitizing piping to the dish machine is broken. A break was observed on the top of the machine. The chlorine sanitizer was leaking onto the top of the machine and starting to cause corrosion. Replace the broken tubing and utilize the three-basin sink to sanitize the dishes and equipment until the break can be repaired.
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.