Irashai Sushi and Teriyaki
PASSMonday, February 1, 2016 at 3:35 PM
Violations Cited
03-3-501.16
Hot Holding
shrimp tempora @ 99f and eel @ 92f ensure proper hot hold of 140f or above
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
08-3-305-307.11
Food Protection
drinking ice being used as cooling ice discontinue and seperate properly
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.
10-3-304.12
Food Utensil Storage
plastic non handled container being used as a scoop supply scoop to avoid bare hand contact
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.