Itadaki
PASSFriday, November 17, 2017 at 7:53 PM
Violations Cited
41-7-201/04.11
Separation/Sanitizer Criteria
Sanitizer at 3 bay sink at 500+ppm. Must be maintained at 200-400ppm. Add water until repairs are made
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
M-8-103.12
Conformance w/ Approved Procedures
Establishment not properly logging testing of acidified sushi rice. Last date of testing 11/05/17. Establishment must properly log PH daily with every batch of rice. Rice tested at 3.8ph at time of inspection
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.
15-4-202.16
Non-Food Contact Surfaces
Refrigeration case for cold holding of fish used for sushi at 46F. Repair to ensure maintains 41F or below. Not in use at time of inspection
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.
16-4-501.11/.15
Dishwashng Facilities
Sanitizer at low temperature dishwasher at 200ppm (Chlorine). Must be maintained at 50-100ppm. Discontinue use until proper repairs are made. Ecolab called at time of inspection
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.
36-6-501.11-.12
Improper Maintenance of Floors
Floor at icemaker located at back entrance heavily damaged. Tiles are missing and wood floor below with heavy damage. Repair to ensure floor is smooth durable and cleanable
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas