Seiyo
FAILWednesday, March 20, 2019 at 6:39 PM
Violations Cited
12-2-401.11-.12
Good Hygienic Practices
Review with staff to properly wash hands and when to do so.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-8-103.12
Conformance w/ Approved Procedures
PIC will need to have all equipment to properly test sushi rice for each batch.
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.
02-3-602.11-.12/3-302.12
Food Container Labels
All containers will need to be labeled to whats in it.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
06-3-501.13
PHF's Properly Thawed
Discontinue to thaw fish in hand sink. Thaw day before or under running water.
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.