Snappy Sushi
PASSFriday, February 15, 2008 at 6:35 PM
Violations Cited
M-8-103.12
Conformance w/ Approved Procedures
Maintain pH logs for Sushi rice as required by HACCP plan.
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.
08-3-305-307.11
Food Protection
Discontinue the storage of fish and vegetable products in common paper towels. Use antimicrobial towels to wrap food products.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Store soiled and wet wiping cloths in sanitizer when not in use.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.