Snappy Sushi
FAILThursday, May 21, 2015 at 4:53 PM
Violations Cited
31-5-204/05.11
Location Accessible
Hand sink was blocked with trash barrels.Maintain all hand sinks accessible at all times for proper handwashing.
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
M-8-103.12
Conformance w/ Approved Procedures
Sushi rice tested 3.8ph.PIC will provide an up to date lab report.HACCP plan states a target PH of 4.1.
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.
16-4-501.11/.15
Dishwashng Facilities
Temperature gauges registering 105F for wash/rinse.Maintain wash/rinse temperature 120/120F Chlorine 50PPM OK
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.
17-4-204.112/.115
Equipment Thermometers
Provide internal thermometers in all refrigeration units.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
In use wiping cloths store on prep tables.Discontinue and store in use wiping cloths in proper sanitizer solution.
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.
29-5-201/02.11
Installed and Maintained
Water at all Hand sinks and rest room sinks fluctuating between 75F-90F.PIC has a plumber on site addressing the problem.Maintain water temperature 110F at all hand sinks to ensure proper handwashing. Hand sink at bar is draining slowly.Repair
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.