Super Fusion Express
PASS W/ CONDITIONSMonday, October 24, 2011 at 6:09 PM
Violations Cited
M-2-102.11
PIC Knowledge
The certified manager does not have his allergen certification and the allergen trained manager does not have his certificate. The certified manager needs to be the person who does the allergen training. Provide correct certifications. No 2011 health permit. Provide
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.
M-8-103.12
Conformance w/ Approved Procedures
There is no updated lab results for the sushi rice. Provide. There are no parasite destruction letters for the fish. Provide a parasite destruction letter for the fish species that require them.
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.
05-4-302.12
Food Thermometers Provided
The manager has no food thermometers. Provide properly calibrated food thermometer.
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
Utensils are stroed in stagnant water. Store utensils properly in either; cold running water in the food product with the handle extended in hot water that is kept above 140F or on a clean dry surface that is cleaned and sanitized every four hours.
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.
14-4-202.11
Food Contact Surfaces Design
The sugar and other bulk items are stored directly in trash cans. Store food products properly; either in food grade containers or in the original packaging in a trash can. There are wooden bowls and spoons downstairs in the sushi prep area these items are already cracked and splintering. Provide commmercial grade equipment to prepare sushi rice.
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
The three compartment sink has a automatic quats system hooked up to the sanitizer sink and that is filled with quats chemical but the employees are not using it they are using bleach. Remove the extra chemical setup and train employees on how to properly setup the sink.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
The soap dispensers in both bathrooms are filled with soapy water. Provide soap at each handsink. There is no employee handwash signage in the bathroom. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
The ceiling tiles in the kitchen are ruined from water damage. Reapir the leak and repair or replace damaged ceiling tiles.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones