SUSHI TIME
PASSMonday, August 1, 2011 at 2:31 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw fish stored over RTE foods in refridgeration(front and back).PLease properly store items as required.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
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
No current lab report for accidification of rice(HACCP Plan indicates validation from lab report every 6mo) nor a current frozen fish letter indicating fish maintained according to reqiurements.Provide atleast annual updated information unless otherwise specified in 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.
10-3-304.12
Food Utensil Storage
Utensil(knife) stored in sanitary solution with wiping cloth.Discontinue storing utensil(s) in sanitary solution.
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.
29-5-201/02.11
Installed and Maintained
Hot water registering 140F out of faucet at handsink(Repaet issue).Please permanently repair plumbing to maintain 110F at handsinks out of hot water faucet.
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.