SUSHI TIME
FAILWednesday, February 10, 2016 at 4:13 PM
Violations Cited
M-2-102.11
PIC Knowledge
No one on site with a current Food Safety Certification. Provide documentation of at least one employee who has been enrolled in some form of Food Safety course prior to the re-inspection being conducted.
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
All current lab results/testing not on sight at the time of the inspection. Provide all current paperwork prior to the re-inspection being conducted.
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.
14-4-202.11
Food Contact Surfaces Design
Plastic cup being used to dispense out of a bulk food container of uncooked rice. Discontinue and use a handled scoop to prevent contamination from hands.
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
Food thermometer being used in place of an equipment thermometer inisde of the sushi cooler. Discotinue and provide the appropriate thermometer.
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 faucet at the hand sink in the front service area not operating properly. Address and make all of the necessary repairs. Hot water is sufficient in the rest of the establishment and second hand sink being used in the back preparation room.
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.