Swish Shabu
PASSFriday, October 31, 2014 at 4:17 PM
Violations Cited
M-2-102.11
PIC Knowledge
Employee in charge of testing sushi rice not knowledgable in the proper procedures for testing- CFPM must review testing procedures with employees
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
Copy of HACCP plan not available at establishment- Provide Lab testing as of November 2013 4.2PH
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
Soda lines stored in ice used for drinks- Provide barrier Bulk food containers of food stored on floors of walkin freezer and refrigerator. Products must be stored a minimum of 6" off of floor
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.
15-4-202.16
Non-Food Contact Surfaces
Grease trap in basement extremely odorous- Clean and maintain proper maintainance schedule
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
No soap or papertowels at handwash sink in sushi bar- 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.