IRON SUSHI

Violations (14)

• 16-07-4

  Accumulation of debris in three-compartment sink.

  Basic - Accumulation of debris in three-compartment sink.

  Basic

• 24-05-4

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic

• 13-03-4

  Employee with no hair restraint while engaging in food preparation.

  Basic - Employee with no hair restraint while engaging in food preparation.

  Basic

• 51-09-4

  Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.

  Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 40 seating in the establishment hotel and restaurant license says 9 seats.

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris. Clean underneath all kitchen equipment from heavy soil.

  Basic - Floor soiled/has accumulation of debris. Clean underneath all kitchen equipment from heavy soil.

  Basic

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees. Provide handwashing sign next to sushi make line.

  Basic - No handwashing sign provided at a hand sink used by food employees. Provide handwashing sign next to sushi make line.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen top surface of kitchen shelves from accumulation of food debris.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen top surface of kitchen shelves from accumulation of food debris.

  Basic

• 21-10-4

  Soiled dry wiping cloth in use.

  Basic - Soiled dry wiping cloth in use.

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses.

  Basic

• 21-09-4

  Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

  Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

  Basic

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

  Intermediate - No probe thermometer provided to measure temperature of food products.

  Intermediate

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate