IRON SUSHI

Violations (11)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside display cooler at sushi station tuna (48F - Cold Holding); tilapia (47F - Hot Holding). As per operator for less than 4 hrs.

  High Priority

• 13-03-4

  Employee with no hair restraint while engaging in food preparation.

  Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaging in food preparation without hair restraint.

  Basic

• 14-11-5Repeat

  Equipment in poor repair.

  Basic - Equipment in poor repair. Observed chest freezer lid in disrepair by domestic cooler at kitchen. **Repeat Violation**

  Basic

• 08B-36-4Repeat

  Food stored in a location that is exposed to splash/dust.

  Basic - Food stored in a location that is exposed to splash/dust. Observed rice cooker with rice next to hand sink at kitchen **Repeat Violation**

  Basic

• 12B-13-4Corrected on site

  Opened employee beverage container in a cold holding unit with food to be served to customers.

  Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee juice container inside cooler at kitchen. Operator removed the juice. **Corrected On-Site**

  Basic

• 14-12-4

  Utensils in poor condition.

  Basic - Utensils in poor condition. Observed strainer in disrepair over triple sink at kitchen. Operator discarded.

  Basic

• 21-12-4RepeatCorrected on site

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi station on cutting board. Operator placed inside sani bucket. **Corrected On-Site** **Repeat Violation**

  Basic

• 21-07-4

  Wiping cloth chlorine sanitizing solution not at proper minimum strength.

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed inside triple sink at sushi station. Operator added chlorine. Retest, Sanitizer Bucket (Chlorine 100ppm)

  Basic

• 16-37-1Repeat

  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. Observed no chlorine test kit provided. **Repeat Violation**

  Intermediate

• 06-09-1

  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

  Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna 32F still inside package inside reach in cooler at sushi station.

  Basic

• 11-26-1Corrected on site

  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. Employee Jose read and filled out form.

  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. Employee Jose read and filled out form. **Corrected On-Site**

  Intermediate