SUSHI FANS CAFE

Violations (7)

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw spicy tuna stored above seaweed salad. Operator stored properly.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw spicy tuna stored above seaweed salad. Operator stored properly. **Corrected On-Site**

  High Priority

• 12A-16-4CriticalCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touched clothes and stool then began to handle clean toaster oven handle; no hand wash. Employee sanitized handle and washed hands. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cut butter (45F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cut butter (45F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cut butter (45F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cut butter (45F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.

  High Priority

• 03F-02-5CriticalCorrected on site

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice identified in the written procedure as a food held using time as a public health control not properly time marked. Operator corrected.

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice identified in the written procedure as a food held using time as a public health control not properly time marked. Operator corrected. **Corrected On-Site**

  High Priority

• 41-27-4Critical

  Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator changed to Sanitizer Bucket (Chlorine 100ppm).

  High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator changed to Sanitizer Bucket (Chlorine 100ppm).

  High Priority

• 02C-03-5Corrected on site

  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened 2 days prior not date marked. Operator date marked.

  Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened 2 days prior not date marked. Operator date marked. **Corrected On-Site**

  Intermediate