SUSHI TAKU

Violations (6)

• 41

  WIPING CLOTHS: PROPERLY USED & STORED

  4-901.12---ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

• 37

  FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  3-302.12---OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).

• 47

  FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  4-501.12---OBSERVED STAINED CUTTING BOARDS IN THE FRONT SUSHI PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.

• 47

  FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  4-501.11---OBSERVED A TORN DOOR GASKET INSIDE OF THE 2-DOOR PREP COOLER LOCATED DIRECTLY ACROSS THE HAND SINK AT FRONT SUSHI PREP AREA.INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND MAINTAIN.

• 49

  NON-FOOD/FOOD CONTACT SURFACES CLEAN

  4-602.13---INSTRUCTED TO CLEAN THE FOLLOWING EQUIPMENTS AND MAINTAIN: PREP TABLES (TOPS AND BOTTOMS), STORAGE SHELVES AT FRONT SUSHI PREP AREA, AND SHELVES INSIDE OF REFRIGERATION UNITS AND MAINTAIN.

• 55

  PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  6-201.11---OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, AROUND DISH MACHINE, REAR DRY STORAGE AREAS, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, AND DIRT BUILDUP.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES. INSTRUCTED TO DETAIL CLEAN THE WALLS AND CEILINGS ALONG THE EAST-SIDE CUSTOMER SEATING AREAS TO REMOVE ACCUMULATION OF HANGING DUSTS AND MAINTAIN.