Brookside Sushi

Equipment & Food-Contact Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.

Observed build up on the ice machine catch plate. Person in charge cleaned catch plate at time of inspection.

Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.

Observed one soap quart container without common name label. Person in charge labeled container at time of inspection.

Hair restraints & clothes that cover body hair not worn by employees

Observed 2 food employees without hair restraints. Employees donned hair restraints at time of inspection.

Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.

Observed chlorine sanitizer bucket to be above 100ppm. Person in charge remade chlorine sanitizer to be between 50ppm-100ppm at time of inspection.

Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean

Observed cracked floor tiles throughout kitchen. Observed build up on the floors behind cooking equipment. Observed build up on the side of the main line prep table.

Designated dressing rooms/lockers not used by employees

Observed employee cell phone charging on the consumer utensil rack. Person in charge removed cell phone at time of inspection. Observed cell phone on front oven counter. Person in charge removed cell phone at time of inspection.