Brookside Sushi

Handwashing Cleanser, Availability - Each handwashing sink or group of 2 adjacent sinks is not provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed both main line hand sinks without hand soap. Person in charge provided hand soap to sinks at time of inspection.

Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.

Observed seafood stored next to chicken in the back make table. Person in charge relocated chicken at time of inspection. Observed chicken stored above ready to eat foods in the walk in cooler. Person in charge relocated chicken to bottom shelf at time of inspection.

Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.

Observed a bleach powder container stored above the dish machine. Person in charge removed bleach at time of inspection.

Restriction - Poisonous or toxic materials that are not required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food establishment.

Observed two Raid Sprays stored under the dish machine. Person in charge discarded sprays at time of inspection.

Hand Drying Provision - Each handwashing sink, or group of adjacent sinks, is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Observed no hand towels at the front main line hand sink. Person in charge provided towels at time of inspection.

Wood, other than hard wood, used for food-contact surfaces

Observed 3 wood tables being used to store cooking equipment and consumer foods in the back prep area. Person in charge removed wood tables at time of inspection.

RTE TCS, Date Marking - Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.

Observed multiple squeeze bottles and food containers without date labels. Vioaltion will be assessed in 3-10 days.

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

Observed the main kitchen floor to be in disrepair.

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

Observed build up on the catch plate of the ice machine. Repeat Violation will be assessed in 3-10 days.

Designated dressing rooms/lockers not used by employees

Observed multiple employee cell phones stored throughout main kitchen. Person in charge removed cell phones at time of inspection. Repeat Violation will be assessed in 3-10 days.

In-use utensils not properly stored between uses

Observed steal spatula stored in between make table door. Person in charge removed utensil at time of inspection.