Harutaka Sushi Ayce

Violations (9)

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) Observed mold in the ice machine.

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) Observed raw fish in the RIC at 46.5 F.

• 24

  Time as a public health control: procedures & records

  3-501.19(A) Provide written time stamps for fried crab, cooked onions, and white rice left out at room temperature.

• 28

  Toxic substances properly identified, stored, used

  7-207.11 Observed medicine stored near cooking utensils.

• 35

  Approved thawing methods used

  3-501.13 Observed food thawing at room temperature. Thaw food under cold running water.

• 37

  Food properly labeled; original container

  3-302.12 Observed unlabeled dry ingredients.

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-202.16 Observed new equipment tape on RIF, remove to ensure clean ability.

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-101.11 Observed food stored in cans in the WIC.

• 56

  Adequate ventilation and lighting; designated areas used

  6-303.11(C) Replace light at the vent hood.