KU SUSHI

Violations (12)

• 6

  Proper eating, tasting, drinking, or tobacco use

  2-401.11(A) OBSERVED OPEN DRINK CUP ON PREP SURFACE

• 9

  No bare hand contact with RTE food or a pre-approved alternate procedure properly allowed

  3-301.11(B) OBSERVED MANAGER SLICING LIMES WITH BARE HANDS

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) OBSERVED KNIFE RINSED IN HAND SINK

• 15

  Food separated and protected

  3-302.11(A)(1)(b) OBSERVED RAW FISH STORED ABOVE FRESH VEGETABLES

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) CLEAN AND SANITIZE INSIDE THE ICE MACHINE

• 16

  Food-contact surfaces: cleaned & sanitized

  4-702.11 SANITIZE EQUIPMENT AND PREP SURFACES WITH A BLEACH/WATER SOLUTION AT 50-100 PPM CL

• 23

  Proper Date Marking and Disposition

  3-501.17(A) PROVIDE DATE MARKS ON FOODS HELD OVER NIGHT

• 29

  Compliance with variance/ specialized process /HACCP

  8-201.13 PROVIDE A HACCP PLAN FOR SUSHI RICE

• 38

  Insects, rodents, and animals not Present

  6-202.15(A) SEAL THE GAP UNDER THE BACK DOOR

• 41

  Wiping cloths; properly used and stored

  3-304.14(E) KEEP WET TOWELS IN A SANITIZER SOLUTION

• 47

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

  4-202.16 SEAL CREVICES AND REMOVE MOLDY TAPE ON THE SUSHI PREP COUNTER

• 49

  Non-food-contact surfaces clean

  4-601.11(C) CLEAN THE COOKING EQUIPMENT IN THE KITCHEN AND CEILING