MUSUME RESTAURANT

Violations (21)

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(d) OBSERVED 1 EXPIRED FOOD HANDLER. Renew all expired employee food handlers ASAP

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) OBSERVED FOOD UTENSIL IN HANDWASH SINK

• 13

  Food in good condition, safe, & unadulterated

  3-101.11 OBSERVED SERRANO PEPPERS WITH WHITE MOLD ON IT. Food voluntarily disposed of.

• 15

  Food separated and protected

  3-302.11(A)(1)(b) OBSERVED INSTANCES OF RAW MEATS ABOVE READY TO EAT FOODS SUCH AS BAKED GOODS, PRODUCE, & SWEETS.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) OBSERVED CAN OPENER BLADE WITH DEBRIS, MICROWAVE CEILING WITH DEBRIS, AND ICE MACHINE WITH MINOR MILDEW. Clean frequently

• 16

  Food-contact surfaces: cleaned & sanitized

  4-501.114(A) OBSERVED MAIN DISHWASHER NOT DISPENSING CHLORINE SANITIZER (0PPM)

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) OBSERVED MULTIPLE INSTANCES OF FOODS NOT HELD BELOW 41*F EITHER BY - Reach in cooler malfunction/inefficiency - Sauce bottles that state they must be stored in refrigeration after opening are not placed in coolers Correction: Please have the coolers checked out and ensure foods are held below 41*F. Do NOT store hot foods into the coolers until they cool down to 70*F within 2 hours. For the sauce bottles, once they are opened they MUST be placed into a cooler *OR* put a time stamp on the time they were opened and they can be kept out of temp for only 4 hours. (Do not try to place them into the coolers the last second on their 4 hour timer) Observed: - Jar of Jalapeno in room temp alongside the multiple opened sauce bottles: 76*F - Beef in RIC 53*F - Onion mix 51*F - Reach in cooler ambient temp @ 50*F - Pickles in RIC 52*F - Cherry tomato sliced 57*F - Pickled onions 45*F - Sriracha Sauce sample 50*F - Sushi bar cooler cucumbers @ 65*F - Sushi bar cooler cucumbers 65*F - Sushi bar cooler onions 65*F

• 23

  Proper Date Marking and Disposition

  3-501.17(A) OBSERVED INSTANCES OF FOODS IN WALK IN COOLER WITHOUT DATE MARKS. Date mark all foods to be stored overnight, and only keep them for 7 days unless there is a special procedure or are a sauce that can go past 7 days

• 25

  Consumer Advisory provided for raw/undercooked food

  3-603.11(B) OBSERVED MENU HAS RAW CONSUMPTION NOTICE ON MENU BUT THE NOTICE AND THE ITEMS THAT HAVE RAW MEAT INGREDIENTS DO NOT HAVE ASTERISKS. Please place asterisks on the raw notice and the menu items that have raw ingredients.

• 37

  Food properly labeled; original container

  3-302.12 OBSERVED LIQUID BOTTLES AND SOME INSTANCES OF POWDERED FOOD BINS NOT LABELED. Label all foods not in original packaging

• 38

  Insects, rodents, and animals not Present

  6-501.111 OBSERVED SMALL ROACH IN THE KITCHEN. Get serviced ASAP

• 41

  Wiping cloths; properly used and stored

  3-304.14(B) OBSERVED WET WIPING CLOTH/SOILED WIPING CLOTH AT MAIN LINE KITCHEN; NOT STORED IN SANITIZER. (Also the sanitizer buckets have 0PPM or no sanitizer) Keep wiping cloths stored in sanitizer buckets in between use, dry wiping cloths must be replaced frequently if soiled

• 43

  In-use utensils; properly stored

  3-304.12 OBSERVED HANDLELESS CUPS INSIDE BULK STORAGE BINS OF FOOD OBSERVED KNIFE UTENSILS STORED IN BETWEEN THE SMALL, HARD TO CLEAN SPACES OF THE COOLERS IN THE MAIN LINE

• 45

  Single-use/single-service articles; properly stored, used

  4-903.11(A) and (C) OBSERVED COFFEE/TEA FILTERS NOT STORED IN ORIGINAL PACKAGING OR PROTECTIVE MEANS. Protect filters from dust or splash contamination

• 45

  Single-use/single-service articles; properly stored, used

  4-904.11 OBSERVED BAR STRAWS NOT COVERED AND PROTECTED AND IN REACH OF CUSTOMERS HANDS. Keep bar straws away from consumer hands and keep covered from dust fall

• 47

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

  4-501.12 Observed used cutting blocks and boards that can no longer be effectively cleaned and sanitized.

• 47

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

  4-101.19 OBSERVED STYROFOAM WRAPPED IN PLASTIC USED AS PLATFORMS AS SUSHI BAR. Inspector understands the intention is to improve ergonomics, please use nonabsorbent and durable material instead.

• 47

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

  4-202.16 OBSERVED PROTECTIVE FILM ON REACH IN COOLER AT PASTRY AREA, REMOVE FILM

• 49

  Non-food-contact surfaces clean

  4-602.13 OBSERVED DUST BUILD UP ON WALK IN COOLER FANS

• 55

  Physical facilities installed, maintained, and clean

  6-501.12 OBSERVED GREASE BUILD UP BELOW FRYERS

• 55

  Physical facilities installed, maintained, and clean

  6-501.11 OBSERVED WALK IN COOLER RAMP IS DAMAGED/HAS A GAP. Repair to ensure smooth surface cleaning