TEN SUSHI & COCKTAIL BAR

Violations (6)

• 16

  Food-contact surfaces: cleaned & sanitized

  4-703.11(C)(3) OBSERVED QUAT SANITIZER BUCKETS AT 0-10ppm. Adjust it to 150-400ppm

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) OBSERVED MINOR MILDEW/MOLD BUILD UP INSIDE ICE MACHINE. Clean and sanitize ASAP and increase frequency of ice machine clean up / check ups

• 33

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15(A) OBSERVED COOKED RICE COOLING INSIDE CLOSED RICE COOKERS. Rice should be cooled with rice cookers uncovered and in smaller portions. Time mark foods when it gets out of cooking/hot holding, and write time it was taken out of hot holding. Must be 70*F within 2 hours, then it has 4 hours after to go down to 41 via fridge or cooling method

• 41

  Wiping cloths; properly used and stored

  3-304.14(A) OBSERVED Cloths used as food linens for rice cookers. (Cloths inside rice cookers, assumably there to maintain moisture.) Do not use linen food catching surface Use FDA food-contact moisture absorbents, parch paper, or nonabsorbent food contact linens instead

• 51

  Plumbing installed; proper backflow devices

  5-202.11(A) Observed waste water/bar catcher drainage pipe going into the handwash sinks of the bar. Drains must go into drains, not handwash sinks

• 56

  Adequate ventilation and lighting; designated areas used

  6-403.11 OBSERVED instances of personal items stored above or next to food items or utensils. Keep personal items below or away from food service areas or food item / utensil storage