DOSHIROCK SUSHI WING AND BURGER

Violations (6)

• 10

  Adequate hand washing facilities supplied and accessible

  Observed no hand soap at hand sink near three compartment sink.Corrective Actions: Ensure all hand sinks are properly supplied and accessible at all times.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed black organic like matter on nozzles at soda fountain machine.Corrective Actions: Ensure soda nozzles are regularly cleaned and sanitized to prevent build up of organic matter.

• 22

  Proper cold holding temperatures

  Observed sliced lettuce in topping cooler at an internal temperature of 50°F.Corrective Actions: Ensure cold hold temperature controlled for safety food items are held at 41°F or lower. Ensure cold hold temperature controlled for safety food items outside of adequate temperature range for longer than 4 hours are discarded.

• 37

  Food properly labeled; original container

  Observed bulk container with white powder near wok station with no name label.Corrective Actions: Ensure all food items no longer in original container are labeled with common food name.

• 41

  Wiping cloths; properly used and stored

  Observed several damp wiping cloths stored on prep tables when not in use.Corrective Actions: Ensure damp wiping cloths are stored in sanitizing solution when not in use.

• 47

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

  Observed unsealed wood surfaces near ice cream chest freezers.Corrective Actions: Ensure all surfaces in food preparation and storage areas are smooth, easily cleaned, and non absorbent.