SUSHI GO

Procedures for responding to vomiting and diarrheal events

observed no procedure for diarrheal or vomitting eventsCorrective Actions: ensure there is a bodily fluid kit or a written procedure for diarrheal/vomitting events

Adequate hand washing facilities supplied and accessible

observed hand washing station had food products Corrective Actions: ensure hand washing station is used for only handwashing

Required records available; shellstock tags, parasite destruction

observed no records for certain raw fish products regarding parasite destruction Corrective Actions: ensure raw fish products that are required to have parasite destruction documents are available for review

Food separated and protected

observed personal container of eggs stored above food products in prep area. observed operator grab sushi topping with the same gloves where they handled raw fish.Corrective Actions: ensure personal items are stored properly away from products to be served to the public. ensure eggs are stored below ready to eat and bulk products. ensure gloves are changed or a coop is used to grab topping for sushi to prevent cross contamination

Proper date marking and disposition

observed no date marking for fish eggs in refrigerator unit. Corrective Actions: ensure fish eggs have been datemarked once removed from bulk packaging

Toxic substances properly identified, stored, used

observed sanitizing wipes that doesn't specifiy if they are approved for commericial kitchens. observed chemicals stored next to bulk gingerCorrective Actions: ensure sanitizing wipes is approved for commericial kitchens. ensure chemicals are stored properly

Thermometers provided and accurate

observed no thermometer for prepped cool with microwave on topCorrective Actions: ensure all refrigeration units have a thermometer

Food properly labeled; original container

observed panko in an unlabeled container Corrective Actions: ensure bulk products removed from original packaging are labeled

Insects, rodents and animals not present

observed crickets in lobby area by front door.Corrective Actions: ensure gaps in front door are closed to eliminate insects from entering restaurant. ensure pest control is occurring as required by state law.

Contamination prevented during food preparation, storage and display

observed bulk ginger boxes stored on the ground Corrective Actions: ensure food products are stored off the ground as required by state law

Wiping cloths; properly used and stored

observed sanitizer solution above 400 ppm. observed wiping cloth on sushi prep cooler near food.Corrective Actions: ensure wiping cloths are stored properly when not in use. ensure quaternary ppm is between 200-400

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

observed single use items being stored in the floorCorrective Actions: reinsure single use items are stored 6 inches off the ground

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

Observed gasket for walk-in refrigerator was damaged.Corrective Actions: ensure gasket is fixed or replaced

Warewashing facilities, installed, maintained, used, test strips

observed no test strips on siteCorrective Actions: ensure test strips are available

Toilet facilities: properly constructed, supplied, cleaned

observed employee restroom door not self closing Corrective Actions: ensure employee bathroom door is self closing

Physical facilities installed, maintained, and clean

observed gaps in front doorCorrective Actions: ensure gaps are filled at front door.