TOP SUSHI & GRILL

Person in charge present demonstrates knowledge and performs duties

Observed food manager, lacking basic food, safety knowledge, and was unable to adequately answer questions related to safe food handling.Corrective Actions: Ensure Manager acquires the knowledge for food, safety procedures.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Observed food manager, lacking basic knowledge for food safety procedures. TCS cold holding and high holding procedures. Sushi rice PH requirements.Corrective Actions: Ensure manger acquires food safety knowledge.

Procedures for responding to vomiting and diarrheal events

person in charge did not have a bodily fluid clean up kit.Corrective Actions: Ensure to maintain a bodily fluid clean up kit for vomiting and diarreal events.

Proper eating, tasting, drinking or tobacco use

Observed employee drinks stored on food contact surfaces at the time of inspection.Corrective Actions: Ensure to store employee drinks separate from food items to be served to the public.

Adequate hand washing facilities supplied and accessible

Observed food debris in the hand sink near the sushi cooler.Corrective Actions: Ensure to keep hand sinks easily accessible during g food preparation times.

Food separated and protected

Observed egg rolls in the reach in freezer lacking roper protective cover.Corrective Actions: Ensure to provide a proper protective cover to help,prevent any contamination.

Food-contact surfaces: cleaned & sanitized

Observed soda nozzles had some microbial growth build up on the end of the nozzles.Corrective Actions: E sure to increase the cleaning frequency of of the soda nozzles to maintain a clean surface to sight and touch.

Proper date marking and disposition

Observed raw beef, chicken in the reach in freezer lackimg preoper date label.Corrective Actions: Ensure to provide date labels for prepped food items.

Time as public health control: procedures and records

Obsefved sushi rice at the sushi bar observed without required time logs to document preparation time and discard times. Time logs are required when using time as a public health control.Corrective Actions: Ensure to maintain time logs for the sushi rice.

Insects, rodents and animals not present

observed gaps between the back exterior door and the door frame with visible expose to the outside environment.Corrective Actions: Ensure to complete seal the back exterior door to help prevent any pest entry.

In-use utensils; properly stored

Observed sushi knife not properly clean before using on ready to eat food products.Corrective Actions: Ensure to was rinse and sanitize utensils for proper sanitation.

Utensils, equipment and linens; properly stored, dried, handled

Observed scoop handle in the flour in direct contact with the food item.Corrective Actions: Ensure to store scoop handles with the handle up and out of the food item.

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

Observed to go containers not inverted at the time of inspection.Corrective Actions: Ensure to invert to go containers with food contact surfaces at the facing down.

Non-food contact surfaces clean

Observed buildup of grease on the side of the equipment. Observed accumulation of debris on handles of prep coolers and food splatter on fridge doors.Corrective Actions: Ensure to increase the cleaning frequency of equipment.