SUSHI SAM

Violations (8)

• 41

  Wiping cloths; properly used and stored

  Observed multiple wiping cloths stored around equipment and on cutting boards throughout the kitchen. Corrective Actions: Must store wiping cloths in a sanitizer solution when not in use.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed the hand sink near the fryers with a dish scrubber stored inside and being used to fill up sanitizer buckets and rinse wiping cloths. Corrective Actions: Must use hand sinks for hand washing only.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed no handwashing signage or label at the designated hand sinks located in the sushi station. Corrective Actions: Must label all hand sinks or provide hand washing sigange.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed black grime around ice machine. Corrective Actions: Must clean and sanitize the inside of the ice machine after draining all ice.

• 35

  Approved thawing methods used

  Observed raw tuna thawing in reduced oxygen packaging in the walk in cooler. Corrective Actions: Must refer to package instructions when thawing reduced oxygen packaged fish.

• 39

  Contamination prevented during food preparation, storage and display

  Observed buckets of soy sauce and oil stored on the floor by the ice machine area and by the fryers. Corrective Actions: Must store all food items at least 6 inches above the floor.

• 44

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

  Observed multiple utensils and knives stored on top of the sushi reach in coolers in the sushi station. Corrective Actions: Must properly store utensils.

• 55

  Physical facilities installed, maintained, and clean

  Observed built up grime around fryer equipment and standing coolers throughout kitchen. Corrective Actions: Must clean floors.