ITOKO SUSHI AND RAMEN

Violations (12)

• 5

  Procedures for responding to vomiting and diarrheal events

  observed No procedures for responding to vomiting and diarrheal events. Corrective Actions: Establishment shall have procedures for responding to vomiting and diarrheal events

• 6

  Proper eating, tasting, drinking or tobacco use

  there is evidence that a food worker is drinking in the areas other than the designated area. observed tobacco product inside the reach in cooler. Corrective Actions: proper eating, tasting, drinking , and tobacco use must be in Designated areas away from food preparation and food products to avoid contamination.

• 8

  Hands clean and properly washed

  observed food worker improperly wash hands. Corrective Actions: food workers shall wash their hands for 20 seconds or more.

• 15

  Food separated and protected

  observed raw shell eggs, stored above green, leafy vegetables inside the walk-in coolerCorrective Actions: raw shell eggs shall be properly stored On the racks to avoid cross-contamination.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed black old food formation on the cutting board. Corrective Actions: food contact surfaces shall be properly washed, rinsed, and sanitized, and air dried to prevent contamination.

• 21

  Proper hot holding temperatures

  observed pre-cooked rice stored in the rice cooker(that was turned off) that was tempted at 108FCorrective Actions: TCS foods must be maintained at 135F or above to prevent foodborne illness.

• 22

  Proper cold holding temperatures

  observed raw shell eggs with internal temperature of 59° F stored inside of a reach in coolerCorrective Actions: cold hold TCS foods shall be maintained at 41F Or below.

• 28

  Toxic substances properly identified, stored, used

  observed working a container of chemicals without a proper labelCorrective Actions: all containers of chemicals shall be properly labeled

• 32

  Variance obtained specialized processing methods

  establishment lacks variance for acidification of sushi rice.Corrective Actions: specialized processing methods shall have a variance.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  observed reach in cooler, not cooling effectively. Ambient temperature was 52FCorrective Actions: food establishment shall have equipment in proper working condition to ensure TCS food are maintained at safe temperature

• 40

  Personal cleanliness

  observed food workers fail to wear proper hair restraintsCorrective Actions: food workers shall wear proper hair restraints to prevent contamination

• 45

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

  observed improper use of single use plastic carb to scoop food and food productsCorrective Actions: Single use items are for one time use only shall not be reused