| OBSERVATIONS AND CORRECTIVE ACTIONS |
| Item No.
Violations cited in this report must be corrected within the time frames below.
|
| 4) facility personal foods stored in food prep areas - chefs lunch. COS |
| 8) Facility storing bowl inside hand sink @ sushi prep area. (R)/ COS |
| 8/50) waste lines for sushi display cases drain into hand sinks. facility instructed to reroute waste lines immediately. follow up will take place on our after 24hrs |
| 13) facility storing raw food items above ready to eat food items in several coolers. |
| 20/22) facility storing cold holding items (sauces/fish roe) above an approved cold holding temperature without an associated time log. COS |
| facility voluntarily discarded one container of sushi sauce / i container of fish roe. |
| 27) facility lacks date markings on fish for sushi preparation. (R) |
| Facility lacks batteries for pH meter. COS |
| Facility distilled water for pH calibration expired COS |
| 31) Facility walk in unable to maintain an approved cold holding temperature during time of inspection. |
| Facility food items were within an approved cold holding temperature. |
| Facility instructed to bring unit into an approved cold holding temperature by turning themostat on unit down. |
| Facility instructed to contact technician immediately and place items on ice until unit can be repaired. facility instructed to keep hourly log of food temps until unit is repaired. |
| Fax work order to MCHD along with time / temperature log for walk in unit. Attn Gregory Mininger at fax # 215 784 5524 |
| 33) Facility thawing raw fish at room temperature. COS |
| 35) spray bottle stored at cooks line lacks identifying label. (2R) |
| bulk food items stored in open original containers at dry storage - sweet rice, etc. |
| bulk food items lack common label names. |
| 37) food stored less that 6 off of the floor of the walk in cooler. |
| food stored on floor of back kitchen area as well as on floor of walk in units. |
| uncovered food items in sushi prep areas as well as within walk in freezer and cooler units. |
| scoop lacking handle (plastic container) stored in bulk food item. COS |
| sushi items stored wrapped in paper towels at sushi display case. |
| 39) wet wiping clothes stored outside of sanitizer buckets in sushi prep area. COS |
| wet wiping clothes stored in container with excessively high concentration of sanitizer. COS |
| 41) Facility storing knives between equipment. (R) COS |