- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. SUSHI MATS COVERED WITH PLASTIC WRAP ARE CHANGED DAILY. SUSHI PREP LASTS LONGER THAN 4 HOURS.PLASTIC WRAP MUST BE CHANGED AT LEAST EVERY 4 HOURS.
Location: Kitchen
Equipment: -
|
07/01/2014 | Recheck |
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. SUSHI MATS COVERED WITH PLASTIC WRAP ARE CHANGED DAILY. SUSHI PREP LASTS LONGER THAN 4 HOURS.PLASTIC WRAP MUST BE CHANGED AT LEAST EVERY 4 HOURS.
Location: Kitchen
Equipment: -
|
06/24/2014 | Routine |
No violation noted during this evaluation. | 01/03/2014 | Illness Complaint |
No violation noted during this evaluation. | 11/20/2013 | Routine |
No violation noted during this evaluation. | 07/03/2013 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer Bucket contained no/low sanitizerSanitizer distributer was emptycos
Location: Kitchen
|
02/18/2013 | Routine |
No violation noted during this evaluation. | 01/03/2013 | Illness Complaint |
No violation noted during this evaluation. | 10/23/2012 | Routine |
No violation noted during this evaluation. | 05/21/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: rice left in conatainer on counterrice must be time marked if following time vs temperature or kept at temperature1-18Spoke to Ester about time marking rice left out for next Sushi maker
Location: Sushi bar
|
01/18/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: rice left in conatainer on counterrice must be time marked if following time vs temperature or kept at temperature
|
01/10/2012 | Routine |
Restaurant representatives - add corrected or new information about ASIAN AVENUE, 1300 E 86TH ST, Indianapolis, IN »