Also, the owner is only using water for wiping down food contact surfaces. Wet wiping cloth observed stored on the counter. Cloths - Wiping Cloths - Use Limitation Observation: Wiping cloths improperly stored between use.6) In a container of water if the water is maintained at a temperature of at least 135☏. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 4) In running water of sufficient velocity to flush particulates to the drain. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. Rice scoops stored in standing water of 70 F. Utensils - In-Use - Between-Use Storage (corrected on site) Observation: Dispensing utensils improperly stored between uses.This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. Hair Restraints - Effectiveness (corrected on site) Observation: Employee observed working in the kitchen/food service area without proper hair restraints.(2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
Katana sushi license#
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. Critical: Employee Health* (corrected on site) Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.Suggest purchasing a small crockpot for holding the rice scoops and keeping the water temperature above 135 F at all times. Sanitizer water should be mixed up and readily available for use at all times.Ħ. Hand sinks are for hand washing only and all food handlers must wear some type of hair restraint.ĥ.
Please have all staff read and sign copies.Ĥ. The FDA form 1-B was provided in Korean to the PIC. The PIC knew nothing of employee health when questioned. Inspector assisted the PIC in writing up a formal time policy for sushi rice.ģ. Inspector contacted Komolo MD during the inspection and requested a parasite destruction letter be sent on all products ordered by the restaurant.Ģ. No violation noted during this evaluation.ġ. A thermometer has been purchased for taking food temperatures. Please send the inspector a copy of the the current True World letter that the owner has onsite.ĩ. Updated parasite destruction letter provided by Komolo. Make sure to fill container with very hot water from the coffee maker before each meal period.Ħ. Small crockpot used to store utensils for rice. Consumer advisory has been added to table tent and lunch specials menu.ĥ. Employee health forms present and signed for all staff.ģ. All violations from 12/14/15 have been corrected.ġ.
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