Quote:
Originally Posted by louiethe4th
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Ru San's inspection score 86:
ALL POTENTIALLY HAZARDOUS FOODS MUST BE 45F OR LOWER OR 140F OR HIGHER. SAW COOKED CHICKEN 120F, FRIED POTATO 130F, COOKED SALMON 130F. A FEW TIME STICKERS MISSING ON SHSHI BUFFET. MAKE SURE ALL FOODS ON BUFFET HAVE TIME STICKERS. 2.5
3. PROPERLY PROTECT ALL FOODS. SAW RAW FOODS STORED OVER COOKED IN REACH-IN COOLER. SAW ICE STORED IN NON-FOOD STORAGE BIN. SAW FOOD STORED ON THE FLOOR IN THE FREEZER. SAW TO-GO BAGS USED AS COVERS FOR BUCKETS WITH FOOD IN WALK-IN COOLER. SAW VEGETABLES COVERED WITH PAPER TOWELS IN THE WALK-IN. SOUP KETTLES ON BUFFET LINE DO NOT HAVE SELF-CLOSING LIDS OR SNEEZE SHIELDS. 5.0
9. SAW AN EMPLOYEE WIPE OFF A COUNTER WITH A TOWEL THEN WIPE HIS HANDS WITH IT. TOWELS ARE FOR CLEANING ONLY. ALL EMPLOYEES MUST WASH THEIR HANDS WHEN THEY ARE SOILED. SAW AN EMPLOYEE MAKING TEMPURA RINSE HIS HANDS IN A FOOD PROP SINK THEN GO BACK TO MAKING TEMPURA. DO NOT WASH HANDS IN FOOD PREP SINK. ALWAYS USE SOAP WEHN WASHING HANDS. SAW AN EMPLOYEE CARRYING CLEAN DISHES IN HIS APRON. USE A TRAY OR OTHER CLEAN UTENSIL TO TRANSPORT DISHES. 2.5
11. KEEP ALL UTENSILS CLEAN. SAW GLASSES IN PLASTIC BIN, KNIVES, AND CARROT SHREDDERS WITH FOOD DEBRIS ON THEM. SAW MOLD IN ICE MACHINE AND TEA NOZZLES. QUAT SANITIZER MUST BE 200PPM. SAW 100PPM IN SEVERAL SPRAY BOTTLES. PRE-MIXED BOTTLES USED. TEST ALL BOTTLES DAILY TO MAKE SURE THEY ARE STILL AT THE RIGHT CONSENTRATION. 2.5
15. MAKE SURE ALL UTENSILS ARE AIR DRIED BEFORE STACKING. SAW WET STACKED BOWLS. STORE ALL CLEAN UTENSIL SO THAT WATER CAN DRAIN OUT. SAW BOWLS AND POTS WITH STANDING WATER IN THEM. KEEP ALL UTENSIL BINS CLEAN. RECOMMEND COVERING ALL UTENSIL BINS. DO NOT STORE CUTTING BOARD IN CAN WASH. 1.5
17. REPLACE TORN GASKET IN REACH-IN COOLER. REPLACE OR REPAIR KEG COOLER DOOR, RUSTY TABLE IN DESSERT AREA, AND RUSTY SHELVES IN WALK-IN. 0.0
31. LABEL ALL CHEMICALS. SAW UNLABELED SOAP CONTAINER.
At one point they HAD A 74! They were about to serve food that was dropped on the floor IN FRONT OF THE HEALTH INSPECTOR. I WOULD NOT EAT THERE IF I WAS STARVING. Sushi is one of the most potentially hazardous foods.
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