Air drying of equipment and utensils Observation: Observed dishwasher drying bento boxes with cloth.
Food storage - preventing contamination from the premises Observation: Box of food on floor of walk-in freezer.
Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent can withstand repeated warewashing
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: Sliced tomatoes temping at 58 degrees F in open top cooler. Tomatoes were stored on cloth. Cloth removed from container. Fried foods stored at room temperature. Placed in cooler while on-site.
In-use utensils, between-use storage Observation: Rice scoops and ice cream scoops stored in standing water. Ice scoop handle stored in ice.
Food employees hair is effectively restrained Observation: Dishwasher and food handler observed with no hair restraint when arrived on-site.
Storage and maintenance of wet and dry wiping cloths Observation: Wet wiping cloths stored on counter.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw fish stored above bottled beverages in walk-in cooler.
Using a handwashing sink- operation and maintenance Observation: Food handler observed rinsing vegetables in handwashing sink. Bowl stored in sushi prep area handwashing sink.
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