Name: SUSHI GIN
Address: 9559 NALL, OVERLAND PARK, KS 66207
Total inspections: 1
Last inspection: Jun 23, 2008
3-304.13 - Linens and Napkins, Use Limitation--may not be used in contact with food except to line a container for service and replaced each time container is refilled for a new consumer (Corrected on site)
3-501.15A - Cooling Methods
3-501.19A1a - Critical - Time as a Control: Food must be marked with time removed from temperature control (Corrected on site)
4-601.11A - Critical - Food-contact surfaces of equipment and utensils must be clean to sight and touch (Corrected on site)
4-601.11C - Nonfood-contact surfaces of equipment shall be kept clean
5-205.11A - Handwashing facility maintained to be accessible
6-301.11 - Handwashing cleanser, availability
Jun 23, 2008
3-304.13 - LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
3-501.15A - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under ' 3-501.14 by using one or more of the following methods based on the type of FOODbeing cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods.
4-601.11A - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
4-601.11C - (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.N
5-205.11A - (A) A HANDWASHING SINKshall be maintained so that it is accessible at all times for EMPLOYEE use.
6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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