Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
CALIBRATE FOOD PRODUCT THERMOMETERS TO ENSURE ACCURACY, REPLACE THERMOMETER IN 2 DOOR COOLER.
-
CLEAN AND MAINTAIN HAND SINKS.
-
CLEAN AND MAINTAIN THE GASKETS, COOLER DOOR HANDLES, CARTS, COLD WELLS, WATER SETTING IN BOTTOM OF COOK LINE COOLER,
-
DISCONTINUE PROPPING OPEN FRONT DOORS.
-
HAND SINK IN 3 COMP SINK(PREP SINK AREA) MUST BE OPEN AND ACCESSIBLE FOR USE.
-
LABEL BULK CONTAINERS OF FOOD. LABEL CONTAINERS RATHER THAN LID.
-
MICHAELS STATE OF MN CFM EXPIRED 12/3/2009
-
ORGANIZE STORAGE ROOM AND REMOVE ITEMS NOT PERTINENT TO THE OPERATION.
-
PAINT WALLS IN STORAGE CLOSET PLANNED FOR FUTURE LIQUOR STORAGE. PAINT MUST BE SEMI GLOSS BEING SMOOTH AND EASILY CLEANABLE.
-
REPLACE WOODEN STAND FOR SUSHI RICE IN FRONT SUSHI BAR AREA, MAGNETIC KNIFE HOLDER, RIVAL HOUSEHOLD TOASTER, MICROWAVE AND TIGER RICE COOKER,
-
SUSHI COLD WELL MUST MAINTAIN ALL POTENTIALLY HAZARDOUS FOOD AT 41F OR LESS. MAKE PROPER ADJUSTMENTS
-
TOWELS MUST BE STORED IN DISPENSERS AND BE READILY AVAILABLE AT ALL TIMES.
-
WIPING CLOTH BUCKETS MUST BE PROVIDED WITH ADEQUATE CHLORINE. GREATER THAN 200PPM CHLORINE NOTED IN BUCKET.
|
Full
|
Sep 30, 2010
|
75 |
-
CALIBRATE FOOD PRODUCT THERMOMETERS TO ENSURE ACCURACY
-
CLEAN AND MAINTAIN HAND SINKS.
-
CLEAN AND MAINTAIN THE GASKETS, COOLER DOOR HANDLES, CARTS, COLD WELLS, WATER SETTING IN BOTTOM OF COOK LINE COOLER,
-
DISCONTINUE PROPPING OPEN FRONT DOORS.
-
ENSURE THAT KNIVES AND CUTTING BOARDS GET WASHED, RINSED AND SANITIZED BETWEEN USES. MINIMUM EVERY 2 HOURS OR IF NEEDED MORE OFTEN.
-
GLOVES DO NOT REPLACE HAND WASHING. DISCARD AND REPLACE THE GLOVES AS NECESSARY UPON CONTAMINATION.
-
HAND SINK IN 3 COMP SINK(PREP SINK AREA) MUST BE OPEN AND ACCESSIBLE FOR USE.
-
HANDS MUST BE WASHED FREQUENTLY AND AS NECESSARY UPON CONTAMINATION.
-
LABEL BULK CONTAINERS OF FOOD. LABEL CONTAINERS RATHER THAN LID.
-
MICHAELS STATE OF MN CFM EXPIRED 12/3/2009
-
ORGANIZE STORAGE ROOM AND REMOVE ITEMS NOT PERTINENT TO THE OPERATION.
-
PAINT WALLS IN STORAGE CLOSET PLANNED FOR FUTURE LIQUOR STORAGE. PAINT MUST BE SEMI GLOSS BEING SMOOTH AND EASILY CLEANABLE.
-
PROVIDE FRP ON THE UNDERSIDE OF BACK BAR. NO MOISTURE PRODUCING EQUIPMENT ON BACK BAR.
-
REPLACE WOODEN STAND FOR SUSHI RICE IN FRONT SUSHI BAR AREA, MAGNETIC KNIFE HOLDER, RIVAL HOUSEHOLD TOASTER,
-
SUSHI COLD WELL MUST MAINTAIN ALL POTENTIALLY HAZARDOUS FOOD AT 41F OR LESS. MAKE PROPER ADJUSTMENTS
-
TOWELS MUST BE STORED IN DISPENSERS AND BE READILY AVAILABLE AT ALL TIMES.
|
Follow-up
|
Oct 4, 2010
|
68 |
-
CALIBRATE FOOD PRODUCT THERMOMETERS TO ENSURE ACCURACY
-
DISCONTINUE PROPPING OPEN FRONT DOORS.
-
ENSURE RAW FISH THAT REQUIRES ON SITE FREEZING IS FROZEN FOR THE NECESSARY LENGTH OF TIME(SEE ABOVE). FEW RAW ITEMS REQUIRE FREEZING ON SITE OR REMOVE FROM MENU. IMPLEMENT USE OF PROVIDED LOGS TO HELP ENSURE PARASITE DESTRUCTION.
-
ENSURE THAT KNIVES AND CUTTING BOARDS GET WASHED, RINSED AND SANITIZED BETWEEN USES. MINIMUM EVERY 2 HOURS OR IF NEEDED MORE OFTEN.
-
GLOVES DO NOT REPLACE HAND WASHING. DISCARD AND REPLACE THE GLOVES AS NECESSARY UPON CONTAMINATION. 2nd notice
-
HANDS MUST BE WASHED FREQUENTLY AND AS NECESSARY UPON CONTAMINATION.
-
MICHAELS STATE OF MN CFM EXPIRED 12/3/2009
-
PAINT WALLS IN STORAGE CLOSET PLANNED FOR FUTURE LIQUOR STORAGE. PAINT MUST BE SEMI GLOSS BEING SMOOTH AND EASILY CLEANABLE.
-
PROVIDE FRP ON THE UNDERSIDE OF BACK BAR. NO MOISTURE PRODUCING EQUIPMENT ON BACK BAR.
-
REPLACE DOMESTIC CHEST FREEZER TO MEET NSF STANDARDS.
-
REPLACE WOODEN STAND FOR SUSHI RICE IN FRONT SUSHI BAR AREA, MAGNETIC KNIFE HOLDER, RIVAL HOUSEHOLD TOASTER,
|
Full
|
Oct 20, 2011
|
73 |
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