Daruma Japanese Stkhse & Sushi Lge

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Observed employee drinks hanging above food in the walk in cooler and server area

Operator removed drinks. Corrected On-Site

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Observed all line cooks with watches on.

Basic – In-use tongs stored on equipment door handle between uses

Observed tongs hanging off equipment on the cook line near the ground.

Basic – Open dumpster lid

Observed the dumpster lid open.

Basic – Single-service articles not stored inverted or protected from contamination

Observed multiple to-go containers not inverted throughout the establishment.

Basic – Stored food not covered

Observed containers of ice cream stored but not covered.

Basic – Unclean building components, attachments or fixtures

Observed black build up on the walk in cooler fan covers.

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface

Observed rust build up on the walk in cooler shelves.

High Priority – Nonfood-grade bags used in direct contact with food

Observed squash in direct contact with a non food grade bag in the walk in cooler.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Observed on the sushi line: Cream cheese (65F – Cold Holding).nOperator stated they had been out for approximately 1hr

Operator placed them in a reach in cooler. Corrective Action Taken

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Observed the vacuum breaker on the wrong end of the splitter for the mop sink.