Sushi Jo / Jo Bistro
| Inspection Date | 01/24/2024 |
| Inspection Disposition | Inspection Completed – No Further Action |
Inspection January 24th, 2024
Violations
| Code | Description |
|---|---|
| 22-20-5 |
Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. |
| 06-09-1 |
Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package Tuna in walk in cooler 34°F, removed from freezer yesterday Cook removed fish from package. Corrected On-Site |
| 08B-38-4 |
Basic – Ginger and avocado stored on floor in walk in cooler Operator placed on a shelf. Corrected On-Site |
| 21-12-4 |
Basic – Wet wiping cloth not stored in sanitizing solution between uses at front counter Employee placed in sanitizer container. Corrected On-Site |
| 12A-13-4 |
High Priority – Dish washer handled soiled equipment or utensils and plates ,then handled clean equipment , plates utensils, without washing hands Dish washer went to wash his hands. Corrected On-Site |
| 03A-02-5 |
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Sprouts 49°F nor prepped or cooked today. On cook line left out for less than 1 hour..nOperator placed on ice. Corrective Action Taken |
| 03B-01-6 |
High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit nMiso soup 119°F, soup prepared today as back up and left out at room temperature next to steam table in wait area Cook reheated soup during the inspection to 180°F and placed in steam table. Corrected On-Site |
- Ownership Changed: Current
- Rank:
- Expiration Date: 12/01/2024
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