Sweet Sushi And Grill

Basic – Accumulation of debris in three-compartment sink

Heavily soiled Three compartment sink.

Basic – Buildup of food debris/soil residue on equipment door handles

Soiled exterior of equipment including handles to coolers. Multiple coolers Repeat Violation

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Cleaned spoons stored under soap dispenser and paper towels at wait station.

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

Food service employees with bracelets/ large jewelry.

Basic – Food stored in a location that is exposed to splash/dust

Bags of rice stored by dirty mop bucket and soiled dust pan on bags of rice.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Soiled counters and shelves in kitchen. nSoil residue build up on exterior of food containers. Repeat Violation

Basic – Stored food not covered

Uncovered prepped foods , vegetables, lettuce, in walk in cooler.

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Food service employee came into work then engaged in food service activities without washing hands. Inspector intervened since no manager was onsite. Warning

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Food service employee went outside from rear exit then returned to food prep activity while wearing same gloves. Inspector intervened since no manager was onsite. Corrective Action Taken Warning

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Dishwasher rinsed dishware , food service pans in sink and placed items for drying. No sanitizing step. Inspector intervened since no manager was onsite. Warning

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Multiple food service employees handling soiled equipment then washing hands with gloves still on and not changing gloves. Inspector intervened since no manager was onsite. Corrective Action Taken Warning

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties

Dishwasher not aware of sanitizing methods.

Intermediate – Handwash sink not accessible for employee use at all times

Large bucket in kitchen Hand wash sink

Intermediate – Handwash sink used for purposes other than handwashing

Multiple Hand wash sinks used for rinsing wet wipes , rinsing pans, holding utensils in sinks.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

No chlorine test strips.

Intermediate – Records/documents for required employee training do not contain all of the required information

Training books not completed by any employees