Inspection Information
Facility Name: JFE SUSHI
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection type: Standard
Inspection date: 17-June-2016
Violations: A summary of the violations found during the inspection are listed below.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
Observed spring roll wrappers, brown rice, and vinegar stored under the handwash sink.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
Corrected During Inspection Critical Observed containers of crab that are kept for more than 24 hours that were not datemarked..
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
Observed sanitiser compartment of three compartment sink without a stopper to stop water from draining out.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
Observed accumulation of debris in bottoms of coolers in kitchen area, in bottom of freezer by deli area, and in dry storage bin. Doors of coolers and storage bins had an accumulation of debris on them as well.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Observed a build-up of debris in hard to reach areas of kitchen, under shelves by freezer in deli area, under prep table, and under coolers in kitchen.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.