SUSHI TOKORO

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO PAPER TOWEL ON THE EXPOSED HAND SINK IN THE KITCHEN PREP AREA. INSTRUCTED MANAGER THAT ALL HANDWASHING FACILITIES MUST BE PROVIDED WITH HAND SOAP AND PAPER TOWEL ALL THE TIMES. CRITICAL VIOLATION 7-38-030. MANAGER ASKED ONE OF THE EMPLOYEE TO PROVIDE PAPER TOWEL ON THE HAND SINK DURING INSPECTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO INSTALL SPLASH GUARD ON THE RIGHT SIDE OF THE EXPOSED HAND SINK IN THE PREP KITCHEN AREA (VERY CLOSE TO THE PREP COOLER). AROUND EXPOSED HAND SINK IN THE WAIT STATION AND ON THE RIGHT AND LEFT SIDE OF THE EXPOSED HAND SINK IN THE SUSHI PREP AREA AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE FOLLOWING: THE EXTERIOR OF THE RICE COOKER IN THE KITCHEN PREP AREA, EXTERIOR DOOR OF ALL COOLERS, PREP TABLES TOP AND BOTTOM SHELVE, ALL SHELVING OF THE DRY STORAGE AREA AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN THE FLOOR THRU-OUT THE PREP KITCHEN,PREP AREA, DISH WASHING AREA, UNDER THE COOKING EQUIPMENT (WITH FOOD DEBRIS AND DUST) AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING VENT COVER WITH HEAVY DUST BUILD UP IN THE KITCHEN PREP AREA. MUST CLEAN, REMOVE DUST AND MAINTAIN. HOLE/GAP AROUND THE PIPES THRU-OUT REAR STORAGE AREA. MUST SEAL AND MAINTAIN. PEELING PAINT ON THE WALLS BY THE SUSHI AREA. MUST SCRAPE PAINT AND RE PAINT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL FOOD STOCKS STORED ON THE FLOOR IN THE DRY STORAGE AREA, MUST BE ELEVATED 6" OFF THE FLOOR. OR PROVIDE RAISED SHELVINGS TO STORE FOOD STOCKS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES IN THE PREP AREA HANDLING FOODS MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ALL WASH CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD, COOLERS MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

FOOD HANDLER REQUIREMENTS MET - Comments: 3 EMPLOYEES HANDLING FOOD WITHOUT THE FOOD HANDLERS CERTIFICATE. MUST PROVIDE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED AND MAINTAINED. INSTRUCTED TO PROVIDE FOOD GRADE STORAGE CONTAINERS/BAGS FOR PROPER FOOD STORAGE,NOT GROCERY PLASTIC BAGS AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN SIDES OF KITCHEN COOKING EQUIPMENTS,INTERIOR BOTTOM COMPARTMENTS OF THE DEEP FRYERS,KITCHEN STORAGE SHELVINGS AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED SMALL WATER LEAK MIDDLE DRAIN PIPE AT THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.