Crazy Sushi

Basic16

• Code 02Labeling, date marking and consumer advisory

  Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.

  White powder in soy bucket, manager labeled it flour, storage shelf

  Fixed on the spot

• Code 06Food properly thawed

  Code 06, Food properly thawed: 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.

  Raw tuna still frozen in reach in cooler now, employee removed them from bags

  Fixed on the spot

• Code 08Food protection and cross-contamination

  Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.

  Employee food on shelf above customer food, upright cooler at server area, manager moved it

  Fixed on the spot

• Code 10In-use utensils properly stored

  Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.

  85f water for rice scoop, employee discarded it

  Fixed on the spot

  In-use tongs stored on equipment door handle between uses.

  On oven handle, employee removed them

  Fixed on the spotRepeat violation

• Code 12Handwashing and hygienic practices

  Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

  Employee drink on shelf above clean containers, server area, employee discarded them

  Fixed on the spot

• Code 14Food-contact surfaces designed and maintained

  Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.

  On raw rice, employee removed it

  Fixed on the spot

  Cutting board has cut marks and is no longer cleanable.

  Black marks, sushi area

• Code 16Dishwashing facilities and test kits

  Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.

  Old build up on top of dish machine

• Code 21Wiping cloths and linens

  Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.

  Sushi area

• Code 22Food-contact surfaces clean and sanitized

  Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.

  Prep reach in cooler at cook line with old build up inside

• Code 23Non-food contact surfaces clean

  Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Shelf by grill with old grease build up

  Repeat violation

• Code 25Single-service items

  Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.

  Aluminum tray in storage room not included, manager inverted it

  Fixed on the spot

• Code 29Plumbing and backflow prevention

  Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.

  Faucet in hand sink at sushi bar

  Repeat violation

• Code 32Restrooms

  Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.

  In employee restroom

• Code 51Other sanitary and safe operation

  Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.

  In restroom, co not secured