ROUTINE INSPECTION
Note: 1. Food safety manager certificate: Mark Bailey - 08/23/2029. 2. The store has started making sushi using a sushi rice made and delivered from an outside company while adding precooked and some raw food items to make the product in the store. I will discuss with my supervisor and a food senior if the facility need to submit a HACCP plan to the state for approval. Based on the risk of operation, the risk category may be changed to risk category 3 and the program element to FP14.
2 reported violations
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Drainpipe from the mechanical dishwasher is immersed inside the floor sink. [CA] To prevent possible contamination from backup of sewage, please provide at least one inch air gap between the floor sink and the drainpipes.
- K40: Wiping cloths: properly used, stored
Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).