Health Report #108893

Establishment Name: Sushi Nara
Report Date: 04/14/2010
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Hot and cold holding Cold food item(s) prep table hot holding unit Stored above 41 degrees F Found time/temperature control for safety (tcs) food, diced tofu and vegetable garnish 72°F, portioned in a stack of bowls on the prep table by the miso soup hot holding unit. Pic corrected by discarding bowls of diced tofu and vegetable garnish and has been instructed to keep in cooler at 41°F.
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors floor With accumulation of debris Found the floor (under equipment, edges and corners) soiled with accumulation. To correct throughly clean floors and clean on a more frequent schedule.
Normal Containers Identified with Com Food item(s) prep area shelf Not identified Found plastic bottles and spray bottle of oil without labels on the shelf above the prep area. Found storage containers of ingredients without labels. To correct provide labels to all noted items.
Normal Duties of Person in Charge Person-in-charge prep area Not ensuring compliance Observed small children in the kitchen prep area. Pic corrected by having small children stay in back dining area table. Pic has been instructed to keep children out of food handling areas.
Normal Clean Freq, Nonfood-Contact Su Wood Back kitchen area shelf N/A Wood used on top of storage shelf not sealed to be non-absorbent. To correct seal wood to be nonabsorbent.
Normal Wiping Cloths, Use Limitation Wiping cloth(s) wet cooking/preparation area counter Stored on Prep table Found wet wiping cloth left on the cutting board of the prep top cooler on the cooking line. To correct keep wiping cloth submerged in the sanitizing bucket.
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) cooking/preparation area cooler Soiled Found the doors and door gaskets of the 3 door prep top cooler soiled. To correct clean as soon as possible, and clean on a more frequent schedule.