TANOSHI SUSHI

Sushi rice made yesterday observed at 77 degrees F. Sushi rice discarded. Complete and submit specialized food process questionnaire. 11/9/16; Sushi rice made yesterday in warming unit measured 81 degrees F; this sushi rice was voluntarily discarded. New batch was in process of being made during inspection.

Code CHSC 113996

No sanitizer test strips.

Code CHSC 114107

Dishwasher is not working properly. Per person in charge, it stays stuck on first cycle. Dishwasher impounded. Do not use dishwasher until impound released. Discussed proper set up of three-compartment sink.

Code CHSC 114099.7

Thermometer not observed in prep refrigerator.

Code CHSC 114157

Only observed one food handler card. Maintain file of CA food handler cards at the facility and inform person in charge where file is kept.

Code CHSC 113948

No sanitizer in wiping cloth container used to wipe food contact surfaces at sushi prep area. Wiping cloth used for wiping sushi prep cutting board is kept on cutting board.

Code CHSC 114185.1

Submit copy of a valid Certified Food Manager (CFM) certificate. If no one has a valid CFM, submit proof of enrollment in an ANSI-certified exam by November 7, 2016 and take test by December 1, 2016. 11/9/16: have not received proof of enrollment in CFM exam. Submit proof of enrollment by November 16, 2016.

Code CHSC 113947.1

No probe thermometer at facility.

Code CHSC 114159

Dishwasher impounded; it is not working properly and incapable of providing sanitizer.

Code CHSC 114393

Permit posted expired in 2015.

Code CHSC 114381