SUSHI TAKU ROTARY

APPROVED THAWING METHODS USED - Comments: OBSERVED MEAT THAWING UNDER RUNNING WATER WITH A TEMPERATURE OF 72F. RUNNING WATER TEMPERATURE MUST BE 70F OR BELOW OR THAW IN MECHANICAL REFRIGERATION WITH AN AMBIENT TEMPERATURE OF 41F OR BELOW.

Code 35

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED NO LABELS ON WORKING CONTAINERS(SAUCES). INSTRUCTED TO PROVIDE COMMON NAME ON WORKING CONTAINERS TO PROPERLY IDENTIFY.

Code 37

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED MULTIPLE FOOD HANDLERS IN KITCHEN WITHOUT PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE FOOD HANDLER TRAINING CERTIFICATES.

Code 57

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED MINOR GREASE SPILLS INSIDE OF FRYERS. MUST CLEAN AND MAINTAIN.

Code 49