Delishe

Cleaning cloths were observed on food contact surfaces throughout the facility. , , Cleaning cloths stored on counters may become contaminated and act as a source of bacteria, increasing the risk of cross-contamination., , When not in use, wiping cloths must be stored in an approved sanitizer solution at the correct concentration to prevent the growth and spread of bacteria.

The facility is not equipped with any method to test the pH of the sushi rice. , , Sushi rice must have a pH of 4.6 or below to be able to be stored at room temperature. The pH must be taken and recorded after each batch is prepared. , , Please obtain either pH test strips or a pH meter to be able to test and verify the pH of the sushi rice.

Multiple containers storing food were being stacked on top of each other where the bottom of one container was in direct contact with the food item below. , , This is not a safe method of storing food. Food must be stored in a manner that protects against contamination. Containers must be clean, covered, and stored so that the bottom of containers does not contact exposed food items. Use shelving, racks, or lids to maintain separation between foods and food-contact surfaces.

Whole raw shell eggs were stored on the top shelf in the walk-in cooler above ready to eat foods. , , Please ensure raw eggs are stored on the bottom shelf. Raw eggs should be treated like raw meat and stored in a manner that prevents cross-contamination.

The facility has 2, two-compartment dishwashing sinks but only one drain plug. , , Please obtain three more drain plugs so all sink compartments are equipped with a drain plug. , , If the dishwasher is not operating properly, the two-compartment sinks are the back-up method for ware-washing and drain plugs are needed for proper ware-washing.

The following items had a build-up of grease, food debris, and grime:, - The tabletop can opener, - Rice cookers , - The robot coupe , - Bulk bins , - The wall behind the two-compartment sink , - The floor in the walk in cooler, - The deep fryers and space around them, - High touch surfaces such as cooler and equipment handles , , Please clean the indicated equipment and keep the facility in a clean and sanitary state hereafter.