Sasi Xperience

The dishwasher was not turned on during inspection. Operator stated that food preparation starts around 11 am, and the dishwasher isn't turned on until after 3 pm when customers start coming. Until that time, kitchen dishes are manually washed. When describing the manual dishwashing procedure, a sanitize step was not taking place. , , If opting to manually wash kitchen dishes, dishes must be:, - Scraped of remaining food debris., - Washed with soap and water., - Rinsed with fresh water., - Sanitized. If using the quat based food contact surface sanitizer available during inspection, dishes must be fully submerged in a 200 ppm solution for 2 minutes., - Air dried.

There was no cold water available at the hand wash sink., , Repair the hand wash sink to restore cold water.

Broken/damaged food storage containers were being used., , Broken containers are not able to be properly cleaned, and pieces of broken containers can get into food, causing a physical hazard. Discard broken containers.

In the basement storage area, many bulk ingredient bags were being stored directly on the floor., , All food must be stored at least 15 cm (6 inches) off the floor to aid in proper cleaning and to help protect from contamination.

Cardboard boxes in the chest freezers in the basement were soiled., , Discard cardboard boxes. Replace with storage containers that are smooth, non-absorbent to moisture, easy to clean and food grade.