Food Inspections

Ninja Steak and Sushi

Inpection Notes

4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed no sanitizer available at time of inspection. Sanitizer solution shall be available at proper concentration at all times. Corrective Actions: PIC immediately made sanitizer solution at proper concentration. 14B - utensils, equipment and linens: properly stored, dried, handled 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Clean equipment/utensils are not being stored covered or inverted throughout main kitchen and sushi prep area. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 6 inches (15 centimeters) above the floor. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: In a self-draining position that allows air drying; and Covered or inverted. Corrective Actions: PIC immediately covered and inverted clean equipment.

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