KSU - HISSHO SUSHI @ KSU MARIETTA

Food properly labeled; original container — Inspector Note: Observed 5 squirt bottles in front service prep top without label. Observed shakers x2 without label in fs countertop. C/A-Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; COS- Squirt bottles labeled 2- sushi sauce, 2- yum yum, 1- oil, shaker x2 labeled sesame

In-use utensils: properly stored — Inspector Note: In use knife placed under prep top counter in a bucket in front service area. C/A-(k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); COS- Knife placed in wash room to be washed rinsed and sanitizer

Proper cold holding temperatures — Inspector Note: Observed FS cooler under heat lamp holding several items as as well as ambient above 41F. C/A-Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS- All items discarded