Circle Sushi

Food properly labeled; original container — Inspector Note: Observed multiple containers of food without the common name of the food in the reach in coolers of the min kitchen. CA: d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed that the previous inspection report was not posted. CA: PIC was advised that The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employees items stored with customer food throughout kitchen and stored above customer foods. CA: PIC will create an employee designated area for employee belonging.

Food stored covered — Inspector Note: EHS observed multiple foods in the freezers of the min kitchen stored uncovered. CA: PIC was informed that Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Hot and cold water available; adequate pressure — Inspector Note: At the time of the inspection, PIC had hot water turned-off at hand-washing sink. CA: PIC turned the hot water on. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employees items stored with customer food throughout kitchen. CA: PIC will create an employee designated area for employee belonging.

Proper cold holding temperatures — Inspector Note: Observed raw shrimp, salmon, and chicken stored above 41F in RIC in back of kitchen. CA: PIC discarded all items. f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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

Toxic substances properly identified, stored, used — Inspector Note: Observed hazardous chemicals stored near RTE food on prep table in back of kitchen. CA: PIC moved chemicals to a designated chemical storage area. c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P