ROCK N ROLL SUSHI health score and inspection history

Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.///Saran wrap, towels, and foil used as shelf liners.

Keep dumpster doors and lids closed. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.///Food debris and waste water on the ground around dumpster. 5-501.114 Provide a drain plug for the grease trap and dumpster.

Replace or repair the dumpster due to significant leakage (if not draining into the sanitary sewer).///No dumpster plug. Sewage leaking on the ground.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Accumulation of food debris under equipment, walls and ceiling throughout facility. Accumulation of dust on ceiling tile and ceiling vent cover throughout the facility.

Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.///Mops stored in mop sink. 6-501.113 Store maintenance tools (brooms, mops, vacuum cleaners, etc.) in an orderly manner that facilitates cleaning the area and so that they do not contaminate food, equipment, utensils, linens, and single-service/single-use items.///Maintenance supplies stored above 3-compartment sink.

Store between-use utensils in a container of water at 135 F or above.///Utensils in standing water next to the grill.

Cease thawing TCS food at room temperature.///Thawing raw chicken at room temperature.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Food debris in the bottom of RI freezer, cooler (bar & prep area) and low boy cooler. Food debris on the gaskets of RI cooler next to the grill. Accumulation of grease around the pass thru window. Food debris on shelving throughout the facility.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Several dry ingredient containers not labeled.

Cease the service of ice used for chilling or storage.///Water jug stored in ice bin at the beverage station.///COS PIC cleaned ice bin.

(B)(2) Mark the time on the container or otherwise indicate (ex: whiteboards, log books, timers) when TCS food has been removed from temperature control for 4 hours.///Sushi rice log has no times from today or previous days.///COS PIC rice voluntarily discarded.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Accumulation of food debris in RI coolers, freezers and low boy coolers.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Accumulation of food debris on the floor and under 3-compartment sink. Accumulation of dust on ceiling vent covers throughout prep area.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks.///Main handwashing sink has no water.

Keep dumpster doors and lids closed. 5-501.114 Provide a drain plug for the dumpster.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Drinks and personal items stored on prep table and shelving.

Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.///Dead roach in RI cooler and under shelving.