Trapper's Sushi Co.

Inspector's notes

In walk in freezer, pans of raw fish stored on floor. PIC rearranged freezer to store items on shelves. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the walk-in refrigerator, sweep at the bottom of the door is damaged/missing. In the walk-in freezer, walls behind refrigeration unit coated with ice. PIC contacted maintenance provider to schedule service. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two employee handwashing sinks, by the cook line and by the main dishwasher without soap available. An employee replaced the soap at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and accessible. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the main dishwasher measuring at 25 PPM of chlorine. Staff confirmed dishes had been run through the dishwasher today. Staff to test the sanitizer strength on the first cycle of dishes. Management was alerted and plans to use the 3-compartment sink to sanitize dishes until the unit can be serviced. Reviewed sanitizer concentration requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed crab salad (50-53°F) and chipotle mayo (51-53°F) measuring above 41°F in the small cooling units by the sushi prep area. The small cooling units measured 52.7°F on the min/max. Thermometers were calibrated onsite with staff. Adequate refrigeration is available onsite. All foods had been in the unit for less than 2 hours. All Time-temperature Control for Safety (TCS) food was moved to alternative refrigeration. No TCS foods to be stored in those units until they can maintain at or below 41°F. Corrective Action: Corrected at time of inspection.