Rock N Roll Sushi

Inspector notes: Observed some organic matter buildup on the inside of the beverage dispenser guns at the bar. Person in charge removed the nozzles in question to be washed, rinsed and sanitized at time of inspection. Discussed with person in charge to have the bar gun beverage dispensers cleaned on a more regularly basis to prevent the buildup of organic matter inside of the beverage dispenser. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed several pans that were nested together at the clean dishes rack. Upon separation of the dishes, several of them were still wet. Person in charge separated all of the wet pans so they can fully finish air-drying prior to stacking them together. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing

Inspector notes: Observed an employee that was retrieving orders from a terminal. The employee was then observed to go and grab some gloves and began working with food prior to washing their hands first. Discussed with employee that anytime we change tasks or contamination to the hands occurs, such as working at a terminal, the hands must be washed prior to going back to working with food again. The employee removed their gloves, washed their hands and grabbed a new set of gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks

Inspector notes: Observed several dishes stored as clean at the clean dishes rack according to the person in charge. Multiple pans were separated and closely observed and a few of the pans were observed to still have food residues on the inside of them. Person in charge returned the dirty dishes to the dish washing area to be washed, rinsed and sanitized. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed no soap available for the hand washing sink at the bar. Upon discussion with the person in charge, it was determined that the soap dispenser unit is currently not operable. Person in charge filled an empty bottle with hand soap and labeled the bottle as well. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing

Inspector notes: Please ensure that a person with a certified food protection manager certificate is present during all hours of operation. Person in charge is currently working towards acquiring their certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation