MONKEY SUSHI — Risk Score 9/10 | DineSafe+Inspection History
Pass
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
FOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
Pass
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
Pass
- ●CrucialFail to ensure food handler in food premise washes hands as necessary to prevent contamination of food - Sec. 33(1)(e)
- ●SignificantOPERATE FOOD PREMISE - MECHANICAL EQUIPMENT NOT MAINTAINED TO PROVIDE SUFFICIENT CHEMICAL SOLUTION RINSE - SEC. 20(1)(A)(II)(B)
- ●CrucialStore potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
- ●SignificantUSE UTENSILS NOT NON-TOXIC IN CONTACT WITH FOOD - SEC. 8(2)(A)
Pass
- ●MinorFOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)
- ●SignificantHandwashing stations not conveniently accessible by food handlers - Sec. 7(3)(c)
- ●CrucialFail to process food in manner safe to eat - Sec. 26(2)
- ●SignificantUse dirty cloth for cleaning food contact surface - Sec. 16(b)
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●CrucialFood premise maintained in manner permitting adverse effect on food - Sec. 7(1)(a)(iii)
- ●SignificantFail to ensure equipment surface cleaned as necessary - Sec. 22
Pass
- ●SignificantSANITIZE UTENSILS IN CHLORINE SOLUTION OF LESS THAN 100 P.P.M. OF AVAILABLE CHLORINE - SEC. 19(B)
- ●MinorFood premise not maintained with walls in good repair in food-handling room - Sec. 7(1)(g)
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22