Ajoomma

Year by year

Inspections

1. Jan 10, 2019 Routine Score 89
   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     Rusted shelf under the preparation table Newspaper lining under the fryers Cloth towel used under the cutting board

   • Not serious Core (1 points)

     Ventilation hood systems, adequacy

     Using a class 2 hood for frying

   • Not serious Core (1 points)

     Thawing. under running water criteria - water velocity

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Washing dished and vegetables in the same set of sinks Defrosting raw meat over clean utensils

   • Not serious Core (1 points)

     Floors/walls/ceilings approved carpeting

     Cardboard lined floors

   • Serious Priority (3 points)

     Cooling -- within 2 hours, 135-70øF

     Cooling cooked foods on the counter - meat at 107.1 degrees Cooling cooked foods on the top of the point of usage refrigerator at 61.4 degrees - cooked egg Cooling fish cake on the top of the point of uage refrigerator at 50.2 degrees

   • Not serious Core (1 points)

     Single use articel wrapped or dispensed

     Single service dispensed flat

2. Jun 15, 2018 Routine Score 82
   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Serious Priority (3 points)

     Cooling -- total 6 hours, 135-41øF

     Cooked beef cooling on the counter at 88.5 degrees Cooked egg cooling on the counter

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw pork stored over ready to eat produce

   • Serious Priority (3 points)

     Time as PHC: 4 hours provide written procedures methods of compliance

   • Not serious Priority Foundation (2 points)

     HACCP-Plan submitted

     Sushi rice without a HACCP plan

   • Not serious Core (1 points)

     Reuse of single service articles

     Raw fish containers reused

   • Not serious Core (1 points)

     Hair Restraints effective

     Beard nets missing

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

3. Dec 19, 2017 Routine Score 80
   • Not serious Core (1 points)

     Hair Restraints effective

     Beard and hair nets needed

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     Rice and bean sausages in need of date marking

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Warewashing sinks and drain boards, self-draining.

     Two drain boards are needed

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     Card board and news paper liners

   • Serious Priority (3 points)

     Clean Sight and Touch

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Sushi displayed at room temerature

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw pork stored over cooked vegetables and starches

4. Jun 15, 2017 Routine Score 98
   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     clean the inside of the reach in cooler

   • Not serious Core (1 points)

     Preventing contamination from other sources. Miscellaneous sources of Contamination

     food uncovered underneath a table left to cool

5. Dec 27, 2016 Routine Score 90
   • Serious Priority (3 points)

     When to wash hands before donning new gloves

   • Serious Priority (3 points)

     One Inch Air Gap

     needed at the 3-compartment sink

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     clean floors throughout the food prep area

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     raw beef stored above ready to eat foods in the reach in cooler