| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Employee was observed to handle raw animal proteins with pair of single use gloves, employee was observed to then handle raw fish, utensils and food storage containers.. Employee did not remove the single use gloves or wash their hands before engaging in food handling or raw animal proteins. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Employee was observed to wash and rinse rice container after discarding rice, then took wiping cloth to clean container. Employee did not submerge container in sanitizer for a appropriate contact time. |
Employee filled sanitizer basin and rewashed, rinsed container, then submerge container in sanitizer for the appropriate contact time during the inspection. |
Priority (P) |
0 |
| 28,29 Safe Food & Water |
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| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
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pH of sushi rice was recorded at 08:00 am on 29 May 2024 at 4.1. Following calibration of the pH meter, sushi rice was tested by employee. pH at first attempt was 4.3, pH at second attempt was 4.4 and pH at third attempt 4.4. Employee voluntary discarded sushi rice and 10 packages of sushi that were made from batch 1 rice. According the facility's HACCP facility management will conduct a record review monthly of HACCP records. Records review from 5 January 2024-29 May 2024 no records review had been conducted by facility management.
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Priority Foundation (PF) |
1 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Several packages of prepared sushi in the cooling process were observed to be stack 4-5 packages high in the small cold holding in the food preparation area. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Prepared raw and cooked sushi was observed to be stored uncovered and unprotected in the cold holding unit at preparation |
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Priority (P) |
1 |
| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Wet wiping cloths were observed to be stored on the dirty side sink basin drain board during the inspection. |
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Core (C) |
0 |