| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 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... |
out |
Observed both sushi chefs at the firm changing glove between tasks. Neither sushi chef washed their hands before changing gloves. Discussed with PIC that they must wash hands each time before putting on new gloves. |
|
Priority (P) |
0 |
| 28,29 Safe Food & Water |
in |
|
|
|
0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
|
|
|
0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
Upon reviewing the firms records for pH and cooling on 5/30/2024 it was observed that times for the acidification of rice included a 9am acidification time as well as a 10am time for putting finished product in to the cooling process. The log books were reviewed at 8am. This indicates that this firm is not recording pH and cooling times appropriately according to the variance letter from the TN Dept. of Agriculture. Discussed with PIC the importance of only recording times and temperatures when they are actually measured. |
|
Priority Foundation (PF) |
0 |