| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Observed raw salmon stored above avocados in the walk-in cooler at the time of inspection. |
Team member relocated the Salmon at the time of inspection. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 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 |
out |
Observed employee wash knives, then rinse, then sanitize, but did not allow sufficient sanitizer contact time of 30 seconds before returning to using the knives for food preparation. |
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Priority (P) |
0 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
Observed internal temperature of sushi in the retail self-serve case at 52 degrees. Facility was assembling sushi rolls, then tightly wrapping in containers, and placing in the open-air retail display case. |
PIC removed all the sushi rolls in the retail display case and relocated them to the walk-in cooler for rapid cooling at the time of inspection. |
Priority Foundation (PF) |
0 |