| 06,07 Hand Hygiene |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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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 employee change tasks from prepping sushi food items to another task, then returned to prepping food items without rewashing hands and changing gloves. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Noted that the cutting board had heavy staining and scoring at the time of inspection. |
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Priority Foundation (PF) |
1 |
| 28,29 Safe Food & Water |
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0 |
| 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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HACCP indicates that CCP 2 requires a time stamp on rice 10 hours after acidification. Container of rice did not have a date or a time stamp at the time of inspection. Monitoring records indicated rice was prepared at 8 AM on June 10, 2024. |
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Priority Foundation (PF) |
1 |
| 30,31 Food temp controls |
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0 |
| 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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Sushi packages on the bottom row of the retail case being offered for sale had an internal temperature of 52 degrees. Temperatures were checked with a TDA verified probe thermometer. |
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Priority Foundation (PF) |
1 |