| 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 Sushi Employee remove gloves and do paperwork then go into walk in seafood cooler then come back out and place on gloves and handle food again without washing hands prior to placing on new gloves. |
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Priority (P) |
3 |
| 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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Observed employee in Starbucks area washing dishes then directly placing them into the sanitizer water without rinsing first then immediately removing them from the sanitizer water to air dry. Dishes should be washed, rinsed, and then sanitized for a minimum of 30 seconds. |
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Priority (P) |
0 |
| 28,29 Safe Food & Water |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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Observed documentation of cooler on 04/18 checked one time on 03:03 pm. According to the HACCP plan Cooler Monitoring |
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| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
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Observed cooler monitoring checks on 04/18 was only checked one time that day at 3:03 pm. According to the HACCP plan the cooler monitoring is a Critical Control point and the temperature should be checked every 4 hours and recorded. |
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Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed cut fruit in produce walk in cooler being stored in garbage bags at time of inspection. Garbage bags are not food grade safe. |
PIC voluntiarly discarded fruit at time of inspection. |
Priority (P) |
0 |