| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Employee was observed to have a plate of food and two personal drinks at the food preparation area on arrival to the facility. |
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Priority (P) |
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| 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 not wash their hands after removing single use gloves and moving out of the food preparation area and then returning to food preparation area. Employee was observed to not wash their hands after removing single use gloves, from engaging in food preparation and before handling other single use food items, Employee placed a new pair of single use gloves on without washing their hands. |
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Priority (P) |
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| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
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Employee was observed to remove single use gloves, then handling single serving condiments, with bare hands, condiments being placed in food trays with ready to eat foods was observed to come in direct contact with ready to eat foods. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Crab sticks, sliced cucumbers, sliced avocados being stored out of cold holding and on the food preparation tables were observed to have internal temperature of 48-50 degrees F. |
Person in charge voluntary discarded the foods referenced in the violation in the trash during the routine inspection. |
Priority (P) |
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| 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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Verification is not being conducted by area manager at a frequency indicated in the HACCP. According to the facility's HACCP supervisor is conduct a verification and records review monthly. Records reviewed by TDA from 1 June 2024 to 26 November 2024, two records had supervisor manager records review on 13 September 2024 and 14 September 2024. On the following dates 6 July 2024, 15 July 2024, 16, July 2024, 5 August 2024, 20 October 2024 the Person in Charge (PIC) did not conduct a records review of the daily records as indicated in the facility's HACCP. According to the Rice SSOP, sushi rice can be held for 72 hours, both containers of sushi rice no date or time was indicated on the container. According to the PIC the sushi rice in the blue container was made on 25 November 2024. |
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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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Sushi rice was observed to be stored in large white container uncovered and unprotected while not being actively used for preparation. |
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Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 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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Large green cutting board in the food preparation area was observed to be heavy scored. Facility is storing seaweed in non food grade metal/aluminum containers. |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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The bottom of the undercounter cold holding unit at the front preparation station had an excessive amount of dried food residues and build up. |
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Core (C) |
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