| 04,05 Hygiene |
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0 |
| 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 has personal drink on rolling cart with single use items and foods in the food preparation area while open foods are present. |
Employee moved personal drink to designated area during routine inspection. |
Priority (P) |
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| 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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Several containers, hand slicer, measuring cup and food storage containers were observed to have dried food residues and build up. These items were observed to be stored on clean ready to use rack in the food preparation area. |
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Priority Foundation (PF) |
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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 salad being stored on the cutting board at the food preparation station had an internal temperature of 59 degrees F. |
Person in charge voluntary discarded foods referenced in the violation in trash during routine inspection. |
Priority (P) |
0 |
| 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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pH rice of second batch sushi was observed at 4.23. First batch sushi rice was observed at 4.12. Employee added a cup of vinegar to second batch of sushi rice and pH was rechecked and recorded at 3.80. Employee finished the last of the first batch sushi rice when checking the pH. Both batched of rice had a date and time of 26 November 2024 0808 am. Monitoring records only had on batch of rice first batch pH recorded. |
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Priority Foundation (PF) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(5)(b)3 Single-service articles shall not be reused. |
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Employee was observed to use previous used paper towels to wipe knife used in food 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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Food preparation cutting board was observed to be heavy scored and stained. Food container lids, in use were observed to be cracked . The protective coating on the inside of the rice cooker, food contact surface, was observed to be peeling and cracking. |
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Priority (P) |
0 |