| 06,07 Hand Hygiene |
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0 |
| 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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Observed employee prepping sushi with gloves on then removed gloves and went to ware wash sink and was cleaning then placed on gloves and resumed handling food without washing hands. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed vegetable chopper stored clean with dried food on blade at time of inspection, not properly cleaned after use. |
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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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Observed the following HACCP records during inspection: 02/18/2025, 02/04/2025, and 01/16/2025. During review of 01/16/2025 HACCP monitoring records for pH of acidified rice was not recorded as required by establishments HACCP plan. During review of HACCP records from above dates it was observed that establishment is not following HACCP plan for rice slurry preparation for pH testing. The HACCP plan states 2 parts of distilled water to 1 part of rice for rice slurry preparation. Establishment on all 3 dates documented equal parts of rice and distilled water. |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Observed employee cutting avocado with knife and then cleaned off knife on trash can liner then proceeded to continue to cut avocado. |
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Core (C) |
0 |