| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Observed hand sink in sushi/ deli prep are to not reach 100 degrees after running sink for 5 minuets. Sink measured at 90 degrees with inspector probe thermometer. Insepector had sushi and deli area cease food produection and discarded any food prepped on current day. Hand sink was observed to have working properly with hot water by the time inspector gained signature. |
Emergency work order placed, and firm was able to restore hot water at hand sink. |
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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Observed multiple sushi rolls to have temperatures above 41 degrees F when checked with inspector probe thermometer. See "Food Temperature List' for detailed temperatures. |
PIC voluntarily discarded out of temperature sushi rolls. |
Priority (P) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Observed sushi chef with beard to not be wearing beard restraint while prepping foods. |
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Core (C) |
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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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Observed brown cutting board with deep grooves and peeling making the surface no longer smooth and easily cleanable. |
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Priority (P) |
0 |