| 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)(d) Food employees shall clean their hands in a handwashing sink |
out |
Employee was observed to wash hand in three compartment sink during the routine inspection. |
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Priority Foundation (PF) |
0 |
| 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 |
out |
Spicy tuna, in the cold holding unit food preparation unit had an internal temperature of 53.1 degrees F. |
Person in charge voluntary discarded the foods referenced in the violations in the trash during the inspection.
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Priority (P) |
2 |
| 28,29 Safe Food & Water |
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0 |
| 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 |
out |
Observation of sushi in retail display case being offer for sale, the internal temperature of the sushi was 45.3 degrees F. Facility is not following monitoring of CCP (cold storage) of HACCP, that indicates each package of sushi to ensure prepared sushi has reached the critical limit of being below 40 degrees within 1 hour; prior to being offer for sale. Person in charge indicated that he was not checking each package of sushi prior to retail display. |
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Priority Foundation (PF) |
3 |
| 30,31 Food temp controls |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
In overstock cold holding unit in the sushi preparation area, packages of sushi were observed to be stack three packages high. Internal sushi temperature was 51.3 degrees F. Sushi had been cooling in cold holding for 35 to 40 minutes prior to observation. Discussed with person in charge proper cooling methods of package sushi during routine inspection. |
Person in charge removed stacked sushi in the cooling process to single layers and spread out among the overstock preparation cold holding unit. |
Priority Foundation (PF) |
1 |