| 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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Observed Sushi employee cleaning knives and wiping down cutting boards with a chemical wipe and then handled food contact utensils/equipment without washing hands and donning gloves. Regulations state, Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service articles; donning gloves. |
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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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Observed Sushi employee handle cut ready to eat Avocado bare handed. Regulations state, No bare hand contact with ready to eat foods. |
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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)(a) Food contact surfaces shall be visually clean. |
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Observed spatulas stored clean in cabinet at Pizza prep station in the front food service area of the Deli to have a build-up of old food residue and debris. Observed vegetable dicer stored clean on bottom shelf of the salad making prep table across from the Deli Walk in Freezer in the back food service area to have a build-up of old food residue and debris on the blades, equipment was not properly cleaned and sanitized. |
Management moved equipment referenced in violation to the 3 bay sink to be rewashed and sanitized during inspection. |
Priority Foundation (PF) |
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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 the Poly Cutting Boards at the Prep station in the back kitchen area of the Deli, at the Salad making station in the back Deli food service area, and at the Sushi prep station to be heavily scored and discolored; no longer smooth and easily cleanable. Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Priority (P) |
2 |