| 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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Employee was observed to handle raw animal proteins with pair of single use gloves, employee was observed to then place his hand with single use gloves on trash can (top side). Employee did not remove the single use gloves or wash their hands before engaging in food handling or raw animal proteins. |
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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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Facility is not performing verification of HACCP records in accordance with HACCP. CCP for cooling has a critical limit of 41 degrees F or less on every batch. Facility was not performing monitoring of cooling temperatures in accordance with HACCP. Facilities HACCP records indicated employee is performing one temperature for batches once out of 93 to plus individual batches. Employee did not take a representative sample of sushi rice to test pH of sushi rice. |
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Priority Foundation (PF) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Cold holding unit at food preparation area was observed to have an ambient temperature of 55.4 degrees F. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Prepared raw and cooked sushi was observed to be stored uncovered and unprotected in the cold holding unit at preparation. Tuna (direct food contact) in the cold holding at food preparation was observed to be in non-food grade bubble wrap. |
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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 were observed be heavy scored. |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Quat test strips were observed to have expiration date of 15 October 2022. |
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Priority Foundation (PF) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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The seals and inside of the cold holding unit at food preparation was observed to excessive amount of dried food residues and build up. |
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Core (C) |
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