| 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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Handwashing sink in sushi kiosk observed not to reach the required temperature of 100F. Water temperature observed to reach 97F after running for 5 minutes. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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PIC tested sanitizer by placing in test strip for 6 seconds and waving the test strip around during test. Spent additional time demonstrating how to properly test sanitizer. |
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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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Numerous white rice sushi rolls in cold holding unit observed not being maintained at 41F or below. Sushi rolls in cold holding case observed with internal temperatures between 46F-51F with inspector probe thermometer. Specific temperatures available in food temperature log. |
PIC voluntarily discarded of all sushi rolls not maintained at 41F or below. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Approximately 20 packages of potstickers observed with a preparation date ranging from 8/5-8/7. Today is 8/15 and past the seven day date marking period. |
PIC voluntarily discarded of all packages outsid ethe seven day date marking period. |
Priority (P) |
1 |
| 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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Water observed splashing onto box holding retail beverages and food service gloves while washing hands. Splash guard would be required to limit splashing or moving products used in food prep or retail food to different location. |
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Priority (P) |
0 |