| 06,07 Hand Hygiene |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(b) Cleaning Procedure for washing hands and arms |
out |
Observed PIC wash hands while still wearing gloves, then start to grab rice |
PIC voluntarily removed gloves, rewashed hands, and donned new gloves before grabbing the rice. |
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Observed in multiple of the firm's records that brown rice was being cooled from 135 to 70 degrees F in more than 2 hours, and then cooled to below 41 degrees in more than 4 hours. Total cooling time in some records exceeded 6 hours. |
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Priority (P) |
0 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Observed packages of imitation crab sticks, imitation crab chunks, and raw tuna thawing at room temperature in prep sink while not being submerged in running water. |
PIC and employee voluntarily put items into a pan and ran water so the items would be submerged in running water while thawing. |
Core (C) |
1 |