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)(a) Food employees shall keep their hands and exposed portions of their arms clean. |
out |
Observed the PIC blow into the disposable gloves prior to donning the disposable gloves. |
The PIC removed the gloves and properly washed his hands once notified by inspector. |
Priority (P) |
0 |
08 Adequate handwashing sinks properly supplied and accessible |
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08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed the PIC rinsing the measuring cup in the dedicated handwashing sink located within the sushi area. |
Inspector notified the PIC and the PIC immediately washed his measuring cup in the 3-compartment sink located in the seafood/sushi department. |
Priority Foundation (PF) |
0 |
14 Food contact surfaces; clean and sanitized |
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14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Observed the Quat sanitizer spray bottle, held within the sushi prep area to measure below 150 ppm (0ppm) when tested with the store's Quat sanitizer test strips. Per Manufacturer's instructions, quat ammonium sanitizer should measure between 150-400 ppm. |
The PIC made a new sanitizer bottle which tested 200 PPM. |
Priority (P) |
0 |
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 |
out |
Observed no 2024 Letters of Guarantee available in the sushi bar. |
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Priority Foundation (PF) |
1 |