| 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 did not wash their hands before donning into a new pair of gloves after taking old gloves off to engage in moving sushi packages. |
The PIC was stopped before handling foods and provided information on when to wash their hands. The PIC washed their hands properly before putting on new gloves to continue food preparation. |
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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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Two chef sampler # 4 were measured to be at 48F and 46F respectively with stated issued calibrated food probe thermometer. |
The PIC voluntairly discarded the items. |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Personal car key was stored together with single use foam cups in a basket in the food prep area. |
The PIC removed them. |
Core (C) |
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