| 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)(a) Food employees shall keep their hands and exposed portions of their arms clean. |
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1. Observed the sushi chef actively preparing sushi and then move the trash can with gloved hands and then return to making sushi.
2. Observed chef touching chemical buffers and calibrate pH meter and then change gloves, without first washing hands, and attempt to grab the rice sample for rice test.
Anytime hands are contaminated they must be washed prior to putting on a new pair of gloves. |
In both instances, chef removed gloves and washed hands after being notified by inspector. |
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| 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 |
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Observed the Sushi quat sanitizer spray bottle, held within the sushi area to measure below 150 ppm (100ppm) when tested with the sushi chef's Quat sanitizer test strips. Per Manufacturer's instructions, quat ammonium sanitizer should measure between 150-400 ppm. The chef retested the bottle with the store's test strips resulting in the same concentration 100 ppm. |
The chef made a fresh bottle of sanitizer which tested 200 ppm. |
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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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Observed the following products not held at 41F or less when using inspector's probe thermometer:
1. Hellman's Mayo - 65F, per PIC the mayo was opened yesterday and stored on the lower shelf within the sushi bar (ambient temperature). Bottle states, refrigerate after opening.
2. Sushi packages (4 rolls + 1 wrap) held in the front area of the sushi display cooler ranging from 44F-48F. |
The chef voluntarily discarded the mayonnaise. Per PIC, the products were made less than one hour prior and the sushi products held in the front of the cooler were removed by PIC and placed in the freezer to bring down temp 41F or lower. |
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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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No written documentation (pH rice test) was available for the specialized processes performed today. White rice was made. Sushi rolls were made and in the retail cooler. The inspection began at 8:55am. |
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Priority Foundation (PF) |
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| 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. |
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Observed a container of frozen tuna, stored on a shelf near the back prep sink area, thawing at ambient temperature. |
The chef placed the tuna in the prep cooler once inspector notified the chef. |
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