| 04,05 Hygiene |
in |
|
|
|
0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
in |
|
|
|
0 |
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
observed sushi employee chewing tobacco during food prep |
Employee discarded tobacco after discussion. |
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 18 Cooling time and temperature |
in |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
out |
observed about 12 individually wrapped sushi packages from 48 to 50F in the display case |
These items were made only an hour before my arrival; therefore the packages were placed in the freezer to continue cooling. At the end of the inspection we re-checked the temps to find them all below 40F |
Priority (P) |
0 |