| 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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The sushi chef donned new gloves to calibrate the pH meter for the inspector. After calibrating the pH meter the sushi chef removed these gloves and put on new gloves to test the pH of prepared rice without washing hands. The inspector stopped the sushi chef and asked him to wash hand before putting on new gloves. Discussed that hand washing must occur whenever changing gloves. |
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Priority (P) |
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| 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 |
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The hand sink inside the kiosk was blocked by a trash can. The sushi chef stated that because the work area of the sushi kiosk is so small that hand washing occurs in the 3 compartment sink sometimes. Discussed with the sushi chef that hand washing may only occur in hand washing sinks. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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When discussing how to set up the 3 compartment sink the sushi chef stated that he does not use the test kits provided to check sanitizer levels. The sanitizer is dispensed through a pump system that automatically mixes it to the correct concentration. Discussed with sushi chef that that sanitizer levels should be checked whenever ware washing occurs because these machines fall out of calibration. The PIC also stated that sanitizer concentration was supposed to be between 400 ppm and 600 ppm. The firm uses a quaternary ammonium sanitizer which should be used at a concentration between 200 ppm and 400 ppm. |
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Priority Foundation (PF) |
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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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Upon reviewing the pH and temperature logs for the day it was observed that no pH or temperature log for the batch of rice prepared on 2/21/2024. Date of inspection 2/21/2024. Discussed that all logs should be filled out when the measurement for that log book is taken. It was also observed that there was no shelf life label for the prepared batch of white rice in the firm. According the firm HACCP plan white rice has a shelf life of 8 hours after acidification. The firm must have records of when the rice was acidified in order to follow the 8 hour shelf life as described in the HACCP plan. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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A metal preparation tub with dried seaweed was observed on a table next to the hand washing sink. The seaweed was close enough to the hand sink that it was exposed to contamination from soap and water used during the hand washing process. Food containers should be stored in places where they cannot be exposed to contamination as describe. |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Black organic build up was observed inside each basin of the 3 compartment sink. This seen should be cleaned and sanitized before each use and at least once a day. |
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Core (C) |
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