| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Chef not following Variance by cooling down produce before placing in retail case ..... Repeat Violations |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC shall ensure active managerial duties/training as required in the Retail Store Sanitation Regulations
Supervisor stated from last inspection employee would be retrained. |
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Priority Foundation (PF) |
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| 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 was observed coming back into prep area , and continue to work without washing hands |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 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 |
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No cooling down of 2 -California spring roll
2 -chef special
2 - garden spring roll
All disposed |
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Priority (P) |
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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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Priority (P) |
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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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Not maintaining records no records for today did not check pH of rice today before making sushi and placing it directly into retail case not properly cooling down product to 40 degrees or below. |
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Priority Foundation (PF) |
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