| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 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... |
out |
Observed the PIC switching tasks from handling the buffer chemicals then going to 3-compartment sink to wash a container and then proceed to don a pair of gloves, without first properly washing hands, and grab the rice sample with the gloved hands for the sushi rice pH test. |
Inspector alerted the PIC when switching tasks or any time hands become contaminated, hands must be washed. The PIC washed his hands. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed the following sushi packages, held in the sushi display cooler, not maintained at 41F or less when using inspector's probe thermometer: Nigiri Roll (48F) and Rainbow Roll (45F). The labels on the products confirmed they were made this morning: Nigiri Roll 4/22 @ 10:57am and Rainbow Roll 4/22 @ 9:59am. Current time 4/22 @ 11:45am. |
As a result the packages were in the display cooler less than 2 hours, the sushi removed them from the display cooler and placed them in the walk-in freezer to properly chill. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Date marking system in place in firm observed not to follow the seven-day date marking standard. Numerous proteins (shrimp, salmon, crab salad, crab stick, etc.) observed with label with 8 day shelf life 4/18/24 - 4/25/24. |
|
Priority (P) |
0 |