|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed sushi employee wash hands, don gloves, start to check pH on rice, then reach for and get down notebooks. She then went back to reaching into rice to gather sample for pH check without discarding gloves after moving notebooks. CDI - discussed violation with PIC who corrected employee. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed some days in the log sheet had a simple dash through both the column for "time rice was discarded" and the column "time rice was all used up." One column or the other should have a time on it, as HACCP plan requires. CDI - explained violation to PIC who will retrain. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed most rolls in the sushi grab and go case were in temperature but several containers in the bottom were measuring 47F-48F. Sushi PIC said she had cooled all trays as they were made before placing out for sale and had checked temperatures to be sure. CDI - PIC for seafood directed her to return out of temperature items to walk in freezer for rapid rechilling. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed sushi employee working with food while wearing a ring with stones set in it. |