Pure Sushi

Inspector notes: On cook line, employee handled raw chicken with gloved hands, removed gloves and donned new gloves to continue working with other food items and equipment without a proper handwash, employees moving from back kitchen to front cook line through swinging door without a proper handwash. Instructed all employees to remove gloves, wash hands and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: On sushi line, sushi rice without time documentation. Per managers, sushi rice uses time as a public health control and was prepared about an hour ago. Containers of sushi rice were marked with start time. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control

Inspector notes: On sushi line, cold holding drawers and doors with tape on seals. Repair seals. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications

Inspector notes: At in use bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After several attempts to prime machine, chlorine sanitizer with a concentration of 50ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity

Inspector notes: On cook line, employee walked through door then donned gloves to work with food product without a proper handwash. At in use warewashing machine, employee handled dirty dishes then handled clean dishware without a proper handwash. Instructed employee to wash hands to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: At bar, two separate employees handled ready to eat fruit for customer drinks with bare hands. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC) and employees. Bare hand contact is not approved with ready-to-eat (RTE) food items

Inspector notes: On cook line, in bottom portion of first prep table cooler, wrapped raw meat stored over open containers of ready to eat vegetables. In bottom portion of second prep table cooler, open containers of raw chicken stored over open containers of raw shrimp. Manager moved raw meat to bottom shelf in first cooler and moved raw chicken to bottom shelf in second cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination

Inspector notes: On sushi line, sushi rice using time as a public health control without time documentation. Per employee, sushi rice was prepared about 2 hours before inspection. Sushi rice being held under time as a control was properly time stamped at time of inspection. Discussed the importance of following written time as a public health control procedures

Inspector notes: At in use bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After several attempts to prime machine, no reading of chlorine sanitizer. Repair company was called at time of inspection. Discontinue use of warewashing machine until repaired and use main warewashing machine or 3 compartment sink. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels

Inspector notes: Third Consecutive Violation. On front cook line, in use knives stored in between prep tables in between uses. Instructed employee to move knives to be warewashed. Discussed proper storage of in use utensils in between uses

Inspector notes: Second Consecutive Violation. On front cook line, rice scoop stored in room temperature water. Water was discarded from rice scoop container. Discussed proper storage of in use utensils in between uses