Revolving Sushi Factory

Hands clean and properly washed — Inspector Note: OBSERVED EMPLOYEE CUT RAW TUNA, WITH GLOVES ON, AND THEN HANDLE/CUT FRIED COOKED SUSHI ROLL WITHOUT REMOVING GLOVES AND WASHING HANDS. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands COS: FRIED COOKED SUSHI ROLL WAS DISCARDED AND RE-MADE

Proper cold holding temperatures — Inspector Note: OBSERVED SEVERAL TCS FOODS IN BOTTOM COOLERS 1 & 2 IN MAIN KITCHEN AND ON THE COUNTER NEAR GRILL PREP AREA, COLD HOLDING ABOVE 41F (DISTINGUISHED BY AN ASTERISK " * ") C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL FOOD DISCARDED; RAW TUNA WAS PLACED IN WIC TO CONTINUE COOLING