Oumi Sushi @ Sprouts #23

Violations (2)

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  6-301.12 Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; Handwashing sink near 3-compartment sink Observed automatic paper towel dispenser was not functioning properly and not able to provide disposable paper towels to employees who are washing their hands. PIC stated that the paper towel dispenser had not been functioning properly recently. Food employee was not able to fix automatic paper towel dispenser when the observation was brought to employees attention.

  Preventing Contamination by Hands

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Observed Temperature Controlled for Safety (TCS) food items being cold-held above 41F inside of the open air refrigeration unit. Person-in-Charge (PIC) stated that he took temperature of TCS foods in the open-air unit this morning and obtained an internal temperature of 41F or less. Ambient temperature of open air unit was below 41F as descried in the HACCP plan. PIC was not able to describe why the TCS foods had elevated above 41F inside of the open air unit. The sushi rolls that were cold-holding above 41F were made this morning and placed in rapid cooling equipment to achieve a cold-holding temperature of 41F or less prior to being placed in the open air unit.

  Time Temperature Control for Safety Food (TCS Food)