KUFFO

Violations (6)

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed at reach in cooler three portions of salmon thawed in original ROP packaging.

  High Priority

• 06-09-1

  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

  Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at reach in cooler three portions of salmon thawed in original ROP packaging.

  Basic

• 40-06-5Corrected on site

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at cook line employee cell phone on cutting boards where food preparation is done. Employee removed phone. **Corrected On-Site**

  Basic

• 13-03-4RepeatCorrected on site

  Employee with no hair restraint while engaging in food preparation.

  Basic - Employee with no hair restraint while engaging in food preparation. Observed at cook line an employee engaging in food preparation not wearing a proper hair restraint. Employee place a hat on during inspection.**Corrected On-Site** **Corrected On-Site** **Repeat Violation**

  Basic

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed in handwashing sink at cook line a ladle and two spoons.

  Intermediate

• 03F-10-5

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for sushi rice under time. Emailed operators form.

  Intermediate