PUBBELLY SUSHI

Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling raw fish with gloves on then changed gloves without washing hands and handling ready to eat food. Employee washed hands . **Corrected On-Site**

High Priority

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon above cooked chicken in walkin freezer not all products commercially packaged.. Operator placed raw salmon on lower shelf. **Corrected On-Site** **Repeat Violation**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried rice (87F - Cold Holding) by fryer. Operator stated 1.5 hours and discarded. **Corrected On-Site**

High Priority

Cardboard used to line food-contact shelves.

Basic - Cardboard used to line food-contact shelves. Observed in dry storage. Op removed. **Corrected On-Site**

Basic

No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. George pantelogiannis stated No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. There ran out of test strips

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. George pantelogiannis stated No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. There ran out of test strips

Intermediate