Wasabi Food Safety Audit

Food Safety Audit Done last 3 days?

Calibrated Thermometer Available?<br>

All refrigeration equipment has visible thermometer and read under 41? If no, close and recheck after 5 minutes.

Proper hand washing observed? <br>After using restroom. Once in restroom and again in kitchen.<br>at beginning of shift and after break<br>After touching body parts (face, hair, etc).<br>After coughing or sneezing in hand.<br>After tobacco use or eating, drinking, touching phone.<br>After touching trash cans or picking up trash from floor.<br>

All tools necessary at hand sink? <br>Paper Towels.<br>Soap.

Hand sink only used for washing hands?

Hot water available after 30 seconds of wash sink turned on? Not too hot for washing hands?

Observe hand washing for at least 20 seconds?

Hot water for dishwashing available and chemicals installed?

No standing sewer water on floor?

No pest activity observed?

Is Ph test available?

Rice above 140 or Ph of 4.1-4.6?<br>Temp control must also be replaced and logged every 4 hrs for rice

Fry temperature 375 +/- 15 degrees?

Sanitizer bucket filled and identified? 3 buckets available and in use for kitchen/sushi?

Sanitizer test strips available and sanitizer within acceptable range?

Wiping cloths stored in sanitizer bucket?

Uniform standards met that prevent physical hazards?

No cross-contamination observed? (hazardous food storage errors, etc)

Proper thawing procedures observed?

No other physical hazards observed? Excess dust, uncovered light fixtures, etc.

Temp 3 Raw Seafood Products at Sushi Bar.<br>Item 1 under 41 degrees?

Item 2 under 41 degrees?

Item 3 under 41 degrees?

Dishwashing station clean with top and bottom free of debris and buildup?

Test strips for chemical testing of dishwasher available?

Phones and chargers not in food prep areas? No sign of electronics including earbuds?

Gloves avalailable in all food prep areas and properly applies after hand washing?