- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Improper thawing procedures used
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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01/30/2014 | Inspection | Temperatures: behind sushi bar raw tuna @ 35F and smoked eel @ 38F. In kitchen white rice in warmer @ 167F, chicken broth @ 169F , raw shrimp in cooler beside oven @ 37 F.
First operational inspection: Bare hand contact observed during inspection, sushi chief was not wearing gloves while slicing cucumbers to be used in sushi. Operator was told that gloves should be worn while preparing any food that is to be served raw. Operator relay this message to the chief in his native language. Cucumber slices were discarded. |
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