HISSHO SUSHI @ CHILDREN'S HEALTHCARE OF ATLANTA- ARTHUR BLANK HOSPITAL

Observed the sushi scoop in direct contact with the rice inside the crock. CA: Advised PIC during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS: PIC removed scoop and sanitized during time of inspection

Observed 2 containers of sushi rice stored on the counter top cooked at 9AM covered tightly with lids cooling at room temperature. CA: Advised PIC 1. cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC uncovered the product and placed it inside the walk-in cooler for rapid cooling

Observed the sushi scoop in direct contact with the rice inside the crock. CA: Advised PIC during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS: PIC removed scoop and sanitized during time of inspection

Observed plastic containers of raw sushi stored inside the display case measuring temperatures above 41*F during time of inspection. CA: Advised PIC except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC discarded sushi during time of inspection

Observed a white container holding dishes stored as clean with food residue present stored underneath the 4-well steam table during time of inspection. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed the items and placed them inside the dish machine to be re-washed and sanitized during time of inspection

Observed 2 containers of cooked broccoli stored inside the walk-in cooler with lids tightly secured with condensation build-up on the lids actively cooling. CA: Advised PIC 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods.

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.