| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Sliced cucumbers at prep station internally checked with a TDA probe thermometer was observed to have an internal temperature of 60*F. Six Poke Hawaiian bowls at retail display case internally checked with a TDA probe thermometer were observed to have an internal temperature between 50*F and 52*F. Several sushi rolls at retail display case internally checked with a TDA probe thermometer were observed to have an internal temperature between 48*F and 50*F. |
Employee voluntarily pulled and discarded product during inspection. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Food containers consisting of Chicken potstickers, Pork potstickers, Teriyaki meatballs, and grilled chicken were observed in the cold holding prep cooler with discard date of 5/1/24. |
Employee voluntarily discarded product during inspection. |
Priority (P) |
0 |
| 28,29 Safe Food & Water |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
Facilities HACCP plan calls for Daily Monitoring logs to be maintained for Product Temperature at Display, Cooling time/temperature, & Receiving logs. Daily calibration of thermometer and pH meter recorded as well. Sushi rice used or discarded, and Signature of PIC with initials required at each verification check. Records reviewed for 02/17/24 through 05/02/2024. On 2/19/24 and 3/2/24 there was not a signature observed by PIC on daily log. On 2/18/24, 2/19/24, 2/26/24, 3/7/24, 3/9/24, 3/19/24, 3/27/24/ and 3/31/24 there was not a note observed whether the sushi rice was used or discarded. On 4/7/24 there was no thermometer verification observed to have been documented that it was completed. On 2/29/24 and 3/13/24 there were no initials observed for thermometer calibration. |
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Priority Foundation (PF) |
1 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
All of the cutting boards used for sushi preparation were observed to be heavily scored and discolored. |
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Priority (P) |
1 |