| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Employee's personal drink was observed to be stored on food preparation table while open foods were present. Employee's personal wrapped individual candy was observed to be stored directly on the cutting board of the food preparation. |
Employee removed personal drink to designated area. |
Priority (P) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Employee was observed to discard tuna with single use gloves, employee removed the single use gloves and placed a new pair of gloves on to handle single use trays and ready to eat foods. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Sever food containers and small vegetable slicer being stored in the container was observed to have excessive amount of dried food residues. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Raw tuna being stored on the food preparation counter was observed to have internal temperature of 46 degrees F. Crab salad being stored on the food preparation counter was observed to have internal temperature of 49 degrees F. Imitation crab meat, in new unopened package was observed to have internal temperature of 46-47 degrees F. |
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Priority (P) |
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| 28,29 Safe Food & Water |
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| 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 |
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During a records review of HACCP record, facility did not record the pH of the sushi rice on 18 April 2024. No corrective action was noted in the records. Facility's HACCP indicates a critical limit of pH between 3.30-4.10. Sushi rice was measured during the inspection. Sushi rice pH was measured with a pH of 1.89 on first attempt and a pH of 1.90 on second attempt. According to records sushi rice was measured at 7:28 am on 7 May 2024 and the pH was recorded at pH of 3.99. Container of sushi rice was observed to not have a date the rice was made or an expiration time. Facility's HACCP indicates rice must be labeled with a date and time. |
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Priority Foundation (PF) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Imitation crab meat was observed to be thawing in container of water in the sanitized basin of the three-compartment sink. No running water was observed on the imitation crab meat being thawed. |
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Core (C) |
0 |