| 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 on food preparation table while open foods were present. |
Person in charge voluntary moved employee's personal drink to designated employee area. |
Priority (P) |
0 |
| 09,10,11,12 Approved Source |
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| 09,10,11,12 12 Shellstock tags, parasite destruction |
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| 09,10,11,12 0080-04-09-.03(4)(b) Freezing as a form of parasite destruction to serve raw or under-cooked fish as a ready-to-eat food; letter of parasite destruction |
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Facility did not have current year 2024 parasite destruction letters. |
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Priority (P) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Raw fish was observed to be metal container, raw finish was observed to be hanging over the side of the metal container over ready to eat sushi that was observed to be uncovered and not protected in the small overstock cold holding at the food service preparation area. |
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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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Facility is not monitoring and conducting verification activities in accordance with their HACCP plan. While conducting a records review indicated that Designated Person in charge was not conducing verification of HACCP records in accordance with facility HACCP. Records review for 10 May 2024 indicated sushi rice pH was tested at 7:40 am pH was recorded at 4.17. On observation of sushi rice tested by the facility pH was 4.25 on first attempt and 4.30 on second attempt. Employee indicated he did not test the pH of the rice on 10 May 2024, and just recorded the previous days pH on the record. Facility HACCP plan and SSOP indicated that 4 cups of rice vinegar should be added to the sushi rice 30 minute after cooling. Observation of employee added 3.5 cups of vinegar to sushi rice. Facility is not following sushi rice recipe in accordance with HACCP and SSOP. Employee was observed to have pre-generated records for cooling of finished product sushi. Record observed in the record logbook indicated that 50 individual packages of sushi were cooled to 29-degree F. Observed product temperature of sushi that had be made 45 minutes prior in cold holding case to have internal temperature of 41-52 degrees F. |
Facility voluntary discarded rice and all finished products made with batch of sushi rice during the inspection. Total amount of $486.00. |
Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Facility is using single use paper towels on the bottom of the metal holding containers of where raw fish is being stored. Finish sushi was being stored uncovered and unprotected in the overstock cold holding unit. |
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Priority (P) |
1 |
| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Wet wiping cloths were observed to be stored on the middle sink basing divider. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Blue and white cutting at the food preparation makeshift unit were observed to be heavy scored. |
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Priority (P) |
1 |