| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Observed lack of managerial control; no soap available at hand sink in prep area, and no observation of hand washing during any point in the inspection (inspector washed hands in deli at beginning of inspection). PIC was testing white rice pH with meter's calibration function, and did not measure rice for this test. PIC could not speak to multiple SOPs required by Yummi Sushi. |
Inspector went over all violations observed during inspection, with particular emphasis on cooling and had washing requirements. |
Priority Foundation (PF) |
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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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Observed PIC did not wash hands at any point in the inspection, including prior to donning gloves before mixing white acidified rice. No soap or paper towels available at hand sink in food prep area. |
Inspector discussed proper hand washing procedure with PIC |
Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Observed no soap available at hand sink in sushi prep area. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels available near hand sink at beginning of inspection. |
PIC produced a partial roll of paper towels kept on the opposite side of the food prep area used for food prep actions (such as testing pH meter) |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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Observed no hand wash sign at hand washing sink in sushi prep area. |
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Core (C) |
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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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Observed sushi rolls in retail case had internal temperatures above 41F when checked with inspector's calibrated probe thermometer. |
Inspector discussed cooling processes with PIC. PIC stated that after preparing sushi rolls with hot acidified white rice, rolls are placed in walk in freezer for 20-30 minutes before temperature checking and placing for retail sale; retail cooler temperature 33F. All 29 sushi rolls and 2 poke bowls were discarded from retail cooler. |
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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*Observed PIC not measuring white rice used for slurry for pH testing
**Observed PIC using calibrate function on pH meter to test white rice
***Observed crab meat bags being thawed in sink; SOP states that thawing can only be done in cooler |
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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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Observed bags of imitation crab meat being thawed in plastic tub of water in sink; water was not running. |
PIC removed crab meat bags from sink and placed in prep cooler. |
Core (C) |
0 |