| 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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1.)Upon review of pH records it was observed that no records for the date of inspection had been recorded. The PIC was preparing sushi when the inspector arrived at the firm. All required records should be logged at the time the measurements are taken. 2.) Two pH meters were available on site. A green pH meter that reads out to 2 decimal places would not take accurate readings. A red pH meter was working, but it only reads out to 1 decimal place. The firm variance letter from the state of TN states that the pH meter must be accurate to plus/minus 0.00. The red pH meter cannot be used in sushi preparation because it will not read to 2 decimal places. 3.) Acidified rice from the batch used for sushi that was finished being prepared was tested with a calibrated pH meter brought by the Oumi Sushi TN supervisor. This rice pH was tested at 4.27. A hold order for all product that was created with this rice has been issued as part of the inspection. |
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Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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The sushi chef states that the firm's probe thermometer is not working. The thermometer was presented to the inspector. It is a digital probe thermometer that will not display below 100 degrees. This location is captive within Sprouts #583. The store manager of this Sprouts stated that the sushi chef may use the store's probe thermometers until is acquires a new one. |
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Priority Foundation (PF) |
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