| 04,05 Hygiene |
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0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
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0 |
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Two employee personal drinks were observed on rolling cart in the food preparation area. These drinks were observed to be stored with single use items and sushi rice present. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Hand slicer for vegetables was observed to have dried food residues on the blades. |
Person in charge placed the hand slicer in the three-compartment sink for washing, rinsing and sanitizing during the inspection. |
Priority Foundation (PF) |
0 |
| 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 |
out |
Tempura shrimp, sliced avocado, crab sticks, crab salad and sliced cumber had an internal temperature of 46-55 degrees F. |
Person in charge voluntary discarded the foods referenced in the violations in the trash during the inspection. |
Priority (P) |
0 |
| 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)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Crab sticks (ready to eat) had did not have a preparation/open or discard/expiration date. |
Person in charge voluntary discarded the foods referenced in the violations in the trash during the inspection. |
Priority (P) |
0 |
| 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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Sushi rice did not have a preparation and discard time. No monitoring of CCPs (acidification) were available for review for 1 July 2024 - 15 July 2024. On arrival to the facility employee was observed to be engaging in preparation with sushi rice and employee indicated they did not test or record the pH prior to making sushi with acidified rice. One monitoring record for CCP (acidification) was received from regional manager for 15 July 2024. No monitoring records for CCP (cooling) were available for review during the inspection. The facility's HACCP flow diagram did not correlate with HACCP and the Hazard Analysis. Flow diagram had a version date of 1/2020 and HACCP and the Hazard Analysis had a version date of 1/2023. |
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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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| 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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The rice bowel for cooking rice was observed to have excessive amount of peeling and flaking inside the basin. |
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Priority (P) |
1 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Three compartment sink and preparation sink have excessive amount of buildup and dried food residues on the handles, faucet, splash guards and in the sink basins. |
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Core (C) |
0 |