| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Training was done on safe temperatures, accurate reading for testing the sanitizing solution, and what temperature to look for after using the ice water method for calibrating the thermometer. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Managerial staff must ensure that safe food handling practices are followed. |
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Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Improper cooling of sushi observed and discussed with employees-they are preparing rolls and placing them in the walk-in freezer for twenty minutes to cool but rolls are still at danger zone temperatures and placed in the retail area because sushi has to go out on the retail floor by 9:00 a.m. Inspector advised that the cooling process must be re-evaluated to prepare and distribute sushi safely. |
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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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(3) containers of Caterpillar Rolls (61F), (2) combination containers of Imitation, Crab, California, and Caterpillar Rolls (61F), and (7) containers of California Rolls (57F) were observed at temperatures above 41F. |
Employees took them to the compactor and disposed of them. |
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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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Variance states that the pH should not exceed 4.1 but firm has been documenting since May 30, 2024, only 4.8 and 4.9. Inspector discussed that documentation has been entered in the logs incorrectly and explained to employees to ensure that what is documented is accurate information. In addition, inspector advised that the documented pH levels are indicating that the rice for the sushi may not be safe for consumption. |
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Priority Foundation (PF) |
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