| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Upon asking Sushi employee to demonstrate calibration of the pH meter, employee was noted as calibrating incorrectly. Employee was calibrating the pH meter with Buffer 4.01 and Buffer 7.01 then preparing a sushi rice slurry. When checking the rice slurry, employee was recalibrating the pH meter while it was in the rice slurry. |
I assisted Sushi employee with the proper procedure for calibrating the pH meter at the time of inspection. |
Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed a bucket of sanitizer stored in the basin of the hand wash sink near the slicers in the deli department at the time of inspection. |
PIC removed the bucket of sanitizer from the hand wash sink at the time of inspection. |
Priority Foundation (PF) |
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| 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. |
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Meat equipment located in refrigerated environment was observed to not be clean at time of inspection, meat grinder was observed to have a dark dried food residue buildup around the rear gasket of the mixing arm and at the rear back section of the mixing arm in grinder hopper.
Observed 2 knives stored as cleaned and sanitized in the produce department with food residue and food particles on the blades.
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed dried food soil buildup on the head of the floor/standing mixer in the bakery at the time of inspection.
Observed excessive staining on the cutting board at the fruit cutting table at the time of inspection. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed a partial container of white rice in the rice cooker pot with an internal temperature of 95 degrees. The rice cooker was turned off and employee had been preparing Asian food items with the rice. Rice was checked internally with TDA verified thermometer. |
PIC discarded the rice at the time of inspection. |
Priority (P) |
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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 6 egg rolls in the cold holding food prep station with internal temperatures of 60-62 degrees.
Egg rolls were checked internally with TDA verified thermometer.
Observed a pan of sliced mushrooms in the pizza prep cold holding station with an internal temperature of 46-48 degrees.
Mushrooms were internally checked with TDA verified thermometer. |
PIC discarded the egg rolls at the time of inspection.
PIC discarded the mushrooms at the time of inspection. |
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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Sushi rice in use at time of inspection was tested by store personnel and observed to have a pH of 4.3, firm's HACCP Plan establishes the Critical Limit to be below 4.1 pH. |
PIC discarded Sushi rice and Sushi rolls that had been prepared with the Sushi rice. |
Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Numerous washed hot bar pans were observed to be wet stacked during storage, not properly allowed to air dry before storage. |
PIC removed the pans for recleaning and sanitizing. |
Core (C) |
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