| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 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 |
Sliced cucumber and avocado at the food preparation counter was observed to have internal temperature of 48 to 53 degrees F. |
Person in charge voluntary discarded these foods referenced in the violation during the inspection. |
Priority (P) |
1 |
| 28,29 Safe Food & Water |
in |
|
|
|
0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
|
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|
0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
HACCP indicated a critical limit of 3.8 to 4.1 and the pH of the 4.18. The HACCP indicated verification by area manager will be conducted on a monthly basis, all HACCP records observed from 25 April 2025 to 10 September 2024. No verification of records had been conducted. No HACCP records had been generated for 11 September 2024. Person in charge had already started operations for the day and had started making sushi. |
|
Priority Foundation (PF) |
1 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Employee was observed to wipe preparation knife in-between uses with paper towel. Discuss employee needs to use wet wiping cloth with approved sanitizer. |
|
Priority (P) |
0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Several boxes of foods were observed to have excessive amount of ice buildup, these foods were observed to be stored in designated area of the walk-in freezer. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Seaweed was observed to be stored in metal container, and the food preparation counter. Metal container is not easy cleanable or corrosion resistant. |
|
Priority (P) |
0 |