| 28,29 Safe Food & Water |
in |
|
|
|
0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
|
|
|
0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
CCP #1: PIC was not able to provide rice pH acidification records from the electronic device used by Yummi Sushi at the time of inspection.
CCP #2: Facility was observed to place sushi rolls in the retail case before cooling to below 40 degrees. Sushi rolls were temped internally with TDA verified thermometer with a temperature of 45 degrees. The cooling process was still at less than 1 hour since production as indicated by the CCP #2. |
PIC removed sushi rolls from the retail case and placed back into refrigeration unit at the time of inspection. Sushi rolls were rechecked at the 1 hour mark and noted to be between 41 and 42 degrees at the time of inspection. |
Priority Foundation (PF) |
2 |
| 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 |
Noted that the cutting boards showed scarring and staining at the time of inspection. |
|
Priority (P) |
2 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Noted that the sanitizer test strips were expired as of June 2024 at the time of inspection. |
|
Priority Foundation (PF) |
0 |