| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
out |
Sushi employee was observed calibrating the pH meter with 4.01 pH buffer solution to a pH of 4.1.
Note: The meter that was being used only displayed to the tenth of a percent. |
Inspector assisted employee and explained that the pH meter should read 4.0 when checking the calibration with 4.01 buffer solution. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Slaw mixer and potato wedger in deli observed with dried food debris from prior use. |
|
Priority (P) |
0 |
| 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 |
The following items were observed to be held above 41 F at one of the prep coolers in the deli used for sushi production. Metal container of Alaskan roll meat 45.8 F, metal container of spicy shrimp 47.7 F, metal container of imitation crab meat 46.4 F, metal container of spicy cram meat 46.8 F, sliced cucumber strips 46.2 F, and metal container of baby shrimp 49.9 F. All temperatures were verified with TDA digital probe thermometer. |
PIC discarded all listed food items during inspection. |
Priority (P) |
2 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Clean food utensils in front of deli observed to be stored in a black plastic container with food debris present in the bottom of the container. |
Listed utensils and container was moved to the wash bay of the 3 compartment sink during inspection. |
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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Several white plastic meat pans and one grey lug were observed to be cracked or broken in the meat dept. |
|
Core (C) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
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 |
Hand sprayer and faucets on the ware wash sink in the deli were observed to have build-up food debris and grease. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Metal frame of cutting table and underside of meat saw around the motor in meat dept. observed with dried protein build-up from prior use. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Hood vents and fire suppression nozzles located in the deli were observed with grease and dust build-up. |
|
Core (C) |
0 |