| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Person in charge was not able to demonstrate knowledge of pH meter calibration during the routine inspection. Person in charge was not able calibrate pH meter and on asking to demonstrate pH meter calibration, this individual used only the 7 buffer solution and did not calibrate using the 4 buffer solution. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Employee was observed to wash and rinse large white food container; employee did not sanitize food container before setting to drain. Employee was then asked about sanitizing, and they indicated it was sanitized, employee then placed food container in sanitizer and immediately removed from sanitizer. Employee did not submerge food container in sanitizer for minimum contact time as required. Employee did not wash, rinse, or sanitize lid to large white food container before reusing for cooked plant foods. |
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Priority (P) |
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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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Sliced cucumbers were observed to have internal temperature of 62 degrees F. |
Person in charge voluntary discard the foods referenced in the violation in the trash during the routine inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Butane lighter fluid was observed to be stored on the shelve with raw food ingridents. |
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Priority Foundation (PF) |
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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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On arrival to the facility, monitoring records for CCP1 acidification indicated the recorded pH entered at 7:02 am on 5 February 2025, batch 1 rice had a pH 4.02. On verification of pH of batch 1 rice was observed to have a pH of 4.22 on first attempt and pH of 4.33 on second attempt. Monitoring records for CCP 2 indicated that cooling records for ready to eat sushi was 37 degrees F. The records indicate the verification was made at 8:49 am, on arrival at approximately 8:50 am, an observation verification of internal temperature of prepared sushi was 63-degree F. The monitoring records of chilled packages of for batch 2 was additionally recorded for CCP 2. Batch 2 had not yet been acidified but the facility has verification of monitoring records for CCP 2 were recorded. |
All 30 packages of sushi made from Batch 1 rice with the above state pH was voluntary discard during inspection. |
Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Chopped vegetables ready to eat and raw seafood (intended for raw consumption) was observed to have the bottom of the container lined or covered with single use paper towels. Condensate from front cold holding unit under the front food preparation was observed to dripping in a metal food container with an open package of cooked shrimp. |
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Priority (P) |
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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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Employee was observed dry with single paper towels to dry a large white food container. Discussed with Person in Charge that after sanitizing dishes need to be air-dry. |
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Core (C) |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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The white cutting boards at the front food preparation area were observed to be heavy scored and have black stains. The blue cutting boards were observed to be heavy scored, these cutting boards were observed to be stored on the dirty side of the three-compartment sink where other dirty dishes were observed to be stored. |
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Priority (P) |
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| 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 |
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Cardboard was observed to be lined on food ingredients shelves in the food preparation area. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Employee's personal phone was observed to be store in a food container at food preparation area. |
Employee removed phone from food container during the routine inspection. |
Core (C) |
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