| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Sushi knifes being stored in a container in cold holding unit metal containers were observed to have excessive amount of dried food residues and build up on the blade. |
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Priority Foundation (PF) |
0 |
| 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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Ready to eat, raw and cooked sushi in the retail display case was observed to have internal temperature of 44.3 to 55.6 degrees F. The facility's monitoring records indicated that internal temperature, prior to be placed at retail display of these sushi food items were recorded at 9:31 am at 33 degrees F. Internal temperature of these sushi rolls and foods referenced above were checked at approx. 1:46 pm on April 29, 2025, with a TDA probe thermometer at 44.3 to 55.6 degrees F. Spicy crab salad in plastic dispensing container was observed to have internal temperature of 50.3 degree F. |
Person in charge voluntary removed and discarded all 39 packages of ready to eat raw and cooked sushi with a total retail value of $425.00 in the trash during the routine inspection. Spicy crab salad referenced in the violation was observed to be voluntary discarded during the routine inspection. |
Priority (P) |
0 |
| 26 Variance obtained; Specialized Processes |
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| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
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Facility did not have a variance issued by the Tennessee Department of Agriculture available for review by the regulatory authority during the routine inspection. |
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Priority (P) |
0 |
| 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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Facility did not have monitoring records for CCP# 1 or CCP#2 available for review on electronic device for the following dates: April 28, 2025, April 24, 2025, April 17, 2025. Facility did not have monitoring record for CCP#2 available for review on electronic device for February 12, 2025. |
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Priority Foundation (PF) |
3 |
| 44,45 Utensils and equipment |
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0 |
| 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 |
out |
Cutting boards at the makeshift unit where sushi is being prepared were observed to be heavy scored. |
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Priority (P) |
3 |