| 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 unable to properly demonstrate pH meter calibration in accordance with the facility's SOPs. Person in charge did not properly calibrate the pH in accordance with the SOP and was observed to be check the 4.0 buffer solution and then the 7.0 buffer solution. Facility's SOP indicates the buffer solution 7.0 is checked first then 4.0 buffer solution. |
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Priority Foundation (PF) |
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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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Vegan Spicy Mayo with "keep refrigerated after opening" was observed to be stored on the top food preparation area outside of refrigeration. The vegan spicy mayo had an internal temperature of 58.1 degrees F. |
Person in charge voluntary discard the food referenced in the violation in the trash during the routine inspection. |
Priority (P) |
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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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Person in charge verbally indicated that pH meter was not calibrated prior to beginning operations. Records review of monitoring and pre-operational records indicated that pH meter was calibrate at pH of 7.0 and pH of 4.0 in buffer solution. On demonstrate of pH meter calibration to regulatory authority, pH meter in buffer solution 7.0 showed a pH of 13.67 and a pH of 8.37 in buffer solution 4.0 Designated person in charge replaced pH meter with second back up meter and calibrated in buffer solution with pH of 7.00 for buffer solution 7.00 and pH of 4.00 for buffer solution 4.00. Facility was in active sushi preparation and previous dates sushi rice and the batch made on June 2, 2025 did not have time or date stamp. During records review of monitoring records, no pH was recorded in monitoring records for June 2, 2025. Observation of blank monitoring records, area manager and employee had "pre-signed" blank monitoring records in the verification signature area. |
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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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Sushi rice was observed to be stored in large white container uncovered and unprotected while not being actively used for preparation. Sliced avocado in overstock food preparation cold holding unit was observed to be uncovered and unprotected. |
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Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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The bottom of the undercounter cold holding unit at the front preparation station had an excessive amount of dried food residues, build up and standing water in the back part of the cold holding unit. |
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Core (C) |
1 |