| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No paper towels were available at the hand washing sink near the three-compartment sink in the back food service area. |
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Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Ready to eat Spam ham was observed to be stored in a plastic container, on the bottom of the sushi preparation cold holding unit with other raw fish proteins. |
Employee moved the food referenced in the violation to the other side of the cold holding unit during the routine inspection. |
Priority (P) |
0 |
| 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 |
The hand peeling utensil and the hand slicer were observed to have excessive amount of dried food residues and build up on the blades. These items were observed to be stored on cart with wheels in a tray next to the sushi preparation area. |
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Priority Foundation (PF) |
0 |
| 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 |
out |
Employee was observed several times to use a knife of other utensils/equipment. Employee after used was observed to wash the knife of at the "cheese" area three compartment sink with water and place on the sanitized area drain board. Employee did not wash, rinse and sanitizer dishes and equipment before placing on drain board for drying. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
Sliced avocados with no preparation date had an internal temperature of 57 degrees F. |
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Priority (P) |
1 |
| 28,29 Safe Food & Water |
in |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
Facility did not have HACCP monitoring records for CCP #2 cooling for the following dates: August 19, 2025 and August 22, 2025. Facility was not monitoring CCP#2 in accordance with the facility's HACCP, facility was observed to be monitoring Temperature Control for Safety foods and documenting cold holding temperatures of random food items. Facility did not have any monitoring records for any sushi rolls available for review. Facility did not have a functioning pH meter on arrival to the facility. A Order of Suspension was issued to the facility on August 26, 2025. Monitoring records for temperature of average packages of sushi indicated a 200 degree F temperature, on monitoring records observed from August 19, 2025 to August 25, 2025. Person in charge tested sushi rice after a functional pH meter was obtained and sushi rice was observed at a pH 4.36 at first attempt and pH of 4.23 on second attempt. pH was recorded by Person in Charge at 08:09 am on August 26, 2025 at 4.0. |
Person in charge voluntary discard the batch of sushi rice and all sushi that had been prepared and in the cooling process, 19 packages of sushi were discarded in the trash and placed in the dumpster during the routine inspection. |
Priority Foundation (PF) |
4 |
| 42,43 Single service & gloves |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Several single use cups/lids/bowls on the top of the rolling cart near the sushi preparation area were observed to be stored not inverted. |
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Core (C) |
0 |
| 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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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 |
Cutting boards were observed to be in poor repair and heavily scored. Several of the cutting boards at the bottom of the preparation area were observed to be heavily scored. |
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Priority (P) |
0 |