| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(a) Designated person in charge present |
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Upon arrival at the facility, I observed that there were 2 employees working. I presented my credentials and was told that there was no one in charge at the present time, but that they would try to contact the manager, but was told that they were unable to reach him. The 2 employees that were working both denied and refused to be the person in charge. There must be a designated person in charge present at the facility at all times. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Sushi employee was unable to properly calibrate the pH meter without the inspector's guidance and was unable to answer relevant food safety questions. |
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Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed food service employee leave the preparation area touching door with his bare hands and go into the back storeroom and return again touching door with bare hands, and then handle single service food containers without washing hands. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed 2 vegetable slicers and a mandolin wire slicer stored clean on rack next to the 3 bay sink to have a build-up of old food residue and debris, not properly cleaned and sanitized. |
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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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The were no required Sushi reports observed to be available for the following dates: 9/17/25 Sushi batch Cooling, 9/13/25 Sushi Batch Cooling, 8/23/25 Sushi Batch Cooling, 8/6/25 Sushi Batch Cooling, 8/4/24 pH and Sushi Batch Cooling, 8/2/25 pH and Sushi Batch Cooling, 8/1/25 Sushi Batch Cooling, and 7/24/25 pH and Sushi Batch Cooling.
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Priority Foundation (PF) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Observed finished packaged Sushi put into malfunctioning Blast Chiller with an internal cabin temperature of 48*F. Product was still in the acceptable cooling time range. |
Food service employee moved product referenced in violation to the walk-in freezer during inspection to achieve the required temperature for safety. |
Priority Foundation (PF) |
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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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Poly cutting boards stored on ready rack next to the 3 bay sink and at the Sushi food prep station were observed to be scored and discolored, no longer smooth and easily cleanable. |
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Priority (P) |
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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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Observed employees' personal hat and outer wear stored directly on packaged food on the ready rack in the food service back storeroom. |
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Core (C) |
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