| 06,07 Hand Hygiene |
in |
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0 |
| 06,07 7 No bare hand contact with ready to eat food |
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0 |
| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
out |
On arrival to the establishment, employee was observed to be adding ready to eat toppings to rolls of sushi, with their bare hands, and was not using single use gloves to handle ready to eat foods. |
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Priority (P) |
0 |
| 28,29 Safe Food & Water |
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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 |
While conducting a records review, CCP #1, acidification, records reviewed indicate a recorded pH of 40 to 41, between the date range of August 8th, 9th, 16th, 17th, 21st, 26th, and 31st 2025. Additionally, pH for CCP#1, for the September 25, 2025, September 27, 2025, and October 10, 2025, were recorded at pH 40. No corrective action were observed on monitoring records. Monitoring records were also not being reviewed for verification by designated person. All records observed except June 10, 2025, to September 10, 2025, and September 18, 2025, did not have records review and verification signature by designated person. According to the establishment's HACCP, monthly verification is to be conducted by designated individual or manager. Several packages of sushi were observed in the retail display case, being offer for sale, and no monitoring records for CCP#2 on December 3, 2025, were recorded. |
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Priority Foundation (PF) |
4 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Prepared cooked and raw sushi was observed to be stored uncovered and unprotected in the cold holding unit at preparation. |
Prepared cooked and raw sushi was observed to be stored uncovered and unprotected in the cold holding unit at preparation. |
Priority (P) |
4 |
| 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 |
The pot used for cooking rice was observed to have excessive amount of peeling and flaking on the sides and top lip. |
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Priority (P) |
0 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 49 Sewage and waste water disposal |
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0 |
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
out |
Excessive amount of water was observed to be draining directly on the floor under the three-compartment sink. Observed a leak in the pipe leading to the floor drain, under the three-compartment sink. |
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Priority (P) |
0 |