| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Sushi chef was asked to check the pH of rice to verify HACCP compliance and when he stuck probe in the slurry solution, he pressed the calibrate button on pH meter which gave a reading of 4.0. When asked he stated this was the way he was trained and that was the way he was checking his rice pH for some time. |
Sushi chef was shown how to properly check the pH of rice using slurry solution with his calibrated pH meter. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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1) Slicer #2 observed to have residue on push pad from previous day use, Slicer #3 observed to have residue on blade and guard from previous day use. Both slicers had not been used this date per PIC. 2) Knife stored in knife holder at cutting table observed to have dried beef on blade from previous day use. |
Slicers were cleaned during inspection and sanitized by deli and knife was removed from rack and placed at warewash sink to be cleaned and sanitized. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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The following items were observed to have internal temperature to be below 135F for hot holding when checked with TDA probe thermometer. Meatballs had internal temperature of 75.9F, Chicken tenders had internal temperature of 122.5F, and chicken wings had internal temperature of 106.9F. All items were on hot bar for service. |
Deli manager had items reheated during inspection and verified that holding unit was properly working. All items were reheated to 165F or higher during inspection. |
Priority (P) |
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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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The following items were observed to be held above 41F when checked with TDA probe thermometer. Sliced squash stored at Asian grill station had internal temperature of 55.7F, cut cantaloupe in produce had internal temperature of 56.8F, and diced celery had internal temperature of 58.7F. Produce items were sitting on counter with no one working at station at time of inspection. |
Deli employee discarded squash during inspection. Produce manager on duty stated employee had left to go to break and product was discarded during inspection. |
Priority (P) |
1 |
| 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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Sushi records not maintained properly. Review period of 11/25/25 through 01/29/26 reflected several dates that were missing either times or rice pH. No record of pH meter calibration on 01/23/26 when sushi was produced. |
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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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Bakery floor mixer observed to have gear oil pooled on shield guard lip that is above mixing bowl. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Observed several wet wiping cloths in use laying on counters in deli and produce departments that were not being stored in sanitizer solution between use. |
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Core (C) |
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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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Deli door tracks at sushi and substation observed to have excessive debris present in door tracks, cooler doors have excessive debris and buildup present in multiple locations. |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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Hand sink at sushi prep and sub station does not have running hot water. There is another hand sink at back of department near warewash area for employees to wash hands. |
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Priority Foundation (PF) |
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