| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Designated Person in charge was unable to demonstrate knowledge on how to calibrate pH meter according to written HACCP and SOP procedures of the facility. Designated person in charge was unable to demonstrate knowledge of how to correctly check pH of acidified rice. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 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 |
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Raw salmon in walk in cold holding unit was observed to be stored above ready to eat produce and sauces. |
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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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Sushi rolls at preparation area was observed to have internal temperature of 64 degrees F at approx. 09:43 am. Employee left rolls of prepared sushi sitting on preparation table for 60 additional minutes during the inspection. |
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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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The establishment is not following the HACCP regarding record-keeping and monitoring of CCPs. Sushi's rice was checked three times during the inspection. The first attempt was 6.84, the second was 6.37, and the third was 4.22. The employee was not calibrating the pH meter per the written SOP and was not performing daily batch testing of rice with the pH meter per SSOP. CCP *Cooling indicates a "visual observation will be performed on temperature monitoring devices" in HACCP. With a CL of below 41 degrees F within 2 hours. Records between 23 December 2022 and 23 June 2023 indicate temperature a thermometer reading temperature from the cold holding unit the prepared sushi is being stored in during the cooling process. Employees indicated they are not monitoring the temperature with a food probe thermometer. Daily sanitation records are not available for review. The record only has a box where sanitation is checked off without indicating what sanitation activities were performed. The records indicated the designated person in charge was performing daily records reviews. In accordance with the facility's HACCP, a district manager is to perform a records review at least monthly. Records review for date range 23 December 2023 to 23 June 2023. No district manager records review was conducted. The review of the record for 23 June 2023 shows that rice pH was checked at 3.88. Verification of the pH batch of rice, on the three attempts, was 4.22. The CL limit indicated in the variance by the regulatory authority and HACCP is that the rice pH could not exceed 4.20. According to the employee, the rice was "too warm"; no cooking, acidification activities, or documentation that pH had been checked was recorded on the record. According to the HACCP, each batch of rice is to have a preparation and discard date/time stamp of 24-hour hold time at room temperature. No date/time stamp was observed on the batch of acidified sushi rice. Certificate of Analysis date June 2023 was reviewed for acidification of sushi rice and held at room temperature 24 hours during the inspection. |
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Priority Foundation (PF) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Single use food containers in the food preparation area were observed to be stored not inverted. |
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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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Cutting boards for sushi preparation were observed to be heavy scored. |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Preparation sink at the sushi preparation area was observed to have excessive amount of build and dried food residues along the sides of the sink basin and around the faucet. |
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Core (C) |
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