| 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 |
Brown rice with a preparation date of 26 October 2023 had an internal temperature of 68 degrees F. Tuna at makeshift unit was observed to have internal temperature of 44 degrees F. Shrimp at makeshift unit was observed to have internal temperature of 45 degrees F. Crab salad was observed to have internal temperature of 58 degrees F. |
Person in charge voluntary discarded all the foods referenced in violation in the trash during the inspection. |
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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| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
Facility HACCP has two CCPs: Acidification and Cold holding Storage.
CCP indicates at cold holding storage Critical Limit of 40-degree F or less, with product temperature taken by a thermometer reading with properly calibrated thermometer at frequency of each package. Corrective actions indicate to discard final product that measure higher than 40 degrees F after one hour following preparation. No records were observed to be generated on monitoring of CCP for cold holding storage from date range 1 July 2023 to 27 October 2023. Recorded pH on 13 October 2023 was recorded at pH of 4.5 with no corrective action taken. Employee indicated that the pH was not recorded correctly and make correction to official document at the time TDA inspector was reviewing records. Batch two of sushi rice was record on records for 27 October 2023 acidified at 08:20 am. pH for batch two sushi rice was not record in HACCP records. Employee recorded at the time the observation was observed a pH for batch two sushi rice of 4.08. |
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Priority Foundation (PF) |
0 |
| 30,31 Food temp controls |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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0 |
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
Employee was observed to be stacking ready to eat packaged sushi in the cooling process 2-3 containers high. Sushi was observed to have tight fitting lid while in the cooling process. |
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Priority Foundation (PF) |
0 |
| 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 |
Employee was observed to use single use paper towels at the bottom of a plastic container of raw tuna. |
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Priority (P) |
0 |
| 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... |
out |
Several large bags of rice were observed to be stored directly on the floor next to the preparation sink. |
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Core (C) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Clean plastic containers on the sanitized drain board were observed to be wet stacked. |
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Core (C) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(5)(b)3 Single-service articles shall not be reused. |
out |
Employee was observed to use single use paper towels to wipe of cutting boards and knifes being used for food preparation. Employee did not discard paper towels after single use, employee was observed to use paper towels on several times and on several occasions to clean food contact surfaces. |
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Priority (P) |
0 |
| 42,43 43 Gloves properly used |
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| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
out |
Employee was observed with single use gloves to wash their hands in the three compartment sink. |
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Priority (P) |
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 |
All the cutting boards used for sushi preparation were observed heavy scored. |
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Priority (P) |
0 |