| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed the sushi chef using the dedicated handwashing sink, located in the sushi area, to add water to the stainless-steel rice steamer insert. Handwashing sinks shall only be used for washing hands. |
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Priority Foundation (PF) |
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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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Observed the following products not maintained at 41F or below, when measured with inspector's probe thermometer, and stored inside a container of leaf lettuce on the bottom shelf of the sushi rice cart: one package of grilled salmon (57F) and one opened package of tiger shrimp (55F). |
The chef voluntarily discarded the products since it could not be determined how long they were in the container at ambient temperature. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Date marking system is not in place, observed no date marking on food grade containers storing open TCS products inside at the prep reach-in cooler. Items including salmon, tuna, crab, ginger, spicy sauce squeeze bottle. |
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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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*Observed a container of cooked sushi white rice, held within the walk-in cooler, and confirmed by chef the rice was made yesterday (1/3/2024). HACCP critical limit #2 for white sushi rice 'Discard rice prior to 10 hours'.
*Observed no 2024 Letters of Guarantee.
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The sushi chef voluntarily discarded the expired sushi white rice. |
Priority Foundation (PF) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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*Observed a container of two hard frozen tuna filets thawing at room temperature on the prep shelf in the sushi area.
*Observed 2 packages of semi-frozen imitation crab flake and a colander of baby shrimp defrosting in standing water >70F at the 3 compartment sink. The water measured 107F. |
Chef noted the products were thawing for less than 15 minutes. Sushi chef placed the tuna in the sushi prep cooler to properly defrost. The chef placed the packages of IM crab inside the walk-in freezer and the baby shrimp in the walk-in cooler. |
Core (C) |
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