| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 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, ... |
out |
*Observed no date marking on the following containers storing open TCS products inside at the prep table, reach-in cooer, and walk-in cooler: cooked brown rice, house-made spicy sauce, ginger, and seabreeze salad. |
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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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| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
*Observed during record review, the logs for today, 1/8/2024, to be pre-filled for cooling cooked brown rice and white rice discard time. Time of inspection: 9:00 am. Brown rice cooling: Time rice reaches 140F: 9:31, Time Rice reaches 70F: 11:31, Time Rice reaches 41F: 3:31. Brown rice observed in the walk-in cooler confirmed by PIC to have been cooked yesterday. Pre-filled white rice discard time for today in the log book: 4:57.
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
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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)(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 |
Observed an uncovered container of white sushi rolls located on the top shelf in the mini freezer located in the sushi bar. The freezer has excessive build-up of non-potable ice in the interior of the unit including the top. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed personal items (purse, aprons) stored on top of bags of dry rice located in the lower cabinet within the sushi bar. |
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Core (C) |
0 |