| 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 handwashing sink, located in the sushi area next to sushi's 3 compartment sink, to be completely blocked and inaccessible by a 4-foot sushi sign. |
Upon request, the PIC immediately moved the signage away from the dedicated handwashing sink. |
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 a container of tuna A, held in the sushi prep cooler, to measure 45F, when using inspector's probe thermometer. All other products in the same cooler measured 37F-39F. Upon asking, the PIC admitted the tuna was thawing on the counter at ambient temperature this morning.
*Observed 5 packages of spicy tuna sushi rolls w/brown rice, held in the sushi display cooler, measuring between 47F-48F with inspector's probe thermometer. The PIC said the sushi rolls were made with the tuna A which was thawing on the counter in the morning. All other products in the sushi display cooler measured 41F or lower. |
The PIC voluntarily discarded the container of tuna A and the 5 packages of spicy tuna rolls. |
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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During the inspection, observed the PIC calibrating his pH meter in the 4.01 buffer solution first. |
Inspector had the PIC bring his blue SSOP book out and showed him the instructions for calibrating his pH meter which states, "The pH meter must be calibrated in the 7.00 buffer solution first". The PIC recalibrated the pH meter correctly using the 7.00 buffer solution first. |
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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Upon arrival, observed two packages of ground tuna and 2 packages of IM crab flake thawing on the sushi's 3-compartment sink drain board (wash side) at ambient temperature. |
The packages of seafood were still frozen and the PIC placed them in the reach-in cooler to properly thaw. |
Core (C) |
0 |