| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Employee personal drink was observed on food preparation counter while open foods were present. Several employees water bottles were observed on rolling food storage cart with single use items. |
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Priority (P) |
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| 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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Bamboo roller mat for sushi rolling was observed to be placed in hand washing sink during inspection. |
Person in charge removed bamboo roller mat to the three compartment sink for wash, rinsing and sanitizing during the inspection. |
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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Sushi rolls, being offer for sale in the retail display case were observed to have internal temperature of 49-52 degrees F. Sliced cucumbers were observed to have internal temperature of 51 degrees F. Sliced carrots were observed to have internal temperature of 52 degrees F. |
Person in charge voluntary discard all the food referenced in the violation in the trash during the inspection. Sushi rolls were placed in walk in cold holding unit for cooling. According to designated person in charge these rolls were assembled at 08:00 am facility decided to place in walk in cold holding unit for cooling and temperature was rechecked at 12:00 pm and internal temperature of sushi was 41 to 42 degrees F. |
Priority (P) |
1 |
| 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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Monitoring records for 30 January 2024, Batch 1 was marked through with no corrective action indicated on disposition.
Monitoring records for 24 January 2024 pH was marked through and new pH was added to the side of the entry. No corrective action were indicated on the monitoring record. Monitoring records for 12 April 2024, Batch #1 type of rice and pH were marked through on record with no corrective action recorded. Monitoring records for 10 April 2024, Batch #2 indicated type of rice and pH. The record did not have a time or who performed the verification. Monitoring records 2 April 2024, Batch #1 indicated type of rice, pH, and time. Record did not have who performed the verification. Monitoring records 20 April 2024, Batch #1 indicated type of rice, pH, and time. Record did not have who performed the verification. Monitoring records 15 March 2024, Batch #1 and Batch #2 indicated type of rice, pH, and time. Record did not have who performed the verification. Monitoring records 16 March 2024, Batch #1 and Batch #2 indicated type of rice, pH, and time. Record did not have who performed the verification.
Verification is not being conducted by area manager at a frequence of monthly. Records viewed from August 2023- 17 May 2024 did not indicated verification had been conducted by area manager at frequency specified in facility HACCP.
During records review pH for 17 May 2024 had not been record at the pH; pH was checked by the regulatory authority at 3.97 on attempt 1 and 3.94 on attempt 2. |
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Priority Foundation (PF) |
1 |
| 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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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Facility is using a metal box was observed to be used for sushi seaweed wraps. Metal box is no easy cleanable. |
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Core (C) |
0 |