| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Observed a chemical spray can 'Glass Cleaner' stored with food contact item, a clean plastic lid, located on the bottom shelf in the sushi bar. All chemicals must be stored separate from food and food contact items. |
The PIC moved the food container lid to the 3-compartment sink. |
Priority Foundation (PF) |
0 |
| 28,29 Safe Food & Water |
in |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
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0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
*On the counter in the sushi bar, observed a full container of cooked sushi white rice under an inverted white mixing container, with a label from yesterday 4/18/24 @ 1:09 PM, use by 4/19/24 @ 1:09 PM. No written documentation was available for the specialized processes performed (pH test of rice) in the HACCP log book for yesterday. Only documentation for yesterday was one pot of sushi rice - 9:27AM rice pH measurement and 4:30pm rice used up. The chef noted he tested the container of sushi rice yesterday but did not document the pH. No sushi had been prepared with the rice as the container was completely full and no sushi was in the display case or cooling this morning.
*Observed in the HACCP log book for today, 4/19, pH documentation for a pot of rice cook end time at 9:00am, 9:27am for pH measurement. Current time 9:05am on 4/19. (false logs) There is only one rice pot maker and the rice was currently cooking in the pot and no other rice was prepared today. Chef confirmed this log entry did not occur.
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During the inspection, the sushi chef tested the pH of the rice made yesterday which expires 24 hours at 4/19/24 @1:09PM. The rice pH measured 4.00, which is within the pH critical control limits of less than or equal to 4.10 for Oumi Sushi. |
Priority Foundation (PF) |
1 |
| 40,41 Utensils |
in |
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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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Observed two clean knives stored directly on the bottom shelf in the reach-in cooler (prep cooler). |
|
Core (C) |
0 |