3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Observed sushi in display cast that were not properly cooled to 41F or below. Please ensure that sushi is cooled before placing in desplay case to limit growth of bacteria. Employee pulled sushi from display and placed in walk in cooler to cool. Corrected.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41°F during shipment from the supplier, shall be cooled within 4 hours to 41°F or less; (4) Raw eggs shall be received at 45°F or less and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less.
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Observed sanitizer concentration in 3-comp sink to be below the required concentration between 200-400ppm. Please ensure sanitizer is held at proper concentration. Employee added more sanitizer. Corrected.

3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Observed working container with sanitizer in it to not be labelled. Please ensure chemicals are labelled with common name to prevent cross contamination.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.