3717-1-02.4(C)(16)/PIC: duties - ensure written procedures and plans are maintained and implemented in the facility.
Written procedures and plans are not maintained and implemented.
*Observed no recent sushi testing pH logs.
**Ensure sushi rice pH is tested every batch and pH is recorded.
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3717-1-06.2(B)/Handwashing cleanser - availability.
No soap at handwashing sink(s).
*Observed no hand soap at hand sink near grease trap.
**Keep hand sinks properly supplied to allow for regular handwashing.
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3717-1-06.2(C)/Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink(s).
*Observed no towels at hand sink by grease trap.
**Keep hand sinks properly supplied to allow for regular handwashing.
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3717-1-03.3(F)/Records, creation and retention
Records for freezing of fish for parasite destruction not retained.
*PIC unable to locate records from True World indicating that raw fish has been frozen for parasite destruction.
**Have parasite destruction letter on site to ensure all ready to eat raw seafood has been frozen to destroy all parasites
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3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils.
Equipment food-contact surfaces or utensils are unclean.
*Observed buildup of debris inside ice machine.
**Regularly clean and sanitize ice machine to prevent buildup.
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3717-1-03.4(H)(1)/Ready-to-eat, time/temperature controlled for safety food - disposition.
Ready-to-eat, TCS food not properly discarded when required.
*Observed house made sauces date marked for 20 days and 120 days prior to inspection date.
**Ensure all house made items are discarded within 7 days of prep.
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3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking.
Refrigerated, ready-to-eat, TCS foods not properly date marked.
*Observed undated cooked/raw meats and house made sauces in walk in cooler that did not bear a date.
**Ensure all TCS foods are datemarked to ensure that they are served or discarded within 7 days of preparation.
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3717-1-07.1(C)/Poisonous or toxic materials: Conditions of use.
Improper use of a poisonous or toxic substance.
*Observed fruit fly pesticide bar installed under dish machine. Label states that these are prohibited to be used in a food service operation.
**Remove pesticide bar to prevent contamination of food and food contact surfaces.
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3717-1-08.4/Special requirements: acidified white rice preparation criteria
White rice improperly acidified to render it non-TCS, or without a HACCP plan.
*Observed no recent pH testing logs on site.
*Observed no buffer solution on site to calibrat pH probe.
**Ensure every batch of sushi rice is tested to ensure that the pH is below 4.3 and the pH value is recorded with the date and time of testing.
**Acquire buffer solution so that pH probe can be calibrated.
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3717-1-03.2(D)/Food storage containers - identified with common name of food.
Working food containers not properly labeled.
*Observed no labeling of working containers throughout the facility.
**If food is not readily and unmistakenly recognized then it must have a label which displays the common name of the food.
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3717-1-03.2(K)/In-use utensils - between-use storage.
In-use utensils improperly stored.
*Observed knives stored in dirty crack between prep cooler and prep table.
**Store all knives in an area that is regularly cleaned and sanitized to prevent contamination of equipment.
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3717-1-04.8(E)(1)/Equipment, utensils, linens - storage.
*Observed dish racks stored on the floor of the kitchen.
**Store all dish racks at least 6 inches off of the ground to prevent accumulation of dirt and debris.
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3717-1-05.1(S)/Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired.
*Observed plumbing leak below sprayer sink next to dish washer.
**Repair plumbing to prevent buildup of standing water to prevent pests and facility damage
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3717-1-03.4(F)(1)(b)/Time/temperature controlled for safety food - cold holding.
TCS foods not being cold held at the proper temperature.
*Observed garlic in oil on line at 80F, batter at 75F, house made sauces on ilne at 80F. Observed yum yum sauce stored at 65F (improperly iced bathed).
**Store all TCS foods at or below 41F
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3717-1-04.8(E)(2)/Clean equipment and utensils stored in a self-draining position and covered or inverted.
Clean equipment and utensils not stored in a self-draining position and covered or inverted.
*Observed forks, spoons, and knives stored handle down.
**Store utensils with the handle up to prevent contamination of food contact surfaces when grabbing utensils.
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