|Violations: A summary of the violations found during the inspection are listed below.|
Critical Person-in-charge did not ensure that written procedures and plans are not maintained and implemented in the facility, observed that pic of sushi bar did not know where HACCP plan was located. Observed that PIC did not know how to calibrate pH meter. To prevent growth of organims, please follow HACCP plan procedures.
Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required
Food thermometers are not accurate to plus or minus one degree C, or plus or minus two degrees F in the intended range of use, observed digital thermometer reading at 52 degrees in cream cheese and sour cream display case. Actual temperature of case was 41 degrees.
To prevent foodborne illness, food temperature measuring devices that are scaled only in Celsius or dually scaled in Fahrenheit and Celsius shall be accurate to plus or minus one degree Celsius in the intended range of use; Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to plus or minus two degrees Faranheit in the intended range of use.
Non-food contact surfaces of equipment are dirty, observed handles at sushi bar prep coolers to have an accumulation of debris.
Nonfood-contact surfaces of equipment shall be kept clean.
Utensils and/or equipment were not properly rinsed, observed that dishes were being washed in prep sink at the sushi bar and not being properly washed, rinsed or sanitized.
Washed utensils and equipment shall be rinsed so that abrasives and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution and by using one of the procedures specified in this code.
Observed a handwashing sink without water at the required temperature, observed that hand wash sink did not have water at the required temperature. Maintenance staff were replacing water heater at time of inspection.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.
Corrected During Inspection Critical Handwashing sink is being used for purposes other than handwashing, observed cleaning brush and debris in hand wash sink. To prevent contamination, a handwash sink shall only be used for handwashin. Pic removed the brush and cleaned the handsink.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.