Compliance with submitted HACCP plans and approved variance procedures Observation: 1) Inspector observed pH log at 8:55am, and log was completed with documented times of 9:05am and 9:40am. (Photo attached) At that time, inspector required food employee to retest pH of rice. 2) Food employee did not take required second pH of rice thirty minutes after first test.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: Sushi in retail case was 46-56*F -- food employee did not follow requirement of placing sushi in walk-in cooler until 41*F is reached. All sushi was transferred to walk-in and will not be returned to retail case until temp is 41*F.
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