This was a risk factor inspection. There was much discussion today of using time as the public health control with pre-made sushi, sushi rice and bakery rice products. If any raw or cooked product will not be kept hot, above 135F or cold, below 41F during storage or display, it must be discarded at the end of 4 hours without temperature control. Items must be marked with a start time and a discard time. Salads which are in the open display case out front must also be dated and ingredients labeled. The same 4 hour limitation applies to the hot/warm rice cakes that are prepared and put out warm customer purchase. Time of discard must be noted on the product.
Thank you for being receptive to the suggestions made today. Perhaps you will need to re-think some of the timing of the production processes in place to minimize loss of product. The next inspection will be in approximately six months.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: salad preparation
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Employee washed hands and donned gloves.Second salad platter was made.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: salmon
Correction: Forwad the parasite destruction letters to the health department within 7 days. Keep a copy of the letters on site for future reference by Health Department. Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: kimchi in ice bath
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Item was moved to refrigerator and replaced with properly chilled item.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: sushi rice.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
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12/04/2015 | Risk Factor | |
This was a routine inspection. A handsink was removed and replaced with a large sink being used as a rinse sink. The permit was issued with a handsink in this specific location to provide access from a particular work area. A handsink is required for the rice cake production area. Re-install the handsink within 30 days. Please, notify the health department of the plans for installation before the work is started.
A change in process was recommended at the sushi prep station. After cutting the fish and packaging, place the product in the freezer to cool rapidly to 41F, then move to the sushi case or other refrigerator. It was observed today that the prep refrigerator and sushi case, alone, will not cool satisfactorily within the required time limits.
The facility is packaging rice cakes for consumer retail sale. Following are guidelines on proper labeling:
Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
It was also stated that flounder was bought directly from the grocery store after freezing. Below are the requirements for proper freezing for parasite destruction:
(1) Frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: The operator does not have on the premises complete records of parasite destruction for some of the fish used as sushi fish. Some invoices specify the proper freezing is being done. Not all fish are covered by the invoices provided.
Correction: Keep the records accessible and on the premises. If the fish are frozen by a supplier, a letter from the fish supplier stipulating that the fish is frozen as required shall be provided.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: salmon (43F) and imitation crab (45F) were prepared at room temperature, re-packaged and placed in the display case and prep refrigerator, respectively.
Correction: After preparing at room temperature, place the items in the freezer to cool quickly to 41F, then move to the prep refrigerator or display case.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: sushi rolls in freezer prepared and being used for a total of three days.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. Items were properly dated.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements
Observation: Packaged sushi products were not marked with the make or discard times.
Correction: When the sushi combos are packaged add the discard time to the label. Product was labeled correctly.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A la carte sushi menu does not have proper consumer advisory.
Correction: As discussed, mark the items that will be served raw or partially cooked with an asterisk(*). Add a complete statement at the bottom of the page - *'This item may be contain raw or undercooked ingredients' must be added in front of the existing statement. REMOVE the consumer advisory from the printed menu if no items if the statement does not apply to any items.
- Critical: Handwashing Sink / Location and Placement / Food Area
Observation: There is no handwashing sink at the rice cake production area, preventing routine handwashing by food workers. A handsink has been removed from this area.
Correction: Re-install a handsink in the rice cake production area. A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas.
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04/22/2015 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: A food employee was observed drinking coffee from a cup in an area other than designated break area while preparing/handling food and contacting clean food contact surfaces.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
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09/03/2014 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION
*Employees Health Policy Red Folder has been provided to the Manager.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 06/13/2014 | Pre-Opening | |
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