Hachi Sushi & Japanese Grill

Inspector notes: Observed through TCS foods throughout the establishment that did not have the discard dates on them. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Correct within 10 calendar days. 511-6-1-.04(6)(e). The PIC placed discard dates on sauces.

Inspector notes: Observed sauces removed out of its original containers and placed in working containers not labeled with its common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. The PIC had food employees label sauces with its common name.