Umiya Sushi

8-304.11(a) responsibilities of the permit holder. upon acceptance of the permit issued by the regulatory authority, the permitholder in order to retain the permit shall: post the permit in a location in the food establishment that is conspicuous to consumers\r\n\r\n

Fish, other than those specified in paragraph 3-402.11(b), that are intended for consumption in raw or undercooked form and allowed as specified in paragraph 3-401.11(d), may be offered for sale or service if they are obtained from a supplier that freezes the fish as specified under § 3-402.11; or if they are frozen on the premises as specified under § 3-402.11 and records are retained as specified under § 3-402.12.

Parasite destruction. (a) except as specified in ¶ (b) of this section, before service or sale in readyto-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: (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; p (2) frozen at -35°c (-31°f) or below until solid and stored at -35°c (-31°f) or below for a minimum of 15 hours; p or (3) frozen at -35°c (-31°f) or below until solid and stored at -20°c (-4°f) or below for a minimum of 24 hours. p (b) paragraph (a) of this section does not apply to: (1) molluscan shellfish; (2) a scallop product consisting only of the shucked adductor muscle; (3) tuna of the species thunnus alalunga, thunnus albacares (yellowfin tuna), thunnus atlanticus, thunnus maccoyii (bluefin tuna, southern), thunnus obesus (bigeye tuna), or thunnus thynnus (bluefin tuna, northern); or (4) aquacultured fish, such as salmon, that: (a) if raised in open water, are raised in net-pens, or (b) are raised in land-based operations such as ponds or tanks, and (c) are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish. (5) fish eggs that have been removed from the skein and rinsed.

Food shall be protected from cross contamination by:(1)except as specified in (1)(d) below or when combined as ingredients, separating raw animal foods during storage, preparation, holding, and display from:(a)raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables

Except when packaging food using a reduced oxygen packaging method as specified under § 3-502.12, and except as specified in (e) and (f) of this section, 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 5°c (41°f) or less for a maximum of 7 days. the day of preparation shall be counted as day 1. 3-501.17(e). paragraphs (a) and (b) of this section do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer request. paragraphs (a) and (b) of this section do not apply to shellstock.

Except as specified under (d) of this section, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service:(1)written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify (a) methods of compliance with subparagraphs (b)(1)-(4) or (c)(1)-(5) of this section; pf and (b) methods of compliance with § 3-501.14 for food that is prepared, cooked, and refrigerated before time is used as a public health control. pf

Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:(1) regarding the safety of these items, written information is available upon request; (2) consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Common name. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf

Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and singleservice and single-use articles by: (a) separating the poisonous or toxic materials by spacing or partitioning; and by: (b) locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. this paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. (corrected on site)

Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in a food establishment. (b) paragraph (a) of this section does not apply to packaged poisonous or toxic materials that are for retail sale.

A food establishment shall post a sign or poster, clearly visible to food employees, by all handwashing sinks. the sign or poster shall notify food employees to report symptoms and diagnosis information about their health as it relates to diseases that are transmissible through food.

(a)food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3

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 identified with the common name of the food

The premises shall be maintained free of insects, rodents, and other pests. the presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting the premises for evidence of pests.

Except as specified in ¶¶ (b), (c), and (e) and under ¶ (d) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along floors, walls, and ceilings; (2) closed, tight-fitting windows; and (3) solid, self-closing, tight-fitting doors. paragraph (a) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents

(a)except as provided in (b) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single­ service and single-use articles. (b)this section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Cloths in-use for wiping counters and other equipment surfaces shall be:(1)held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) except as specified under (b) of this section, in the food with their handles above the top of the food and the container; (corrected on site)

Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material

(c)nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories (corrected on site)

Physical facilities shall be cleaned as often as necessary to keep them clean

Physical facilities shall be maintained in good repair

\"no smoking\" signs or the international \"no smoking\" symbol not clearly and conspicuously posted in a public place where smoking is prohibited

Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single­ service and single-use articles are protected from contamination

Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:(1)rinse under clean, running warm water (corrected on site)

To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. (corrected on site)