Oumi Sushi

Inspector notes: Observed cooked sushi rice at ambient temperature on back counter with a pH of 4.3 using calibrated pH meter. The rice had an internal temperature of94*F. Per PIC, the rice was cooked and made approximately 30 minutes prior to inspection. Observed no record of rice batch on log sheets for tracking pH for current date (10/21). Also observed non-functioning back-up pH meter. PIC added additional vinegar to cooked rice and the pH was measured to be below 4.2 at time of inspection. PIC also states back-up pH meter has been ordered. Discussed the importance of maintaining log sheets and measuring pH of rice once completed. All procedures in approved variance/HACCP plan must be conformed to at all times

Inspector notes: Observed prescription nasal spray stored in the bag the pH meters are stored in. Discussed with PIC all medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection

Inspector notes: Observed thawed individual packages of tuna in a reduced oxygen packaging (ROP) in the bottom of the sushi prep table. Discussed with PIC the all ROP fish labeled "Keep Frozen" must be removed completely from ROP prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection