Daily Fresh Sushi

Inspector notes: Sushi and other products (including sauces) packaged in the food establishment are lacking label information (including but not limited to the subingredients, the statement "keep refrigerated", "use by" date, and allergens. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients (including subingredients), allergens, the quantity of the contents, and the business name/address. Product was removed from the sushi case at time of inspection and must not be made available for self-service until proper labels are made.

Inspector notes: Sushi and other products packaged in the food establishment are lacking label information such as subingredients and allergens. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients (including subingredients), allergens, the quantity of the contents, and the business name/address. Product was removed from the sushi case at time of inspection.

Inspector notes: Firm is monitoring the pH of the acidified rice with a pH meter that is not intended for the use of sushi rice. Acidified rice is not accurately be monitored and is not in compliance with with approved HACCP plan. If the REGULATORY AUTHORITY grants a VARIANCE as specified in § 8-103.10, or a HACCP PLAN is otherwise required as specified under § 8-201.13, the PERMIT HOLDER shall: (B) Comply with the HACCP plans and procedures that are submitted as specified under § 8-201.14 and approved as a basis for the modification or waiver; Acidified rice was voluntarily disposed of at time of inspection (see attached disposal form). Firm must discontinue making products that contain acidified rice until an approved pH meter is purchased, calibrated, and a reinspection is conducted. Firm did not have HACCP plan onsite at time of inspection. HACCP plan was emailed to inspector at time of inspection. Firm must keep a physical copy onsite at all times.

Inspector notes: Sushi, which was prepared in advance, was not cooled to 41 degrees Fahrenheit within 4 hours. Per person in charge, sushi was prepared at 7 am. Sushi was voluntarily disposed of (see attached disposal form).

Inspector notes: Firm is cooling sushi in the open air display case. Open air display case is insufficient refrigeration equipment/capacity to cool sushi to a temperature of 41 degrees or below within 4 hours. Firm must use the walk-in cooler or freezer to rapidly cool sushi.

Inspector notes: Firm did not have an employee that has completed an approved food safety manager course at time of inspection. Firm must have a food safety manager present at all times when time temperature control for safety foods are being prepared, handled and/or served. Per manager, employee has taken the course but did not have the certificate on the premises. Please provide proof of certificate or enroll employee in an approved food safety manager course.

Inspector notes: Working containers of sesame seeds are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.