Daily Fresh Sushi

Inspector notes: Firm is not in conformance with approved HACCP plan procedures. A physical copy of the variance approval letter was not at the establishment at time of inspection. Firm must keep a copy of it at the establishment. 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: (A) Maintain the approved variance at the food establishment

Inspector notes: Chopped lettuce and brown rice were observed held at 49-52 degrees Fahrenheit in the refrigerator. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been out of temperature for more than 4 hours. Chopped lettuce and rice were voluntarily disposed of (see attached disposal form).

Inspector notes: Firm is not in conformance with approved HACCP plan procedures. pH meter is not calibrated daily as stated in CCP 1 of HACCP plan. Per person in charge, pH meter is calibrated every other day. A physical copy of the variance approval letter was not at the establishment at time of inspection. Firm must keep a copy of it at the establishment. 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: (A) Maintain the approved variance at the food establishment; Pf and (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; P and (C) Maintain and provide to the regulatory authority, upon request, records specified under § 8-201.14 (D) and (E)(3) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the CRITICAL CONTROL POINTS, Pf (2) Monitoring of the CRITICAL CONTROL POINTS, Pf (3) Verification of the effectiveness of the operation or process, Pf (4) Necessary corrective actions if there is failure at a CRITICAL CONTROL POINT. Pf

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: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Brown rice was placed hot in the refrigerator covered in plastic wrap. Refrigerator is insufficient for cooling. Firm must cool in the walk-in cooler or freezer. Proper cooling methods were reviewed with the person in charge at time of inspection.

Inspector notes: The refrigerator and sushi prep unit were not in good repair. The ambient air temperature was observed above 41 degrees Fahrenheit. Both were taken out of service at time of inspection and must not be used until repaired. Repair person showed up at time of inspection.

Inspector notes: 1. Packaged sushi was observed held at (46-53) degrees Fahrenheit. Packaged sushi that were out of temperature for more than 4 hours were voluntarily disposed of. Sushi that was recently prepared was placed into freezer to chill. 2. Crab and cream cheese were observed held at (46) degrees Fahrenheit. Foods were moved into other refrigeration during time of inspection. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.

Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.

Inspector notes: 2 door refrigerator was observed at an ambient temperature of 47 degrees Fahrenheit. Bottom shelf of retail open air case for sushi was observed at 46 degrees Fahrenheit. Units were taken out of service to hold potentially hazardous foods during time of inspection. Equipment to be properly adjusted/ repaired/ replaced.