NIJIYA MARKET DELI

In the produce walk-in: measured miso soup at 56F, manager stated the soup is in the process of cooling for approximately 2.5 hours. The containers of soup are covered in plastic wrap while being cooled. Ambient temperature in the walk-in measured at 48F. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Soup was uncovered and relocated to a different refrigerator for rapid cooling.

Numerous house flies observed in the back area. [CA] Facility shall be kept free of flies.

Accumulation of grease on ventilation hood filters. [CA] Ventilation hood filters shall be maintained clean and good repair.

Ambient temperature in the produce walk-in measured at 48F. PHFs were relocated to a working refrigerator only whole produce are stored in this unit. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Observed sushi rice being cooled in plastic bags inside large covered plastic containers. Per the manager, employees prepare the rice, pack it in plastic bags covered in the container and then store it in the walk in to cool. The rice is portioned the next day in smaller containers to sell on the store. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Employees were directed to discontinue the use of plastic containers and cool the rice in shallow metal containers.