KIKKA @ LUNARDI'S CAMPBELL

Observed daily logs of sushi rice testing written for today, when operator was testing sushi rice, operator used quat test strips instead. Operator was unable to locate pH test strip, however the pH log indicated reading of 4.2. [CA] Daily readings of each sushi rice batch HACCP record keeping shall be available and reflect the correct reading. Facility shall have all necessary equipments needed for testing of sushi rice at all times. [COS] Operator directed to retest sushi rice, inspector used their pH test strip, measured final pH reading at 4.3. Operator contacted manager and was able to locate pH test strips.

Measured shrimp tempura holding at 47F in 2 door sliding unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.

Found a green crate used to elevate an electrical rice cooker near hand wash station at sushi area. Hand wash station does not have a splash guard installed. [CA] All food shall be separated and protected from cross-contamination.

Found damaged handle for 2 door sliding unit. [CA] Repair or replace door handle to be in good condition.

Measured water temperature holding at 124F at hand wash station between bakery & deli area. Observed cold water knee lever inoperable. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [SA] Another hand wash station located on other side between deli and meat department. Facility shall use warewash sink as a temporary means for hand washing until repairs are made to cold water lever.

Lacking pH test strip to test concentration of sushi rice under HACCP plan. [CA] Provide pH test strips immediately. [COS] Per operator, another staff will be bring pH test strips.

Measured sushi rice on counter top at 4.5 pH after testing. Per HACCP plan procedure, sushi rice shall be at or below 4.2 pH. Corrective measures are needed. [CA] The food facility shall follow the approved HACCP plan procedures. [COS] Per HACCP document, operator directed to add more vinegar into sushi rice and retest pH concentration.

Measured the following PHFs holding between 45F - 46F in 2 door sliding unit for less than 4 hours: imitation crab, crab and cooked shrimp. [CA] Maintain all cold PHFs held at or below 41F.

Found cold water lever for hand wash station between bakery & deli currently inoperable. [CA] Repair cold water lever, ensure both cold/hot water lever operable at all times. [SA] Operator directed to use other hand wash station on site and or use warewash sink as a temporary means for hand washing.