OUMI SUSHI @ SPROUTS #270

HACCP plan for the acidification of the sushi rice was not available during inspection. pH levels were not recorded in log book. [CA] HACCP plan shall be available for review. The food facility shall follow the approved HACCP plan procedures. [SA] PIC added pH levels to log book.

Door on under counter preparation fridge was broken. [CA] Repair/replace fridge door.

Paper towel dispenser is broken. [CA] Repair/replace paper towel dispenser.

Warm water at handwash sink measured 60F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Current health permit is not posted in public display, expired permit is posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

1) Low water pressure at handwash sink next to sushi preparation area. [CA] Repair handwash sink and ensure adequate water pressure is available at all times. 2) Hot water at janitorial sink measured 83F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

3 compartment sink is being used for food preparation. Preparation sink is available. [CA] Ensure all food preparation is done in food preparation sinks at all times.

Written procedures for sushi rice not available for review. [CA] HACCP record keeping shall be available on site at all times.

Preparation refrigerator sliding door frame appears to be damaged. [CA] Repair refrigeration unit and maintain in good condition.