ROUTINE INSPECTION
Main kitchen. Notes: 1. Initally, operators indicated that they measured sushi rice pH and used a HACCP. Later, PIC Ashmeet stated that the sushi rice is on TPHC, not pH/HACCP. Please ensure operators are able to clearly indicate whether a food is on TPHC or HACCP, etc. 2. Ensure the undercounter high-temperature dishwasher's final rinse temperature is regularly measured via approved methods (e.g. thermal sticker, disc thermometer).
2 reported violations
- K08: Time as a public health control; procedures & recordsCritical
Per operators/PIC, the sushi rice and soup in the front service area are on Time as a Public Health Control. However, there was no time labeling upon request. [CA] When using TPHC, foods must be IMMEDIATELY time-labeled to be discarded within 4 hours. [SA] Foods will be discarded within the 4-hour time mark (lunch service ends at 1:30pm and foods are usually discarded by that time).
- K23: No rodents, insects, birds, or animals
Observed approximately 5 dead cockroaches on the floor in the rear kitchen area. No other evidence of vermin was observed. Operators stated Terminex pest control treated the facility on Saturday (2 days prior) and they will come back Friday. [CA] Keep facility clear of vermin.