ROUTINE INSPECTION
Verified HACCP procedures and logs for sushi rice during inspection. This report was written and signed at the end of site inspections.
2 reported violations
- K07: Proper hot and cold holding temperaturesCritical
1) At the display counter, measured sushi rolls at 62F. Per employee, food was prepared less than 1 hour prior to temperature measurement. The food is kept on display for customers to order, then the employee retrieves the requested roll from the walk-in cooler. Employee stated that the sushi rolls on display are served at the end of service. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Sushi rolls on display shall be served immediately if not kept at proper cold holding temperatures. Discussed with employee that sushi roll shall be served in a first-in, first-out policy. Per employee, sushi rolls on display will be discarded at the end of the lunch service (less than 4 hours from initial removal from temperature). 2) On the preparation counter, measured imitation crab at 68F. Per employee, imitation crab was removed from under counter refrigeration for preparation less than 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Imitation crab was relocated to under counter refrigeration to facilitate rapid cooling.
- K23: No rodents, insects, birds, or animals
Observed several drain flies nearby the warewashing station. [CA] The premises of a food facility shall be kept free of vermin and other non-disease carrying insects, fruit and drain flies, weevils, ants, and gnats.