Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. In-use quat sanitizer at 3 compartment sink measured less than 100 ppm. Establishment had discolored and expired quat test strips. Instructed manager to check quat sanitizer when prepared and maintain between 150-400 ppm. Manager prepared new quat sanitizer and measured at 200 ppm at time of inspection.

Proper disposition of returned, previously served, reconditioned & unsafe food

PRIORITY VIOLATION-3-701.11, P: Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food. pH meter is not working properly and pH of sushi rice had not been determined and log sheet had not been filled out on date of inspection for sushi rice per variance requirement parameters. Last date that log sheet filled out was on 1/10. Manager will use time as a control as corrective action for two batches of acidified sushi rice that was prepared 3 and 2 hours prior to inspection. During inspection, manager will use time as a control with a discard time of 1 for 1st batch and 2 hours for 2nd batch. Owner came at end inspection. Manager still using batch 1 and preparing sushi rolls from batch 2 sushi rice that are past time as a control parameters. Instructed owner to discard all sushi rice and sushi rolls and food placed on embargo at time of inspection. Owner and manager discarded sushi rice and sushi rolls at end of inspection.

Compliance with variance, specialized process, & HACCP plan

PRIORITY VIOLATION-8-103.12 (A), P: Conformance with Approved Procedures; Compliance with HACCP plan No demonstration of knowledge in checking the pH of acidified sushi rice. pH meter is not working properly and log sheet had not been filled out on date of inspection. Last date that log sheet filled out was on 1/10. Per manager, 1st batch of sushi rice prepared approximately 3 hours prior to inspection and pH had not performed. 2nd batch of sushi rice acidified 2 hours prior to inspection. During inspection, manager will use time as a control with a discard time of 1 hour for 1st batch and 2 hours for 2nd batch. Owner arrived at end of inspection. Instructed owner to provide new pH chemicals, check batteries of pH meter and ensure proper training of staff to perform pH of acidified sushi rice prior to re-inspection 1/23.

Thermometers provided and accurate

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices. Stem thermometer is not working and can not be calibrated. Instructed manager on proper process for calibrating stem thermometers. Provide calibrated stem thermometer and maintain prior to re-inspection 1/23.

Gloves used properly

Core-MCEHC Chap. 8, Sec. 2, Reg. 5 (a)-(c), C: Gloves, Use Limitations. Staff members wearing gloves to handle ready-to-eat sushi rolls during preparation and then using same gloves to touch door to entrance to area and place containers in cold holding area. Instructed manager to remove gloves when not actively preparing ready-to-eat foods (sushi). Use single use gloves properly.

Warewashing facilities: installed, maintained, & used; test strips

Priority Foundation-4-501.116, Pf: Warewashing Equipment, Determining Chemical Sanitizer Concentration. Quat sanitizer test strips were heavily discolored and expired (2015). Instructed manager to check sanitizer with test strips when prepared and maintain quat test strips prior to re-inspection 1/23.