SUSHI MAKI

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line garlic in oil (64F - Cold Holding). Operator removed and stored at reach in cooler to rapid cool. **Corrective Action Taken** **Repeat Violation**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at heat lamp tempura shrimp (120F - Hot Holding); sweet plantain (119F - Hot Holding). Operator discarded. **Corrective Action Taken**

High Priority

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter added to mop sink. **Repeat Violation**

High Priority

Non-food grade paper/paper towel used as liner for food container.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed used to line container with misago eggs. **Repeat Violation**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler raw smoked salmon over cut carrots.

High Priority

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at cook line drawer cooler. Operator removed and stored correctly. **Corrected On-Site**

High Priority

Working containers of food removed from original container not identified by common name.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of oil and water at oven not labeled. Operator placed label. **Corrected On-Site**

Basic

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed used as dump sink with ice remnants.

Intermediate

Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.

Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Observed sushi rice testing for current day not added to log. Operator added. **Corrected On-Site**

Intermediate

Carbon dioxide/helium tanks not adequately secured.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at beverage storage closet in lobby. **Repeat Violation**

Basic

pH meter used to test sushi rice not calibrated according to manufacturer's instructions/no buffer solution available.

Intermediate - pH meter used to test sushi rice not calibrated according to manufacturer's instructions/no buffer solution available. Observed pH meter not properly calibrated for current day sushi rice. After several tries operator was able to proper calibrate and test sample sushi rice batch. **Corrected On-Site**

Intermediate

Employee eating in a food preparation or other restricted area.

Basic - Employee eating in a food preparation or other restricted area. Observed employee at sushi station drinking from water bottle at prep line.

Basic

Floor soiled/has accumulation of debris.

Basic - Floor soiled/has accumulation of debris. Observed at cook line.

Basic

In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops stored on box of can liners at dry storage area. Operator removed. **Corrected On-Site**

Basic

In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tongs in contact with lettuce at salad station. Operator removed. **Corrected On-Site**

Basic

Stored food not covered.

Basic - Stored food not covered. Observed at soda fountain table uncovered carafes of water. Operator places cover. **Corrected On-Site**

Basic