Shodo Ramen & Sushi

Time as a public health control: procedures and records

Violation of Code: [511-6-1.04(6)(i)] Observed the sushi rice held on time (TPHC) past 4hrs. COS: PIC discarded the rice. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P Corrected On-Site. New Violation.

Proper date marking and disposition

Violation of Code: [511-6-1.04(6)(g)] Observed no date marking available for any of the ready to eat (RTE) food items throughout the kitchen. COS: PIC created labels for all. g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Corrected On-Site. New Violation.

Single-use/single-service articles: properly stored, used

Violation of Code: [511-6-1.05(6)(r)] Multiple single use cups and spoons re-used to scoop foods throughout the kitchen. COS: PIC discarded all single use articles that are being re-used. r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. Corrected On-Site. New Violation.