AHO YAMA

Violations (8)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no certified food manager on site. Observed no food manager certificate posted.Corrective Actions: Ensure to post a certified food manager certificate in public view. Ensure a certified food manager is on site at all times.

• 20

  Proper cooling time and temperatures

  Observed a bowl of cooked rice below the counter that was cooked yesterday. Rice was 79°F. Employee discarded rice.Corrective Actions: Ensure to properly cool foods. Ensure foods cool from 135°F to 70°F within 2 hours. Ensure foods then cool from 70°F to 41°F within 4 hours. Ensure to utilize ice, coolers, and freezers to achieve proper cooling times.

• 23

  Proper date marking and disposition

  Observed no date marking on food products.Corrective Actions: Ensure to date mark all prepped foods.

• 29

  Compliance with variance/specialized process / HACCP

  Observed pH logs for sushi rice are not being recorded. Observed pH tester batteries are dead. Observed no buffer solution on site.Corrective Actions: Ensure to record pH logs daily. Ensure pH tester is functioning properly.

• 32

  Variance obtained specialized processing methods

  Observed no written sushi procedure on site.Corrective Actions: Ensure to create a written sushi rice procedure.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed cooling method for rice is cooking the rice, wrapping the rice in plastic wrap, and setting it below the counter until the next day.Corrective Actions: Ensure to utilize ice baths or coolers to properly cool rice.

• 37

  Food properly labeled; original container

  Observed no labels on foods stored in secondary containers.Corrective Actions: Ensure to label all foods, including sauces in squeeze bottles.

• 49

  Non-food contact surfaces clean

  Observed mold-like growth behind the dish machine.Corrective Actions: Ensure to clean mold-like growth from the walls.