Oishi Sushi

*25 Prevention of Clostridium Botulinum by ph 4.6<

broken Ph pen - not working properly must provide proper test equipment to verified PH 4.1 at sushi rice

*37 Storing the food at least 15 cm (6 inches) above the floor

vinegar container at floor level all food containers must be 6 inches out the floor

*25 Compliance HACCP Monitoring CCP

not curent Ph logs PIC must be ensure have current Ph logs

*14 When to wash hands before donning new gloves

PIC not washing hands after change tasks and reusing gloves on site cannot recycle gloves once use previously must be wash hands before use new gloves to continue tasks

*29 Sanitizing solutions, testing devices

no sanitizing solutions available must be have sanitizer bucket 400 ppm Quat 3c sink 200 ppm Quat

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

equipment not sanitize after clean must be clean and de-contaminated food surfaces before preparing food

*21 PIC ensures employees are properly sanitizing equi

*44 Soiled receptacles and waste handling units cleaned

waste receptacle soiled with food debris and drippings accumulation must be clean to avoid pest harboring

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*26 Advisory- "consuming raw#." alternate text

missing consumer raw advisory label must be have advisory labels remind about health risks consumption

*47 RFSM Certificate - Not Display

missing FM registration

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

clean areas not sanitize during operational hours must be sanitize during food preparation as health control

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

*18 Toxic Chemical Storage - Retail Sale

bleach and chemical containers at prep area and with food containers

*47 RFSM Certificate - Not Display

missing RFSM certification

*10 Equipment and Utensils Sanitization

missing 3 compartment sink sanitizing solution

*25 HACCP Approved Procedures

missiing HACCP rice procedures

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*31 Individual, disposable towels

missing towels at hand sink

*10 Clean Sight and Touch

all food prep areas need to clean properly

*23 No Water

NEED TO FIX TEMP HAND STATION COS

*21 RFSM - Not On Site

*06 Discard TCS if date marked exceeds temp & time

ONLY FOR 7 DAYS

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

*14 When to wash hands before donning new gloves

MUST WASH HANDS

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded

ENSURE THAT EMPLOYEES ARE WRITING TIME FOR RICE

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

STICKY RICE 83 (DEGREE F)