3717-1-02.4(C)(16) / PIC: duties - ensure written procedures and plans are maintained and implemented in the facility.
Critical Written procedures and plans are not maintained and implemented. At the sushi station the procedure in the log book says that when TCS food is on display it must be 41F or cooler. When the temperature was checked by representatives of Shushic LLC, the rainbow roll was 52F at approximate 1:30 pm on 9/16/19, the roll was made at 9 am 9/16/19. After discussing the matter between the representatives of Sushic LLC and staff working the station, they decided that the product should be put in the freezer to cool. When I asked Mr. Chavez where the policy was to do this he had me speak with Mr. Payton, QA person at Sushic LLC. When I spoke with Mr. Payton he said that if the product was on display for the customer and it was not below 41F it must be discarded. When I checked later with the staff, they were bringing the product out to take the temperature. The policy must be revised or it needs to be followed.

3717-1-03.1(R)(3) / Shellstock - retaining the identity of the source.
Critical Shellstock source served or sold not retained. The shellfish tags were not available for the last 90 days.

3717-1-03.1(R)(1) / Shellstock - maintaining identification.
Critical Shellstock tags improperly removed from the container. There was no shellfish tag with the clams on display.

3717-1-04.5(B)(1) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Corrected During Inspection Food equipment surfaces not cleaned at required frequency. There is no record of the meat grinder being cleaned.

3717-1-03.4(D) / Cooling - temperature and time control.
Critical Improper cooling of TCS food. After making a sushi roll it is then placed in the walkin freezer to cool down to 41F before it is put on display. When the temperature was checked the rainbow roll was 52F. It was not cooled properly before it was put on display.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. The rainbow sushi in the display case was 52F. The grandma's Potato salad was 48F on display in the produce area. The hard boiled eggs were 47F, chicken 45F, cottage cheese was 45F in the salad bar.

3717-1-08.4 / Special requirements: acidified white rice preparation criteria
Critical Corrected During Inspection White rice improperly acidified to render it non-TCS, or without a HACCP plan. No HACCP plan was available.

3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical Improper temperature of wash solution in mechanical warewasher. The wash temperature of the dishwasher in the bakery area was only 140F. It must be 150F for heat sanitizing. Either repair the unit for heat sanitizing or convert it to a chemical sanitizing unit.

3717-1-04.1(DD) / Warewashing machines - automatic dispensing of detergents and sanitizers.
Critical Warewashing machine does not automatically dispense detergent sanitizer and/or does not have a visual means to ensure detergent and sanitizer is automatically dispensed. An employee hand feeds the detergent for the dishwasher in the bakery area. The chemicals must be automatically dispensed.