Oishi Sushi

Year by year

Inspections

1. Oct 4, 2018 Routine Score 81
   • Not serious Priority Foundation (2 points)

     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

   • Not serious Core (1 points)

     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

   • Not serious Priority Foundation (2 points)

     Compliance HACCP Monitoring CCP

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

   • Serious Priority (3 points)

     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

   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

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

   • Serious Priority (3 points)

     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

   • Not serious Priority Foundation (2 points)

     PIC ensures employees are properly sanitizing equi

   • Not serious Core (1 points)

     Soiled receptacles and waste handling units cleaned

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

   • Serious Priority (3 points)

     A food employee shall comply with an exclusion or RESTRICTION

     missing writing employee health policies

2. Apr 19, 2018 Routine Score 94
   • Not serious Priority Foundation (2 points)

     Advisory- "consuming raw#." alternate text

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

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

     missing FM registration

   • Serious Priority (3 points)

     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

3. Oct 20, 2017 Routine Score 80
   • Serious Priority (3 points)

     Discharges from the Eyes, Nose, a3nd Mouth

     missing writing procedures for body fluids / spill kit

   • Serious Priority (3 points)

     Toxic Chemical Storage - Retail Sale

     bleach and chemical containers at prep area and with food containers

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

     missing RFSM certification

   • Serious Priority (3 points)

     Equipment and Utensils Sanitization

     missing 3 compartment sink sanitizing solution

   • Not serious Priority Foundation (2 points)

     HACCP Approved Procedures

     missiing HACCP rice procedures

   • Serious Priority (3 points)

     A food employee shall comply with an exclusion or RESTRICTION

     missing writing employee health policies

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

     missing towels at hand sink

   • Serious Priority (3 points)

     Clean Sight and Touch

     all food prep areas need to clean properly

4. Apr 13, 2017 Routine Score 89
   • Not serious Priority Foundation (2 points)

     No Water

     NEED TO FIX TEMP HAND STATION COS

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Serious Priority (3 points)

     Discard TCS if date marked exceeds temp & time

     ONLY FOR 7 DAYS

   • Not serious Core (1 points)

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

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

     MUST WASH HANDS

5. Oct 27, 2016 Routine Score 93
   • Serious Priority (3 points)

     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

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     STICKY RICE 83 (DEGREE F)