May 22, 2009 (Critical Procedures)

• 3-402.11(A) - Critical The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: squid and pickled mackerel (vinegared mackarel filet). Although items are received frozen, the Health Department required that the raw fish be frozen to one of the following three temperature and time before being served.
  Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours. Please see the handout provided that specifies the requirements of a Parasite Destruction letter that you must obtain from your supplier.
• 3-501.19(B)(1)-(4) - Corrected During Inspection Critical The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: Sushi rice.
  If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) The food shall have an initial temperature of 135F or above 2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) The food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) The food if unmarked or marked to exceed a 4 hour limit shall be discarded.CFM understood requirements and labeled sushi rice during inspection.

March 11, 2009 (Follow-up)