Gachi Sushi & Noodles
FAILTuesday, October 31, 2023 at 3:58 PM
Violations Cited
590.008/8-103.12-PF
Conformance with Approved Procedures (Pf)
Sushi rice pH is not being logged / Every batch of new acidified sushi rice is to be pH tested using the meter on site the pH must be logged daily for every batch. Establishment makes up to 6 batches per day. Logs shall not be dry logged and must be initialed by the person testing the rice. Ensure any corrective actions that may need to be taken are also noted on the logs. Rice was successfully tested during my inspection at 4.1 and will be logged for this batch
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Utensils stored in stagnant water / Discontinue and keep utensils clean and dry or in a water temp of 135F or greater
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
Fish and chicken thawing at room temperature / Discontinue and thaw using one one of the following methods: Under cold running water Under refrigeration As part of the cooking process
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.