UNI
FAILThursday, December 31, 2020 at 3:39 PM
Violations Cited
590.003/3-402.11-P
Parasite Destruction (P)
Establishment deep freezing sushi fish and not keeping detailed records of process. Many species of finfish naturally contain parasites. These parasites do not harm the fish or hurt the quality of the meat but they can cause illness in humans. Because freezing kills parasites most finfish needs to be frozen prior to being served raw. The U.S. Food and Drug Administration (FDA) requires that fish be frozen at -4° F for 7 days or at -35°F for 15 hours in order to insure parasite destruction. The only raw fish which does not need to be frozen are those species in which parasites are not a natural hazard. The establishment can freeze the fish on the premises but must document that proper freezing temperature and times were achieved. The time and temperature records must be kept for 90 days. Alternatively establishments can purchase fish which has already been frozen if they first obtain a letter from the supplier stating that the fish was frozen according to the required time and temperature specifications. Letter found from true world on site.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.008/8-103.12-P
Conformance with Approved Procedures (P)
Sushi meter inoperable. Establishment not logging deep freezing of fish. Retrain staff. COS.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
CFPM is monitoring sushi HACCP plan requirements food contact surface requirements and facility maintenance. Provide active managrial control. Management was receptive to implementing immediate corrective action for violations cited.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-202.11-PF
Food-Contact Surfaces-Cleanability (Pf)
Hangiri bowl constructed of raw wood with a copper band. Remove. Replace with NSF grade cleanable equipment.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-501.15-C
Warewashing Machines Manufacturers’ Operating Instructions (C)
Temperature gauge at high temperature machine booster inoperable. Repair. Irreversable thermometer reads 180F.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-202.11-C
Light Bulbs Protective Shielding (C)
Provide shield on light above dish machine.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.008/8-201.13-C
When a HACCP Plan is Required (C)
Establishment cold smoking sea urchin. Provide further details and HACCP plan. Process discontinued until more information can be provided.
Why This Matters
This violation affects overall sanitation and food safety
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.