Observation: A follow-up was conducted today to verify that take-out trays of sushi are being properly rotated to avoid temperature abuse (not stored above 4C for more than 2 hours) - as discussed during yesterday's routine inspection. This inspection was conducted at 4pm and based on the following observations, it does not appear that the 2 hour rotation of foods is being implemented: 2x chicken donburi on display at 15.8C, made at 1pm, 1x spicy dynamite roll at 16.6C made at 1pm, 1x tropical roll at 13.6C made at 11am, 1x vegetable roll at 11,8C made at 10am, 1x salmon roll at 12.8C made at 1pm, 1x futomaki and inari made at 13C made at noon. Operator was instructed to discard all foods that have been above 4C for longer than 2 hours.
Corrective Action: Since this facility cannot demonstrate adherence to the proposed 2 hour rotation system, storage of take-out sushi in the refrigerated display case is no longer allowed. Option #1 is to store only 1 display menu item - labeled "not for sale" - in the case and store all remaining sushi take out containers in a cooler capable of maintaining foods at 4C or less. Option #2 is to modify the refrigerated display case so it can properly maintain food temperatures at 4C or less. If option #2 is desired, option #1 must be used in the mean time and until permission has been given by this office to store foods in the display case.
Observation: The sushi coolers above the sushi robot were not running at less than 4C.
Corrective Action: Do not store any product in these units until they are repaired and capable of maintaining 4C or less. Replace the thermometers in the 2 compartments as the current ones do not seem to be reading the temperature accurately.