Sushi Misong

What the inspector found

• 2-2B: .03(5)(k)1&2At time of inspection, observed 3 employee drinks in single use water bottles stored with and above customer food in the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee drinks discarded.
• 6-1C: .04(6)(d)Multiple time/temperature control for safety (TCS) foods did not cool properly or not cooling at a fast enough rate to cool properly. (see temperature log). TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods that did not cool properly were discarded. Foods still in the cooling process were moved to the walk in cooler. They
• 6-1D: .04(6)(i)At time of inspection, observed several TCS foods stored on a 4 hour time control and not marked with a start or discard time (2 containers of sushi rice, 3 containers of cut lettuce, 2 containers of cooked shrimp). When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Certified food safety manager decided to discard foods since the 4 hour time limit was occurring within the next 20-30 minutes.
• 11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Cooked seaweed cooling at room temperature for more than 2 hours. Cut lettuce, cut kimchi, cooked bean sprouts, cooked waterchests, cooked squash, and cut tofu cooling in prep coolers where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods in the walk in cooler after preparing or cooking.
• 14B: .05(10)(e) 1,2,4The rice cooker is stored next to the handwashing sink in the kitchen, but is positioned where water splashes are hitting the exterior surface of the rice cooker lid even though splash guards are present.**2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) in a clean, dry location; (ii) where they are not exposed to splash, dust, or other contamination; and (iii) at least 6 inches above the floor. (C) Corrective Actions: The rice cooker lid was taken to the dish area to be washed, rinsed, and sanitized. The rice cooker was pushed father back from the handwashing sink.
• 15A: .05(6)(a)The ambient air temperature of the vegetable prep line cooler is greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

As listed in the inspection report.