HomeMy WebLinkAboutANNA'S SUSHI @BARN. MARKET - FOOD ' Anna's Sushi *Barn. Market ,
3220 Main Street,Barnstable
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1
Town of Barnstable BOARD OF HEALTH
John T.Norman
Board of Health Donald A.Gaudagnoli,M.D.
� Q F.P.(Thomas)Lee
4 MASS. Daniel Luczkow,M.D.,Alt.
�39. , 200 Main Street, Hyannis, MA 02601
�oA Phone: (508) 862-4644 Fax: (508)790-6304
www.townofbarnstable.us
Permit to Operate a Food Establishment
In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections
305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to:
Permit No: 1141 Issue Date: 03/24/2022
DBA: ANNA'S SUSHI a@BARNSTABLE MARKET
OWNER: XIN AGUILAR
Location of Establishment: 3220 MAIN STREET BARNSTABLE MA 02630
Type of Business Permit: FOOD SERVICE
Annual: YES Seasonal:
IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0
FEES
FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022
RETAIL FOOD:
COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022
B&B-FULL BREAKFAST:
CONTINENTAL BREAKFAST: - - -- -- -- - - —
MOBILE-FOOD:
MOBILE-ICE CREAM: Gi
FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent
FOR ESTABLISHMENTS WITH SEATING:
PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE
Restrictions:
� Town of Barnstable For Office Use O Initials:
Date Paid Amt P1d S Ssn
auexeTnscE Inspectional Services 16MAS& p
a``� Public Health Division cheek# -CP
1 I�
Thomas McKean,Director 3CD_ 011 _ L�p —5 -
200 Main Street, Hyannis,MA 02601
Officc: 508-862-4644 Fax: 508-790-6304
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APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT
DATE �1 NEW OWNERSHIP V RENEWAL
NAME OF FOOD ESTABLISHMENT:
ADDRESS OF FOOD ESTABLISHMENT: ?? (2 Ma I n
MAILING ADDRESS(IF DIFFERENT FROM ABOVE):
E-MAIL ADDRESS: An,7a wo'�% 'r-D
TELEPHONE NUMBER OF FOOD ESTABLISHMENT:
TOTAL NUMBER OF BATHROOMS:
WELL WATER:YES NO ...(ANNUAL WATER ANALYSIS REQUIRED)
ANNUAL: X SEASONAL: DATES OF OPERATION: /_/ TO
NUMBER OF SEATS: INSIDE: OUTSIDE:.g!:�TOTAL:
SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV.
***OUTSIDE DINING REMINDER***
OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING
REQUIREMENTS.
IS WAIT STAFF PROVIDED FOR OUTSIDE DINING?
IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)?
TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW)
r-
h�FOOD SERVICE
1 RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer)
a-- BED&BREAKFAST
CONTINENTAL BREAKFAST
COTTAGE FOOD INDUSTRY(formerly residential kitchen)
MOBILE FOOD
FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED)
CATERING...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2)
*** SEASONAL,MOBILE &NEW FOOD ONLY***
REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED
PLEASE CALL 508-8624644
Q:\Application FormsTOODAPP REV3-2019.doc
OWNER INFORMATION:
FULL NAME OF APPLICANT
SOLE OWNER: /NO D.O.B �OWNER PHONE#
ADDRESS Mill /g y�U
CORPORATE OWNER:
!ilt7ATE OF BIRTH: f 1
CORPORATE ADDRESS:
PERSON IN CHARGE OF DAILY OPERATIONS: Al ! r
List (2) Certified Food Protection Managers AND at least (l) Allergen Awareness Certified Staff
All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT.
"ATTACH COPIES OF CERTIFICATES** The Health Div.will NOT use past years' records.You
must provide new copies and POST THE CERTIFICATES at your food establishment.
Certified Food Managers Expiration Date Allergen Awareness Expiration Date
1. �ml /ii (� I a'r to
v
2. Y v l 1 C—° 9Fh 5�n J
SIGNATURE OF APPLICANT DATE
***FOOD POLICY INFORMATION***
SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div.
prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance.
FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter,
with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert
Permit until the above terms are met.
CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering
event. You must complete a catering notice found at http://www.townotbarnstable.us/healthdivision/applications.asy.
OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited.
NOTICE: Permits run annually from January 1 st to Dec.3Is'each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN
THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st.
QAApplication FormsTOODAPP REV3-2019.doc
pp THE TOWN OF BARNSTABLE .. HEALTH INSPECTOR'S Establishment Name: ''� � \uSL� Date:3��Y��' age: . of
OFFICE HOURS
PUBLIC HEALTH DIVISION - e:00-9:30A.M.
BARNSTABLE. ' 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified
SL MASS. .. -
pr t639•p.0� HYANNIS,MA 02601 wa-ssz-4saa No Reference R-,Red Item - _ PLEASE PRINT CLEARLY
'"EO "� FOOD ESTABLISHMENT INSPECTION REPORT
Name �4 ` Date T e of Type of Inspection
^ Operation(s) Routine
Address 3d Risk ood Servi Re-inspection ry ...
Level Refa7i Previous Inspection
Telephone Residential Kitchen Date:
Mobile 401
re-oper
Owner HACCP YIN Temporary Suspect Illness
Caterer General Complaint
Person in Charge(PIC) Time Bed&Breakfast HACCP
In: Other
Inspector S' Out:
/
Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated.
Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑
Violations marked may pose an imminent health hazard and require immediate corrective, Tobacco 590.009(F) ❑ / `o
Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑
FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands
❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities
EMPLOYEE HEALTH PROTECTION FROM CHEMICALS
❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives �( 1
❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals
FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods)
❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures
❑ 5.Receiving/Condition ❑ 17.Reheating
❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling
❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding
PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control
❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP)
❑ 9:Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP
❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY
❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories \�� No ❑ Yes
,O� ^ ,
Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations v V
Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required:
Non-critical(N)violations must be corrected immediately or Overall Rating
within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension
C N Official Order for Correction: Based on an inspection today,the items
checked indicate violations of 105 CMR 590.000/Federal Food Code. Embargo Emergency Closure Voluntary Disposal ❑ Other:
23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations,
24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F.
25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations 9
26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6npn-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot
27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of
28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration.
within 10 days of receipt of this order. violation 4 to on-critical violations=C.
w
29.Special Requirements (590.009) y p
3 .Other DATE OF RE-INSPECTION: Insp ct r i n u V�
31.Dumpster screened from public view � \ )
Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N
#Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sign re�, Print:
N
Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y " "1
Dumpster Screen o Y N A�' v 1
Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions
Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.)
FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to
Q,003(A)_ _As.ignrient of Responsibility* $ Cross contamination 14 Food or Color Additives
Law Cooled to 41°F/45°F Within 4 Hours*
3-501.15 Cooling Methods for PHFs
590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 19 PHF Hot and Cold Holding
2-103.11 Person-in-Charge Duties Cooked and RTE Foods. 3-302.14 Protection from Unapproved Additives*
Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F
EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F)
590.003(C) Responsibility of the Person-in-Charge to *
2
Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F
Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F*
7-201.11 Separation-Storage*
Applicants* 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control*
*
11
Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 Variance Requirements
3-304.11 Food Contact with Equipment and Utensils ( ) q
590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions*
Contamination from the Consumer
3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR
3-306.14(A)(B)Returned Food and Reted of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP
590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or or Contaminated
Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and
FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* -
4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs*
590.004A-B with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and
( ) Compliance P * 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations
3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served*
3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served
3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS
3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY
Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of
3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or
5-101.11 DrinkingWater from an Approved S stem* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec*
PP Y Not Otherwise Processed to Eliminate
590.006(A) Bottled Drinking Water* Equipment* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective///12001
4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec*
590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell
Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs*
4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec*
3-201.14 Fish and Recreationally Caught Molluscan Contact Surf
aces of Equipment*
Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS
4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Puulti or
3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g y 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater-
* Ratites-165°F 15 sec* in mobile food,temporary and residential
Sources g. P �'
10 Proper,Adequate Handwashing
Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under
Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to
3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors.
590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail
* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special
3-201.17 Game Animals Requirements.
5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec*
3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
* 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial) Processed RTE Food-140°F* (Blue Items 23-30)
3-102.11 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodborne
3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the
6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1$ Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000
* 13 Handwashing Facilities 3-501.14 A
3-202.18 Shellstock Identification ( ) Coaling Cooked PHFs from 140°F to 70°F
ConvenientlyLocated and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000
3-203.12 Shellstock Identification Maintained* * 23. Mana ement and Personnel FC-2 .003
Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours 9
3 402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004
Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005
3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006
590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007
7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008
HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009
3-502.11 Specialized Processing Methods* 130. 1 Other
3-502.12 Reduced-Oxygen Packaging Criteria*
8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc
*Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
t '
THE•oy, TOWN OF BARNSTABLE , -. HEALTH WSPECTOR's Establishment Name: �,_f' (t.A �Z���/ Date-jb/�� Page: of
p` c OFFICE HOURS
PUBLIC HEALTH DIVISION . s:oo-saoA.M.
BARNSTABLE. • 200 MAIN STREET s:so-a:so P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified
� 2639. `0� HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY
`rFo MPS° 508-862-4644
FOOD ESTABLISHMENT INSPECTION REPORT
Name 1�� J 7 Dat Re of Type of Ins ep ction
V , O eration s Routine
Address __Q Risk ood Service Re-inspection
T use Level Retail Previous-Inspection -n , t
Telephone Residential Kitchen Date: s
Mobile e-operator
Owner HACCP YIN Temporary us ec Hess
Caterer General Complaint
Person in Charge(PIC)r Time Bed&Breakfast HACCP
In: Other
Inspector -,; ,,',,_I�s ` Out: (cc)
Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. �O
Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑
Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑
Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑
FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands
❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities
EMPLOYEE HEALTH PROTECTION FROM CHEMICALS p
❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives
❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals
FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods)
❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures
❑ 5.Receiving/Condition ❑ 17.Reheating -
❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling
❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding 11
PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control
❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP)
❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP
❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY
❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories
Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations
Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No Yes
Non-critical(N)violations must be corrected immediately or Overall Rating
within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension
C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo Emergency Closure Voluntary Disposal Other:
checked indicate violations of 105 CMR 590.000/Federal Food Code.
23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations,
24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F.
25.Equipment and Utensils B=One critical violation and less than 4Hon-critical violations 9
(FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot
26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If
27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of
( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration.
28.Poisonous or Toxic Materials FC-7 590.008 g violation,4 to 8Hon-critical violations=C.
29.Special Requirements (590.009) within 10 days of receipt of this order.
30.Other Inspect r ign rint:
_DATE OF RE-INSPECTION:
31.Dumpster screened from public view
Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N
#Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print:
Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N
Dumpster Screen? Y N
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Violations related to Foodborne Illness - -- Violations Related to Foodborne Illness Interventions
Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.)
FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to
d ° °
1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Coole to 41 F/45 F Within 4 Hours*_.
* * 3-501.15 Cooling Methods for PHFs
590.003(B) Demonstration of Knowledge 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives -
Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding.
2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives
Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F
590.004(F) -
EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers*
2 590.003(C) Responsibility of the Person-in-Charge to. Other* * 3-501.16(A) Roasts Held A[or Above 130°F 3-501.16(A) Hot PHFs Maintained At or Above 140°F
Require Reporting by Food Employees and Contamination from the Environment
7-102.11 Common Name-Working Containers *
* 7-201.11 Separation-Storage*
Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control
590.003(F) Responsibility of A Food Employee or An 37302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control*Applicant To Report To The Person In Charge* 3-304.11 Food Contact with Equipment and Utensils*
7.202.12 Conditions of Use* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions*
Contamination from the Consumer
F-3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR
3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP
590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � )
Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and
FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels*
4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs*
590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and
* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations -
3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served*
3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water 1 Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served
3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS
3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs CONSUMER ADVISORY
3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 163-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of
4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or
Equipment
5-101.11 Drinking Water from an Approved System* * Not Otherwise Processed to Eliminate
590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eJ/erne uuzoot
4-602.11 Cleaning Frequency of Utensils and Food Animals-155'F 15 sec*
590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell
shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs*
4-702.11 Frequency of Sanitization of Utensils and Food *
3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec
Shellfish* - - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS
4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or
3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater-
* - Ratites-165°F 15 sec* in mobile food,temporary and residential
Sources g• P arY
10 Proper,Adequate Handwashing
Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under
Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to
3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors.
590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail
3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special
Requirements.
5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec*
3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30)
12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne
3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the
6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000
* 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F
3-202.18 Shellstock Identification ( ) 590.000
3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC
Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003
4.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection - FC-3 .004
3-402.11 Parasite Destruction* 5-20 Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005
* 5-20 .11 Accessibility,Operation and Maintenance
3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006
590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007
7 Conformance with Approved Procedures/ 6-301.11 lHandwashing Cleanser,Availability- 28. 1 Poisonous or Toxic Materials FC-7 .008
HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements 009
3-502.11 Specialized Processing Methods* 130. 1 Other
3-502.12 Reduced-Oxygen Packaging Criteria*
8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc
*Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
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SUSHI
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STARTER
Veggie Gyoza ............................... $ 4.99 Boston Shrimp Roll ...................,.. $ 8.99
Chicken Gyoza $ 4.99 Tuna Spring Roll .......................... $ 8.99
Pork Gyoza ........................ ........ $ 4.99 Tuna &Salmon Spring Roll ........... $ 8.99
Shrimp Shuma ............................. $4.99 Hand Roll ................................. $ 8.99
Seaweed Salad ............................. $ 4.99 Sashimi Tuna $ 13.99
Inari .................... ....... $ 5.99 Sashimi Salmon ........................... $ 13.99
Veggie Spring Roll .............. ........ $ 6.99 Sashimi Tuna Salmon ................... $ 13.99
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Maki
7_'�V�egjie Maki-White Rice ��......... ..... $ 6.99 Spicy Tuna -Brown Rice ................. $ 7.99
Veggie Maki Brown Rice ....:..:............... $ 7.49 Salmon Avocado $ 7.99
California Roll -white rice .. ........... .... $ 6.99 Salmon Avocado Brown rice .... . ..... $ 8.49
California Roll -Brown rice $ 7.49 Tuna Avocado Maki .......................... $ 7.99
Spicy Calofornia .................................. $ 7.49 Tuna Avocado Brown Rice ........-...I.. $ 8.49
Philadelphia Roll (Salmon&Cheese) $ 7.99 Avocado Roll ....... $ 8.99
Dynamite Maki (Tuna) .......................... $ 7.99 Unagi (EEL) Maki ............................. $ 8.99
Crab Cheese Roll ......................... $ 7.49 Tuna yellowtail Roll $ 9.99
Spicy Tuna White Rice $ 7.49 Tuna Tekka Roll ............................. $ 9.99
�- Chef Special
Siracha Party Roll (Tuna) ................... $ 9.99 Black Dragon (Eel) ..... $ 11.99
Tempera Shrimp Roll ................I...... $ 9.99 Soy Wrapper Roll (Tuna) $ 9.99
Double Crunchy shrimp .... ......... $ 11.99 Island Roll (Tuna&Salmon) .........,.... $ 11.99
Crunchy EBI (shrimp) ......................... $ 7.49 Cape Charm (Tuna) ........................ $ 9.25
Veggie Caterpillar .................. $ 8.99 lalapeno shrimp $ 9.99
Tuna Caterpillar Tobiko ...................... $ 9.99 Wasabi Shrimp ................................. $ 9.99
Rainbow Roll $ 10.49 Crispy Crab Roll $ 8.49
Red Dragon Roll (Tuna and Salmon) ---�- $ 11.99 Tempera Sweet Potato ........... ......... $ 8.99
Orange Dragon(Salmon) ....................... $ 11.99 . �
Combo Sushi
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Nigiri Tuna &Salmon $ 13.49
Classic Combo (Tuna&Salmon) ............. $ 13.49 rrRrrr
Tuna Lover ................................:......... $ 13.99
Salmon lover ....................................... $ 13.99
Cooked Combo (Crab&shrimp) $ 13.49
Chef special combo(Tuna&cooked Shrimp)$ 13.99
KEEP REFRIGERATED,Best if consunied on the same of purchase"'�CONSUMING RAW OR r • SEAFOOD
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Nutrition Facts
1 servings per container
Serving size i Pkg
Amount eer aerNnO
Calories 440
%D«Iv Value-
Total fat 7 Og 9%
Saturated Fat 2 Og 9%
Trans Fat 0 Og
Cholestarai 45mg 14%
sodium 500mo 124%
Total Carbohydrates 53g 19%
Dietary Fiber 39 12%
Total Sugars 69
Includes 19 Added Sugars 2%
9rettein 9g
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Page 1 3
Table of Contents
1. Employee Health....................................................................................................................................4
Grooming................................... ...................................................................................... ......4
Attire................................................................................................................................................4
HairRestrains and Jewelry...............................................................................................................4
Smoking,Eating,Drinking,and Gum-Chewing...............................................................................4
Operations Hours, Breaks,and Meals.............................................................. .................... .....4
PersonalItems........................................................................................................................._.......4
TastingMethod........................................................................................................... . ................5
Handwashing. ..................................................................................................................................5
GloveUse.........................................................................................................................................5
Illness...............................................................................................................................................6
Sneezing/Coughing..........................................................................................................................6
Cuts,Burns,and Abrasions.................. ........... ... . .......................................... . .. .. .................7
2. Cleaning and Sanitizing. ...... ...............................................................................................................7
3. Pest Control.........................................................................:..................................................................7
4. Flow of Food..................... ....................................................................................................................8
Receiving.........................................................................................................................................9
FoodStorage............................................................................................ . ........................... ........9
Preparation....................................................................................................................................10
Cooling............................................................. ........................................ .............................10
Delivery ..11
Display............................................................................................................................................11
Labeling. ................................................................................ ...................................................11
DatingProducts..............................................................................................................................12
5. Preparation of Sushi Rice.................:...................................................................................................15
6. Recipes............................................................................................................................ .................25
7. Food Safety Hazards.............................................................................................................................25
8. HACCP Plan.........................................................................................................................................................................................................................................................................26
9. Thermometer Calibration........................................................................................................ .........31
Dial Thermometer Calibration.......................................................................................................31
ThermoWorks Digital Probe Calibration.......................................................................................31
10. pH Meter Calibration............................................................................................................................31
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Pagel 4
1. EMPLOYEE HEALTH
GROOMING
• Arrive at work clean-clean hair,teeth brushed,and bathed with deodorant used daily.
• Maintain short,clean,and polish-free fingernails.Artificial nails are not permitted.
• False eyelashes are not permitted.
ATTIRE
• Wear clean uniform with clean sleeves.
• Wear socks and clean non-skid,close-toed and closed-backs work shoes that are made of leather or
similar impermeable material.Shoes should be comfortable for standing and working on floors that
can be slippery.
HAIR RESTRAINTS AND JEWELRY
• Wear the Sushi Chef hat that completely covers hair.
• Keep beards and mustaches neat and trimmed.Beard restraints are required in any food production or
service areas.
• Jewelry is not permitted.
Only a plain wedding band is permitted.
c, No necklaces,bracelets,or dangling jewelry are permitted.
c: No earrings or piercing that can be removed are permitted.
o No watches.
SMOKING, EATING, DRINKING, AND GUM-CHEWING
• No smoking or chewing tobacco may occur inside Hissho Sushi Locations
• Eat and drink in designated break areas only,
• A closed beverage container may be used in production areas provided it is stored in an area clearly
reserved to store the drinking cups. This area must be labeled and completely separated from food
preparation areas, surfaces and supplies.
• Chewing gum or eating candy is prohibited,
OPERATIONS HOURS, BREAKS AND MEALS
• Fulltime chefs are assigned to be at the sushi bar from 7am to 7pm daily.
• Take breaks and meals in a designated area away from production and service areas,
• Wash hands before returning to work.
PERSONAL ITEMS
• Must be stored completely separate from food and food contact surfaces.Ideally they should be stored in
lockers
• If an employee must refrigerate medication while working,she/he must place it inside a covered,
leak-proof container that is clearly labeled.In the refrigerator,store the container away from food
-- product and food contact surfaces.
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Page 5
TASTING METHOD
• Place a small amount of food into a separate container.
• Step away from exposed food and food contact surfaces.
• Use a spoon to taste the food.Remove the used spoon and container to appropriate location(i.e.,the
dishroom)
• Never reuse a spoon that has already been used for tasting.
HANDWASHING
• Wash hands(including under the fingernails)and forearms vigorously and thoroughly with soap and
warm water(water temperature should beat least 100"F)for a period of 20 seconds.
• Wet hands with water.Wash hands using soap from a soap dispenser. Lather for 20 seconds.
• Wash between fingers thoroughly.
• Rinse thoroughly under warm running water for 5-10 seconds.
• Use designated sinks for handwashing purposes. Do not use food preparation, utility and
dishwashing sinks for handwashing.
• Dry hands with single use towels or a mechanical hot dryer.
• Turn off faucets using a paper towel in order to prevent recontamination of clean hands if foot pedals
are not available.
• Use paper towel to open door when exiting the restroom.
• Wash hands:
o When entering the facility before work begins.
o Immediately before preparing food or handling equipment.
o As often as necessary during food preparation when contamination occurs.
o In the restroom after toilet use,and when you return to your work station.
o When switching between working with raw foods and working with ready to-eat or cooked
foods.
o After touching face,nose,hair,or any other body part,and after sneezing or coughing.
o After cleaning prep tables or any cleaning duty.
o After touching door knobs or handles.
o Between each task performed and before wearing disposable gloves.
o After smoking,eating,or drinking.
�. Anv other time an unsanitary task has been performed-i.e. takine out earbaee.
sweeping, handling cleaning chemicals,wiping tables,picking up a dropped food item,etc.
• Follow FDA recommendations when using hand sanitizers.These recommendations are as follows:
o Use hand sanitizers only after hands have been properly washed and dried.
o Use only hand sanitizers that comply with the current food codes.
o Use hand sanitizers in the manner specified by the manufacturer.
GLOVE USE
• Bare hand contact with ready-to-eat food is prohibited.
• Prior to putting on gloves and when gloves are changed,wash hands thoroughly.
• Change gloves when:
o Beginning each new task.
o They become soiled or torn.
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Pagel 6
o They are in continual use for one hour.
• Cover cuts and sores on hands,including fingernails,with clean bandages.If hands are bandaged,
�-- clean gloves or finger cots(protective coverings)should be worn at all times to protect the bandage
and to prevent it from falling into food.
ILLNESS
• The local regulatory requires the following for employee illness reporting:
a. Food employees are prohibited from working when the employee has diarrhea or vomiting.
b. Food employees cannot return to work until at least 24 hours after diarrhea or
vomiting symptoms have completely disappeared.
c. Food employees must report any of the following to the manager or person-in-charge:
i. Any incident of diarrhea,vomiting,or jaundice(yellow skin or eye color),regardless
of the cause of the symptoms within the last 24 hours;
ii. An open,infected wound on the hands or exposed portions of arms;
iii. Any of the following infections when diagnosed:
+ Enterohemorrhagic or shiga toxin-producing Escherichia coli;
• Hepatitis A;
• Norovirus;
• Salmonella spp.;
• Salmonella Typhi;Non-Typhoid Salmonella
• Shigella;
Food managers or person-in-charge must do the following:
iv. Exclude ( employee send home) an ill food who has, or has had in the last 24
�M hours, any diarrhea or vomiting;
V. Restrict an employee from working with food or clean equipment and utensils if
the person is infected with:E.coli 0157:H7,Salmonella,Shigello,Norovirus or
Hepatitis A;
vi. Keep a written record of all employee reports of diarrhea or vomiting;
vii. Notify the local regulatory of any of the following:
• An employee infected with any of the six (6) disease-causing
organisms listed in Lc.(iii) above;
• A complaint from a customer who reports becoming ill with diarrhea or
vomiting after eating or drinking at your establishment;
• A complaint from a customer who tests positive for E, coli 0157:H7,
Salmonella,
Norovirus, Shigello,or Hepatitis A after eating at your establishment.
viii. A medical release is required after diagnosis from a physician prior to returning to
work.
SNEEZING/COUGHING
• Step away from food and food contact surfaces.
• Cover your mouth.The preferred method to cover your mouth is to extend the arm so that the
inner-fold of the elbow- area covers the lips allowing your hands not to be contaminated.
• Promptly dispose of tissues used to cough/blow nose.
• Wash hands before returning to work.
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Pagel 7
CUTS, BURNS, AND ABRASIONS
• Immediately treat and bandage any cut,abrasion,or burn that has broken the skin. �—
• Cover a lesion containing pus with a bandage.
• When hands are bandaged,cover bandages with an impermeable cover such as gloves and finger cots.
~ • Chefs with infected wounds will be excluded from the sushi bar.
2. CLEANING AND SANITIZING
• Wash,rinse and sanitize food contact surfaces of sinks,tables,equipment,utensils,thermometers,carts
and equipment at the three compartment sink:
o Any time you begin working with another type of fish,vegetable,or pre-cooked food
a) If in constant use,clean and sanitize at four-hour intervals.
c. Anytime there is an Interruption during a task and the tools and items may have been
contaminated.
c. Any time contamination occurs or is suspected.
• Wash,rinse and sanitize food contact surfaces of sinks,tables,equipment,utensils,thermometers,
carts and equipment using the following procedure at the three compartment sink:
r, Wash surface with soap solution.
o Rinse surface with clean water.
r Sanitize surface using a sanitizing solution mixed at a concentration of 100ppm for
Chlorine, 200ppm for quaternary ammonium,or as specified on the manufacturer's label.
Place wet items in a manner to allow air drying.
o Store clean food containers in an inverted position.
c, In between uses,keep towel inside the sanitizing solution.
• PEST CONTROL
• Pest control is performed by a licensed pest control operator who is hired by:
c. The area and all associated records are available on request from the management.
OR
The sushi bar and all associated records should be appended to the back of this SSOP Manual.
Yam,
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Page ) 8
4. FLOW OF FOOD
P
}
Receiving
� g
t
Food Storage
Preparation
(CCP)
Cooling
i (CCP)
Display
P
a
I
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Pagel 9
RECEIVING
Peterson's Sushi and its approved seafood suppliers provide fish, shellfish,crustaceans, eggs(roe)and surimi that come from
sources operating under a HACCP plan.Letters indicating compliance with parasite destruction requirements are updated
annually and are kept at the sushi bar at all times.
All potentially hazardous foods are delivered at or below 41°F(5°C)or solidly frozen. A calibrated thermometer is used to
monitor the internal and/or surface temperature of the incoming foods before acceptance.The thermometers provided
byHisshoSushi are end-point sensor thermometers.
Chefs inspect all incoming products for product condition, temperature as necessary, integrity of packaging, and
proper label information. Do not receive products that are damaged or show signs of temperature abuse.This is
reported to your supervisor and logistics. Damaged and/or temperature abused product is not to be used.
FOOD STORAGE
All foods is protected from contamination and stored in a manner to reduce or prevent bacterial growth that could
promote spoilage o.r potential food.safety.problems. Food storage includes items that are held at room temperature or
in refrigeration or freezers.These items may require further preparation or they could be ready-to-eat as raw or previously
cooked foods.
The storage unit(s)are clean and orderly.
• Products are contained and/or covered for protection.
• Containers of sushi products or ingredients that are removed from the original (identified)
packages are relabeled,marked for identification and dated.
• Ready-to-eat items and items ready-for-display are segregated from products that require
further handling or processing.
• Products are not stacked without adequate support and means to prevent any leakage
between products.
• Drippage is prevented in or on packaged products due to condensation,cooler pan leaks or
other wet sources.
• Products are stored above the rioor(approx.6 inctret.)antl away from wall>arrrJ tPiG wiling.
• Storage includes.contaIners,.sheIves,supports,-pallets or.other materials that do not absorb
water and can be easily cleaned.
The schedule for product rotation follows the'First-in First-out'rule(FIFO).
Display counters are not storage units and cannot be used to store raw ingredients. Display counters for sushi are
maintained at or below 41°F(5°C).Refrigeration unit(s)are operating to assure the food can be maintained at or below
41-F(5°C).
Frozen storage unit(s)are operating to assure the frozen.foods are solidly frozen.All unacceptable temperature abused,off-
color, off-odor,off-condition,out-of-date or otherwise suspect product are discarded.
Frozen products are thawed under refrigeration at or below 41°F (5°C). Thawing must also be done in a manner
that prevents cross-contamination with other refrigerated foods. Open vacuum packaged seafood products and
removed the product from the package.Place it in an NSF container with a drain shelf and shelf life label. If more,rapid
thawing is necessary, unpacicaged products can be placed in clean flowing water no warmer than 70"F(21°C)only until
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Page 10
thawing is complete. Once the unpackaged product is thawed and before exceeding 41'F(S°C),the product is
processed or returned to proper refrigerated storage.Thawing cannot be conducted in standing water,at room
temperature or in running water warmer than 707(21°C).
PREPARATION
Sushi operations may share the work area and facilities with other food preparation units. if it is necessary to share work
space with others,the Chef works with the person in charge to schedule operations, personnel traffic,product traffic,and
cleaning to prevent potential cross-contamination of the ready-to-eat sushi products.
Standard Operating Procedures for basic sanitation and food safety are used and documented daily on the Daily
Sanitation/ Operation Log.
Bamboo and plastic mats are lined with plastic film and rewrapped within 4 hours of continuous use and between contact
with different sushi products. All mats are cleaned and sanitized daily.
The prep schedule is arranged to minimize the exposure of potentially hazardous foods to temperatures outside of
refrigeration.Each roll takes approximately 2 minutes to prepare.
Fruits and vegetables are washed at the prep sink before cutting for use in sushi. Also, any cutting surface is cleaned to
avoid cross-contamination before proceeding with further processing of sushi.
Special care is taken in preparation of the sushi rice to prevent potential bacterial growth while assuring the rice can still be
formed into balls and rolls. Contact with gloved hands is minimized to prevent cross-contamination of the ready-to-eat
product. Heat during the cooking of rice can activate certain bacterial spores that can grow and release toxins unless
the rice is preserved or refrigerated.Refrigerated rice is more difficult to form for sushi.For this reason,sushi rice should
be carefully protected during handling without refrigeration.
Proper acidification of cooked rice with Hissho Sushi's Sushi Seasoning helps preserve the rice for temporary
handling at temperatures above 417(5°C), but the acid level, measured by pH,should be carefully monitored for each
batch.
The rice is acidified when it is warm to assure better mixing and penetration of the acid solution.The production time and
final acid level(pH)is recorded for each batch.of sushi rice. Acidified rice has an initial measurable,targeted pH of 4.1
and should be thoroughly mixed to assure the rice does not exceed an equilibrium pH of 4.1. A range of 3.8 -4.1 is
acceptable.Properly acidified rice should not be considered a time/temperature control for safety food.
COOLING
Excessive time for the cooling of potentially hazardous foods has been consistently identified as one of the factors
contributing to foodborne illness.Foods that are held at improper temperatures provide an excellent environment for the
growth of disease causing microorganisms(spore-formers).
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Page 11
For all foods:
• Display units cannot be used to cool sushi or other foods
• Make sure there is adequate air circulation around containers.
• Do not cover until food Is cooled,then cover. If your local regulators require all foods to be covered,then
cover with plastic wrap and poke multiple holes to all allow the heat to escape.
• Do not overload the capacity of refrigeration units_/freezers.
• Use a clean and calibrated thermometer to check the temperature at the center of the food.Make sure that it
reaches 41°F within 4 hours.
• Food not cooled to<_41°F(S°C)in 4hrs.will be thrown away
• Finished sushi packages should be cooled in a cooler,freezer,or blast chiller until temperature is to S W.F.
Cooling time should not exceed 4 hours.
DELIVERY
Finished products that are transported to satellite(delivery only)locations require proper equipment and planning. The
quantity of packages will determine the needed quantity of coolers and ice blankets. All finished products are only
transported in pre- chilled coolers utilizing the "1-2" method (1 ice blanket layer -2 layers of finished product— 1 ice
blanket layer until the cooler is full). A"delivery log"is completed for each delivered location:
• The internal temperature of finished product must be 417 (S°C) or less prior to loading in the tooter and
unloading at the delivered location. The temperature and time are recorded in their respective columns on
the delivery log when loading and unloading.
• The coolers and ice blankets are stored in the walk in freezer overnight for the next day's deliveries.
Ice Blanket TOP LAYER
Sushi packages
Sushi packages Cooler Box
Ice Blanket Diagram
Ski packages
Sushi packages v
Ice Blanket BOTTOM LAYER
DISPLAY
Display involves holding the finished products in temperature control units for a specified duration and condition for public
sale. Originally, preparation of sushi was for immediate consumption. Retail preparation and display introduces more
prolonged holding that is controlled and monitored to assure product safety before consumption.
• The display unit(s)maintain the sushi products at or below 41°F(S°C).
• Packaged product is labeled and has a shelf life of one day(24hrs.)before discarding.
• Packaged products are arranged and organized based on the type of display case and planogram.
nt• Sushi Bar SSOP S: Com )iance\SSOP & HACCP\MA
Qocume \ P
SHELF LIFE
Page 12
LABELING PRODUCTS
You must correctly label every item you produce and put in the display case. Correct labeling and marking Is
important to show all the ingredients and any allergens that might be contained in the package.The labels for the
packaged products have consumer advisory. It is also important so that customers can easily choose the product
they want.
• Never write on.prod.uct labels.packages with a marker.
• Mark all of the correct ingredients on the label that are used.
• Place label along the bottom of the container.
DATING PRODUCTS
You are required to date all the products properly. Be aware of the shelf life of products. Products are dated with a
"Use By"date. On the date of expiration,discard items immediately upon arrival to the sushi bar.The specific time
of preparation of an ingredient may be included on the label,as a-reference for the specific time of disposal,
Ineredlent Hold Time laeredient Hold Time
Avocado 12 Hours Snowcrab 2 Days
Carrots 3 Days Squid 2 Days
Cucumber 2 Days Tempura Shrimp 2 Days
Lettuce 3 Days Tuna 2 Days
Sushi package 24 Hours Yellowtail 2 Days
Sushi Rice(cooked) 24 Hours Cream Cheese 5 Days
Spring Roll 1 Day Gyoza 3 Days
Eel 2 Days Inari 5 Days
Chicken 2 Days Sauces 5 Days
Kani Stick 2 Days Seaweed Medley. 5 Days
Masago/Tobiko 2 Days Seaweed Salad 5 Days
Octopus 2 Days Squid Salad 5 Days
Salmon 2 Days Tamago 5 Days
Shrimp 2 Days Wasabi . ._ 5 Days
Brown Rice 48 Hours Ginger. S Days
Mango 2 Days Jalapeno Crunch 5 Days
Document:Sushi Bar SSOP S.:\Compliance\SSOP & HACCP\MA
Page (13
Refrigerator/Dry items Shelf Life in Cooler/'Dry(unopened) Shelf life(Opened)
Natural Mayonnaise 6 Months(Refer to BBD on Package) 21 Days
Sriracha Mayonnaise(spicy sauce)/ Combined onsite 5 Days
Wasabi Mayonnaise
Sushi Ginger 12 Months(Refer to BBD on Packaee) 30 Days
Cream Cheese 120 Days(Refer to BBD on Package) 5 Days
Wilsko Vinegar 12 Months(Refer to B8D on Package) 30 Days
Fried Onion 9 Months(Refer to BBD on Package) 30 Days
Roasted Seaweed/Nori 12 Months(Refer to BBD on Package) 60 Days
Soy Paper 12 Months(Refer to BBD on Package) 60 Days
Rice Paper 12 Months(Refer to BBD on Package) 60 Days
Wasabi Pea 12 Months(Refer to BBD on Package) 60 Days
Sriracha Pea 12 Months(Refer to BBD on Package) 60 Days
Lite Soy Sauce Packet 24 Months(Refer to BBD on Package) N/A
HiNIFir Soy Sauce Packet 24 Months(Refer to BBD on Package) N/A
Spring Roll Sauce Gallon Size 12 Months(Refer to BBD on Package) 21 Days
Natural Wasabi 12 Months(Refer to BBD on Package) 12 Months
Black Sesame Seeds(12 Packs/Case) 12 Months(Refer to BBD on Package) 60 Days
Sesame Seeds(S Ib/pk—8pk/cs) 12 Months(Refer to BBD on Package) 60 Days
Natural Sushi(Eei)Sauce(6 12 Months(Refer to BBD on Package) 30 Days
bottles/case)
Sriracha Chili Sauce 12 Months(Refer to BBD on Package) 30 Days
Chili Oil(1 gal/jar;4 jar/case) 24 Months(Refer to BBD on Package) 90 Days
Tempura(puffed rice) 12 Months 30 Days
Uncooked Rice 12 Months(Cool,dry area&free of 60 Days
pest contamination)
lalapeno Crunch 12 Months(Refer to BBD on Package) 5 Days
Document:Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA
Page I�5
5. PREPARATION OF SUSHI`RICE
Materials-Needed
--- 7"
Rice Cooker Rice Paddle Scoop
ManA.,vwwn IKINMR GROUP IN[
AiVtlyd;}EI•}1U0t11
7Y
�y q t
Large Bin Container Measuring.Cup pH Meter and
2-2 oz.cups
6F
p: �
LK
Scale Rice Sushi Seasoning
(models vary based on market) 2.5%acidity
TT
y f
Distilled Tap Water
Water
Document,Sushi Bar SSOP S:\Compliance\5S0P &HACCP\MA
Page 14
ALLERGENS (FISH, CRAB, SHRIMP, SOY, MILK, EGG,WHEAT)
Finished product labels must declare the presence of wheat, the type of shellfish, soy, egg, milk and
the type of fish. Do not scratch out or write in ingredients on the label. Prepare foods which contain
known allergens after all other products have been produced(spring rolls a cooked rolls--) raw rolls).
Follow the sequence to prevent cross-contact.Wash hands thoroughly after handling known allergens.
'Do not change the recipe as this will not reflect what'is listed on the ingredient label.
• Do not use spicy mayo (egg) or sesame oil (sesame) to coat gloves for rolling sushi as these are
ailerg ens.
• Use clean and closed containers for storing allergen ingredients(such as Spicy Mayo,Japanese
BBQ Sauce, Crab, Shrimp and Types of Fish). Do not store different ingredients in the same
container. Use a different container for each type of fish (Salmon,Tuna,Yellowtail, Eel,etc.)
• Use the appropriate dispenser(pastry bag, squeeze bottle, shaker)to prevent cross contact of
non-allergen ingredients). Do not reach into a bin of Wasabi or Sriracha Pea. Use the pastry bag
or shake the product into your hand and sprinkle on the sushi roll.
9 Use the designated bamboo mat for rolling sushi rolls to prevent cross contact.They are
identified with a"V","C" and"R"(Veggie,Cooked and Raw).
• Conduct a thorough cleaning and sanitizing immediately after processing foods that contain
allergens on cutting boards,equipment and knives. Sanitizer is not effective on allergens.They
are removed by vigorously scrubbing the surface with hot, soapy water, followed by rinsing,
sanitizing and air drying.
\'J • Do not put food on surfaces that have touched allergens.
• In the event of offering samples,ensure the sampling card with allergen information is provided
adjacent and in clear view of the samples. Do not offer samples with no allergens in the same
container with samples that contain allergens.
• Made-to-Order rolls may be-prepared upon customer request after following these steps:
o Ensure all ingredient containing-allergens are removed from work surface.
o Vigorously wash in-use cutting board and sushi knife with hot, soapy water, rinse
with warm water,sanitize.
o While items are air drying,wash hands with warm,soapy water and change gloves.
o Use designated bamboo mat and prepare sushi roll, package and verify label.
• Upon completion, vigorously wash cutting board, used equipment and sushi knife with hot
soapy water, rinse with clean water, sanitize and air dry. Obtain designated bamboo mat and
resume previous processing. Rewrap bamboo mat in the event that cross-contact occurs
between allergens or allergens and non-allergen ingredients.
In the event of ingredient cross-contact, discard the ingredient that made contact
with the allergen.
• In the.event.of equipment cross-contact, vigorously wash the equipment in hot, soapy
water, rinse with clean water,sanitize and air dry.
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA
I
Page 16
EWE 1
t s
"A
t r
Verify rice cooker pot is clean and In good
► repair
lr` L, !• 3 '• e
Ke Points
nice Cooke
Clean
4Good Condition
y 7
._ thirty or damaged equipment can harbor
w bacteria and lead to foodborne fitness
Step 2
f` Add?ibs.Rice to pot
r Ki Pbinis
I
T ' 1. Place pot on scale
r: ! 2.Add 7"fbs. Rief to pot from clean
undamaged container
y
s
Wteigtt is used instead of volumo for a
*»�+
more aceurage recipe
Document, Sushi Bar SSOR 5;\Campliance\S50P & HACCP\MA-
PagC- 117
Step 3
r } Wash rice three times
Key Points
. Visually inspect rice for physical
2, Agitate with clean gloved hands
I Nart),ally fill pot each Viric
3. Agitate:with cle�n gloved Bands
i'
a. Drain Water
. ']YVVVVV�flVVVRflVVV}//hy?
To visually inspect rice and remove any
debris that may be present
ry
step
Add 8lbs,Water'
'Take into account the water added during
the washing process
Key Points
` 1,Place pot on scale
w 3 '2.Add 8lbs.From a potable water source;
taUineg into account the water added,
durintl the washing process
3. Tile(Otel weight of rice aml wi ter is
15lbs.
t
by?
k: Weight is used instead of volume for a
mote accurate recipe
�}4�tir��stX:�kt�����r���Q` S;��r�f��#6t�F1r:.A'\��l�P tRr l-#A+CrP`►C%t•p'.
"ti
Step 5
Cook Rice for approximately 30 minutes
Key Points
e s
r
1. tJep.ess Button to begin cooking
2. 00 not lift lid during cooking process
S. When rice is cooked the
.. �> -Keep 1FVarni" light will t)e on.
is
?firrF
Why
,«
s C oki"helps kilt any bacteria that may
be present in the rice
Step 6
Verify rice container is clean and in good
repair
Key Points
Rice Ccrnfav,er
'Glean
._.. .Goof Condition
. y
F Dirty or damaged equipment can harbor E
bacteria and lead to foodbotne illness
Document:.Sushi Bar SSOP S:\Com.piiance\SSOP & HACCP\MA
Pagc 119
Step 7
, r Place cooked rice in container
Fi ry gyres�.a„t Key Points
A �°, m r ` b �• t. Use,rice paddle to empty rice cookor
1, Layer of rice in container can not be
`�� '<•}'f a^' _ S�• greater than 2 inches in cue;tit.
,g
"i- � F � � man 4M x * .^ '1-°jY�i •.
Placing rice in a larger container speeds
• • n k : + -Sri ,' 5�i
, the cooling process and makes it easier to
mix the sushi seasoning into the rice
v
SteE 8
Add 32oz Sushi Seasoning
(2.5%acidity)
Key Points
l. :4easure 32oz Sushi Seasoning
2, pour Seasoning evenly{across rice
Why 9
,32oz.Of Seasoning is added to acidify the
rice and add flavor. More seasoning may
be added it target pH(54.1)is not reached.
h
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA
Page 120
Step 9
Mix rice with Seasoning
F",
Key Points
1. Mix rice with rice paddle
2. htn4e sere all rice is evenly coated in
�'f 4 .{•��, _ seasoning
if,
Measure pH kuiti-kin 30 minutes of mixing.
.�F � lily .�* � �• •'a""'* �:.�4 r`r�K
{ F
XSG+ s +'Sy* aa� x t r v ate F y
�
'4
Evenly coating rice with seasoning
ensures that all rite reaches the
appropriate pal (44.1}
�AM!• - Step 10
Pour approximately 2oz. Distilled water
W into container this will be repeated one
additional time
Key Points
is
�.�1J q3e uYfa4.36f..r 11tC= �I I'k,.
• £h e M
jr
vvhy ?
i Q j. '•i"i �.
Distilled water is used to avoid pH
' a� °'• - fluctuations associated with local water
supplies
DOCU.111ent:S.uShi Bar SSOP S;\Gotn'p1 n'c \SSO'P'& RAC—C—M to
P-- ae 121
Step
Fill the other 2 oz.container with
' five small rice samples from
different areas of the container
Key Points
1. Take Give small samples, eacit corner
and the center of the rice container
0. i � n-
%. As �!ou talte the samples place them
into the other identical container
sWhy?
five samples are taken from different
" x z_ areas to make up a representative sample
fora more accurate pH reading.
tep 12.
Mix two parts distilled water with one part
rice
*"The Health Department may require you
to use a blender. If you are unsure
whether you should use a blender,Please
` Contatct Your RClRM**
Key Points
f. mix distilled water and rice into slurry
N _ with chop sticlts or other clean utensil
may.,. ,, Why?
two parts of distilled-water and one part
I" rice are mixed together in order to get a
liquid so that we can test the pH
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA
Page 122
Step 13
j 3 l< oul the inix-nn-e into 1
¢L
container
pp,11.11
,, Ke Points
it U1t�tr!'t'111Ui'C Ink t tJf llle' :1P 17lH11
II ct.lol 01i'
Why
For in;7i'i u!ntr'rca�iln� tI.r 1>rotiart nt ccl,
to linve il<1)11 renrhng t4f-11 roughly at
5 5Jy
., ,, , �, ..� _ rvc+nl t+<rnprrattlrt•.
hvlp ,gmrrnt\=t'that Ow prolit r IM
I-
Step 14. ..
v
Please calibrate the pH meter(see paSe 31).
a�� ��� ,�• mace the 1i1-1 rnetpr,that is in calibration,into
t t+ 8 tilt cup.
. . Keypvtnts
1J - -1. Turn on pH meter
+` 2. [dace calibrated pH meter into 1111 t'1.11)
6. Record reading once the stability icon
is displayed cit.the top left of the display
4. Verify reading Is between pH 5_4.1
5. if reading is above the required range
' adrt more Sushi Seasoning and repeat
steps 10-14. Record the reading in the
' corrective action portion of the Sushi Rice
H t_oc•
t Wh
i~ 'Critical Control Point'
6 e A pH of 4.1 or below is used to control
•, bacteria and must be strictly followed or
N, someone may become sick from our
�t product
Document: Sushi Bar SSOP S-.\Compliance\SSOP & HACCP\MA
Paae 123
Step 15
x.k � Sushi Rice is ready for the next step
Key Points
a° - -<
w•;y a!' +w. '` ,d C }. pH must be:54.1 before proceeding to
the next step
° ":e all ,* ""g�am"�',.i •p. .' r y. _ �, 6 M + 1 � L ter of rice in container can not be
gFGyftt$'t's"hai? 2 irrC?teS in tfL'p£it,
� a
�Yt� s r t �r 'A $" t•' ' W vuhy I
A'
fiy "
Y y t • I :.�' t t7
��:,�ti pH was verified.and now rice can proceed
>r
to the next step
Step 16
F
„ 04, Sushi Rice has a 24 hour shelf life
Key Points
7. Once th( rigs is acidified, it is then
r " a
considered shelf statue.
.'Disca d the sa it set r .niter 24
i"IoNA
3 y.
Do not use sushi rice that. is 4 1,
s ivl �k `� if pi-; remains -4,1 sifter adding
B-12 more oz. of sushi seasoning
: } ,,j c
I Iry WIN v,
4 aY Yam•, .,
A 24 hour, shelf life of sushi:race is used
to ensure quality.
i
Document:Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA
Page 124
5A. PREPARATION OF BROWN SUSHI RICE—TIME &TEMPERATURE CONTROLLED
1. Weigh and place 4 lbs.of brown rice in an empty rice pot.
2. Wash and scrub the rice cold water at the food preparation sink for at least 3 minutes.The rice must be
scrubbed to scratch the outer coat of the grains.
3. Weigh and add 9 lbs.of water to the rice pot.
4. Cook the rice in the rice cooker for 1 hour and 30 minutes.
5. After the rice is finished cooking,transfer the rice into an NSF11 shallow container.The rice may not be stored any
more than 2 inches high Inside the container.Spread the rice Into a flat even layer.
6. Pour 16 oz.of vinegar evenly across onto the rice and thoroughly mix the rice and vinegar with the rice paddle to
evenly coat.
7. DO NOT COVER!
8. Mix the rice every 10 minutes until the rice reaches an internal temperature of 135°F,
9. Using a calibrated thermometer,measure and record the time the rice reaches 135'F.
10. After the rice cools to 135°F,place the container of rice into cooling equipment such as a cooler or freezer
• Do not cover the container!The lid must remain off in order for the rice to properly cool.
• For locations that require for all food to be covered regardless of whether it's cooling or not: Place plastic
wrap on top of the container of cooling food and poke enough holes all over the top of the plastic to allow the
steam to escape and for proper airflow.Do not place a solid plastic lid over the container.
11. Using a calibrated thermometer,measure and record the time when the rice reaches 70°F,it should be 2 hours
or less from the time that the rice reached 135°F.
12, Using a calibrated thermometer,measure and record the time when the rice reaches 41°F or below, it should be
4 hours or less from the time the rice reached 70°F.You may use the rice or place a lid onto the container after it
�J reaches 41OF or below and place it into cooling equipment.
13. The cooling process must be monitored the entire time.You may not prepare rice in the evening and leave it in the
cooler to cool overnight,this is not monitoring.
14. Label the container with the rice pot#,product name and use by date and time.Your rice must be used up or
discarded within 48 hours from the time the rice reached 41°F.
15. Brown sushi rice is controlled by temperature;so only bring out enough rice necessary for preparation.Each roll
takes 2 minutes to prepare.
Document:Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA
i
Page 125
6. RECIPES
Half Pot White Rice
• Rice—3.5lbs
• Water—4lbs
• Cooking time—45 minutes
• Vinegar—16 oz(2 cups)
• Acidity for sushi rice:s4.1
Brown Rice
V
• Brown Rice—4 Ibs
E • Water—8 Ibs
• Cooking time—1 Hour and 30 minutes
• Vinegar—16 oz
After mixing the rice with vinegar,the rice needs to cool down below 70°F in the first two hours.Then,it needs to be
below 40OF in four hours.
Multi-grain Rice
• Multi-grain Rice-1 Ibs
White Rice—2lbs
• Water—4.5 Ibs �-
• Cooking time—1 Hour and 30 minutes
• Vinegar—12 oz
After mixing the rice with vinegar,the rice needs to cool down below 701F in the first two hours.Then,it needs to be
below 40OF in four hours.
7. FOOD SAFETY HAZARDS
Sushi becomes unsafe when it is contaminated by harmful substances or microorganisms.There are three main typos
of food safety hazards.
• Biological:Bacteria,viruses,parasites and fungi.
• Chemical:Pesticides,cleaning supplies or toxics that get into food.
• Physical:Foreign matter like hair,dirt,bandages,metal staples,or broken glass,etc,that gets into food.
Sushi can also become unsafe through cross-contamination; the transfer of harmful substances or micro-organisms
from one source to another. An example would be when raw fish is stored above a ready to eat product and fluid
drips from the fish onto the other product.
Your product can also become contaminated when you do not do a good job of cleaning and sanitizing food contact
areas.These are food contact surfaces such as cutting boards.These surfaces must be cleaned (free of visible soil)
and sanitized(free of harmful levels of contamination),when changing from raw to cooked items,after using seafood,
or every 4 hours or when needed.
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA
J HACCP PLAN
P F! 26
8. HACCP PLAN
Anna's Sushi 2021 HACCP plan was reviewed by Xin Aguilar to ensure
accuracy of the plan, this plan will be reviewed annually
S
i
i
1
Sushi Bar Location: 3220 Main Street, MA 02630
f
i
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA
Page 127
Flow Chart
Receive
YeDry Refrigerated Frozen
Dry . cozen
Goods
Place Place in Place in
in Refrigerated 4 Frozen
Dry Storage Storage
Prepare Gather Thai.
Sushi" Utensils Frozen
and
Critical Limit:pH of
:54.1 Seepage 9 Prepare
Such;
Hold
Sushi
Rice Package
Sushi
Cool
Sushi *
Display
*Critical Control Point
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA
0
0
HACCP Plan: Prepare and Distribute Sushi Process HACCP
J
M
C
N
G7
Product Description
LA
O Describe Product: Raw and or pre-cooked seafood with or without raw vegetables,with or without sauces,wit h
v
acidified rice with or without wral2per
Describe Packaging: Sushi roils are placed in plastic trav and covered with an oxygen permeable lid
Shclf Life,at What Temperature: 24 HR�Shelf life at 4'1"F or less
Product Characteristics: Short shelf life fresh,raw and/or cooked ingredients
0
Labeling Characteristics: See sample label in supporting documents
_ Ingredients Rpw Materials: Sep label ingredients in j�Lp orting documents
Special Flavorings and ).pi„ngs: DepFnds on variety;see label ingrrc)ienla in sL�l�(�orting�ogIments
Distribution Controls: Directly to eneral ublic in refri crated dis Ip av r�75e nr non-refrigerat^d vehicles`tiih Goole s and
Ln
0 non toxic ice blankets
0
Qo
S
n Intended Use
n
Product Use: Sushi Rolls are are_pared products e consumed raw
> Intended Consumer: GenCr l Public
Method Sold: Retail out of display case in covered plastic trays
Consumer Expectations: Fresh raw and/or cooked ingredients with acidified rice
J
n�
c4
N
00
t7
O
n
C
3
rD
,-r
C
Hazard Analysis Wortcsheet HACCP Plan: Process and Distribute Sushi Process
m
v1
Product description: Sushi sold at retail for consumption to the general public
i
O Process Step Potential Hazards Are any of the Justify the decision What control measure(s)can be applied Is this step a Critical
3 potential food safety to prevent significant hazards Control Point?
hazards si giificant?
=3 Receiving Physical:Rocks, Nc Shipments inspected upon receipt
insects,Wood
cn Food Storage Physical:Insects Nc Regular cleaning performed
p and Rodents
Food Storage Biological: Nc Fish kept refrigerated
S20 Histamine Toxin
DPreparation Physical:Insects Nc Regular cleaning performed and rice
n and Rodents inspected prior to cooking
Cl
-° Preparation Biological: Yei Serious illness could occur if the rice is not Acidify Rice within 30 minutes Yes
i
8ocillus cereus acidified
> Preparation Physical:Plastic Nc Rolls inspected during packaging portion of
and Paper the preparation process
Preparation Biological: No Preparation time is brief
Histamine Toxin
Cooling Biological: Yei Pathogens can grow under temperature Product rapidly cooled to 4VF or less Yes
Pathogen Growth abuse conditions and cause illness within 4 hours
Display Biological: No Rolls kept refrigerated
Histamine Toxin,
Pathogen Growth
-v
av
M
tV
lfl
C7
O
n
C
HACCP Plan Form
r-l- flan Name:
Anna's Sushi Bar Product Description:Prepare and distribute sushi process
to Method of Storage&Distribution Stored and distributed refrigerated in
t0„ oxygen permeable packages
Intended use A Consumer Prepared product,ready-to-eat,to be consumed by generoi public
i�
N [:rtacol CNiira 96n1>kant crtlkal L4Nn for each Lontiariag Con6GItW Aci'gn VOAfiutlon Nccordr
➢ant lct.➢i Wrarapy cadrW
C/1 Atusura What ttOv requency Who
N
-gyp RICO Patttogenc 014,ot rice PH meter Each ttalrh alter Tmined ON meter Slnitaton
Acidification Cztterra gro vtA t.H of ncn n J I orless alte•mivaq aalitcabon Sushi Cnol It Itto yrn rs ml a lot less.then ado more•rrEga:and to- ealrbralod--r orpm1an
ierr:ccn:ure mnnrnegar or Empayee 0,o i the pH Evalua'e no aciatf'Cacon Iowan to cacb batch Lcq I
V1 Ouse tic URls ptm4nt inure tecure Fas daily end
cere'rrct recereed on tke Lab
nSanoalinn- val.dal;rrr
3 onerstnhlLog updoted
'Jto PH will he anua'b or
recorded In the wren
PH tog sector, re5i0e
bysyshrcmI nwite9
n and toviorred
(D monthly by
V)
� iT Mesta o:;Pt
Fr d.:l Imc erahve PJOW roe Fve DAICh Susan Ctel If Maur:ter.pr'ahrre rs>rll'Fit'C after•t hows,dt�tani Uo`mg Lo; S;nila!Gn
in !m e�.ure of o P .. �'
Doting Pathoperlc yxnal e p
'O b:utchn gray.,u• t'Fr5"C Or IOss wMl:m 4 thertere:er
se•^.Get of tkcrabn
Q,V -lem;eraatcc hthrrS
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Qperalon Lag ,
YJ11S? (owerrod
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as
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Page 131
9. THERMOMETER CALIBRATION
DIAL THERMOMETER CALIBRATION
• You will need a 50/50 mix of ice and water.
• Place your thermometer into the ice water.
• Take the reading once the dial/reading stays put.
a If it reads 32 degrees F it is calibrated.
• if it doesn't read 32 degrees F adjust the hex nut under the dial to get a 32 degree F reading.
• Make note on the temperature to every i
p g ery time you calibrate,because calibration is a corrective action.
THERMOWORKS DIGITAL PROBE CALIBRATION (END-POINT SENSOR THERMOMETER)
• You will need a 50/50 mix of ice and water.
• Place your thermometer into the ice water.
• Take the reading once the reading stays put.
• If it reads 32 degrees F it is calibrated.
• If it doesn't read 32 degrees F then remove the Phillips head screw on the front panel.
• Place a suitable flat head screw driver onto the screw hole and adjust the potentiometer to display 32
degrees F.
• Make note on the temperature log every time you calibrate,because calibration is a corrective action.
10. PH METER CALIBRATION (HANNA HI 98127 WATERPROOF PH METER)
• pH meter calibration must be done every day.
• Please make sure the expiration dates of the pH buffer
solutions must be checked before using for calibration of the
pH meter.
• Pour each pH 7 and pH 4 buffer solution into separate 2 oz.cups and label.
• For normal measuring mode,press and hold the MODE
" button until OFF on the secondary LCD is replaced by CAL,
• Release the button.The LCD enters the calibration mode displaying" H
P
..ems 7.01 USE".
• After 1 second the meter activates the automatic buffer recognition
feature.
• If a valid buffer is detected then its value is shown on the
primary display and REC appears on the secondary LCD.
• If no valid buffer is detected,the meter keeps the USE indication active for 12 seconds,and then
it replaces it with WRNG,indicating the sample being measured is not a valid buffer.
• Place the electrode in pH 7.01 buffer. After the first calibration point has been accepted,
the "pH 4.01 USE" messageappears.
The message is held for 12 seconds,unless a valid buffer is recognized. If no valid buffer is
li
recognized,then the WRNG message is shown.
01
• if a valid buffer is detected,then the meter completes the calibration procedure.When the buffer
is accepted,the LCD shows the accepted value with the"OK 2" message,and then the meter
returns to the normal measuring mode.
*Ph buffer solutions must be marked with the manufacturer's expiration date. Check expiration date
before using buffer solution for calibration.
• When not in use,rinse the electrode with water to minimize contamination and store it with a
few drops of storage (HI 70300)or pH 7(HI 7007)solution in the protective cap after use.
Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA
� Page )32
-- 10 A. PH METER — EXTECH PH100 METER EXSTIK
1. For new meters,remove the battery cap then remove the battery insulating strip.
2. Remove the cap from the bottom of the ExStik'"meter to expose the electrode probe.
3. Before first use or after extended storage,soak the electrode(with its can removed)in the pH
4.0 buffer solution for about 10 minutes.
4. White crystals may be present in the cap.These crystals will dissolve in 4.0 buffer or it can be
simply rinsed with distilled water.
S. A sponge is located in the electrode protective cap. Keep this sponge soaked with a pH 4.0
solution to preserve electrode life during storage.
How To CALIBRATE:
1. pH meter calibration must be done every day.
2. Please make sure the expiration dates of the pH butter solutions must
be checked before for calibration of the pH meter.
3. Pour each pH 7 and pH 4 buffer solution into separate 2 oz.cups.
4. Pour distilled water into a 2 oz.cup and place in between of the
buffers.
5. Turn on pH meter. Place the electrode into a pH buffer 7.0 solution
and press the"CAL"button. r
6. The ExStikTM automatically recognizes the solution and calibrates '1
itself to that value.
7. During the calibration,the pH reading flashes on the main display.
8. When calibration is complete,the ExStik'"automatically displays
"END"and O will appear on the display. It then returns to normal operating mode.
9. Rinse the electrode by dipping the electrode in the 2 oz.of distilled water.
10. Place the electrode in pH buffer 4.0 solution and press the"CAL"button.
11. The ExStik'm automatically recognizes the solution and calibrates itself to that value.
12. During the calibration,the pH reading flashes on the main display.
13, When calibration is completed, the ExStik'"I automatically displays "END" and O will
appear on the display. It then returns to normal operation mode.
14. The pH meter is now ready to measure.
15. Place electrode in sushi rice slurry.Document reading in log book. Reset:
it the meter wlii not tafiurate or dl:�Ptdya a-1,reaet the�IIttet imId attempt to re-taifurate,
1. Turn off meter.
2. Remove the battery cartridge from the top of the meter.
3. Press the On/Off button for 10 seconds
4. Re-insert the batteries,power on the meter and attempt to re-calibrate the meter.
Ph buffersolutions must be marked with the manufacturer's expiration date. Check expiration date before
using buffer solution for calibration
ti
§6F§§d
From: annawang500l @gmail.com,
To: petersonsmarket@aol.com,
Subject: Re:
Date: Tue,Sep 28,2021 1:17 pm
Attachments:
On Tue, Sep 28, 2021 at 11:35 AM Anna Wang<annawang5001@gmail.com>wrote:
On Wed, Jun 23,2021 at 7:45 PM Anna Wang<annawang5001@gmail.com>wrote:
f
THE COMMONWEALTH OF MASSACHUSETTS
' TOWN OF YARMOUTH
BUSINESS CERTIFICATE
Date Filed: June l 1,2021 Certificate Type: New
r Expiration.Date: June 10,2025'. Certificate Fee: $30.00
Certificate Number: '2021-079 Original Filing Date: 6/11/2021
In conformity with the provisions of Chapter One Hundred Ten(110),Section Five(5)of the Massachusetts General
Laws,as amended,the undersigned hereby declare(s)that a business is conducted under the title of.
1 Business Title: Xin Aguilar,DBA Anna's Sushi Bar
Business Address: 918 Route 6A
Yarmouth Port,MA 02675
Business Type:. Sushi Bar'
i
Business Owner(s): Owner(s)Address:.
Xin Aguilar 82 Timber Lane,Morstons Mills,MA 02648
5S I Tax ID 9. 877---100965��5
Signature(s):
In Accordance with the provision of Chapter 33Y of the Acts of 1985 and Chapter 110,Section 5,of Mass General
Laws,business certificates shall tie in effect for four(4)years from tkc date of issue and shall be renewed each four(4)
years thereafter. A statement under ontb must be filed with the town clerk upon discontinuing,retiring,or
withdrawing from such business or partnership.
Copies of such certificates shall be available at the address at which such business is conducted and shall be furnished
on request during regular business hours to any person who has purchased goods or services from such business.
Violations are subject to a fine of not more than three hundred(S300.00)and no/100 dollars for each month during
which such violation continues.
On June 11,2021 the above named persons)personally appeared before
oaththat the foregoing statement is true.
S phanie J. ppello
is
Clerk: Stephanie Cappello Commission
Expiration Date: November 12,2021
Bellaire, Dianna
From: Bellaire, Dianna
Sent: Tuesday, September 28, 2021 8:52 AM
To: annawang500l@gmail.com
Cc: Bellaire, Dianna; Desmarais, Donald
Subject: Anna's Sushi @ Barnstable Market
Importance: High
Good Morning,
I am the Food Permit Technician at the Town of Barnstable. I see you have dropped off an application to make sushi for
Barnstable Market. There are some documents missing and I encourage you to call your Health Inspector, Mr. Donald
Desmarais at 508-862-4740. You will need to discuss inspection details and processes the town requires to start your
food establishment. Are you a wholesaler? Where is the sushi prepared? Are you preparing the sushi "inside"
Barnstable Market? Do you have a separate commercial kitchen?
This is what I am missing on the administrative side:
u
2 Co of B
ef them
wifdate of class for renews or in i
Wwill3.
Y ve other , ' d him on
this-email.
Thank you. l�L'—
Dianna Bellaire
Permit Technician
Town of Barnstable
Health Division
200 Main Street
Hyannis, MA 02601
P:508-862-4643
Fax:508-790-6304
Email:Dianna.Bel laire@town.barnstable.ma.us
The information contained in this electronic transmission("e-maul"),including any attachment(the"Information"),may be confidential or
othe.nxise exempt from disclosure.1t is for the addressee only.1'.h.is Information may be pri-vileged and.confidential work-product or a
privileged and confidential communication.The Information may also be deliberative and pre-decisional in nature. As such,it is for
internal use only.The Information may not be disclosed without the prior written consent of the Director of Public Health and/or the
Town Attorneys Office of the'rown of Barnstable. If you have received this e-mail by mistake,please notify the sender and delete it from
your system.Please do not copy or forward it.'I:'hank you for your cooperation..
1