DAI SAKI SUSHI

3-1D: .04(5)(g)Parasite destruction letter not on file. PIC (Person in charge) has provided inspector with letter addressed to another restaurant. Ensure correct parasite destruction letter is maintained on site by 6/12/2026. If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under Rule .04(5)(f) may substitute for the records specified under paragraph 1 of Rule .04(5)(g). (Pf)

4-2B: .05(6)(n)Mechanical dishwasher unable to reach a minimum of 50 ppm of chlorine after multiple rinse cycles. Ensure unit is repaired by 6/12/2026. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P)

6-1A: .04(6)(f)Various TCS (Tiime/temperature control for safety) foods cold holding at temperatures greater than 41 deg F. See temperature observations. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: TCS foods out longer than 4 hours were discarded by PIC.

6-1D: .04(6)(i)Facility does not have written procedure for sushi rice on TPHC (Time as public health control) . Ensure TPHC procedure is filled out as discussed on site by 6/12/2026. 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)

8-2B: .07(6)(l)Residential pesticide "Hot Shot" stored onsite. Restricted use pesticides specified in Rule .07(6)(e)3 shall meet the requirements specified in 40 CFR 152 Subpart I. (P) Corrective Actions: PIC removed residential pesticide from facility

8-2B: .07(6)(c)Butane lighter stored above clean equipment. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: PIC relocated butane lighter to designated area.

17D: .07(4)(b)Employee foods stored above customer foods in walk in cooler. Employee phones stored above clean equipment. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC relocated employee belongings to designated employee areas.