OKEA GRILL & SUSHI RESTAURANT - ESTABLISHMENTS I
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Commonwealth of Massachusetts
City of Salem
Board of Health Kimberley Driscoll
120 Washington Street,4th Floor Mayor
SALEM,MA 01970
Food/RetaiI Establishment Permit
DATE PRINTED: 01/06/2011
ESTABLISHMENT NAME: Okea Grill& Sushi Restaurant
File Numb':BHF-2008-000038 335 Lafayette Street
SALEM MA 01970
LOCATED AT:
SALEM, MA 01970
Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions/Notes
FOOD SERVICE BHP-2011-0256 Jan 1,2011 Dec 31,2011 $280.00
ESTABLISHMENT
Total Fees: $280.00
PERMIT EXPIRES December 31, 2011
` Board of Health
l
This Permit is not transferable and must be reissued upon change of ownership or location.The permit must be posted
in a prominent location in the Establishment.
In accordance with the State Sanitary Code, beofre any revonations,improvements,or equipment changes are made,
all plans for such must be submitted to and approved by the Salem Board of Health. Page 1
CITY OF SALEM, MASSACHUSETTS
BOARD OF HEALTH
120 WASHINGTON STREET,4`FLOOR
TEL. (978) 741-1800
KIMBERLEY DRISCOLL FAx(978) 745-0343
MAYOR DG2EENBAUM(Ct)SALEM.COM
DAVID GREENBALINI,RS
ACTING HEALTH AGENT
2011 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT
NAME OF ESTABLISHMENT 0 KeaGw;p► TEL# C111- 601- 0060
ADDRESS OF ESTABLISHMENT 33S �ol+Tu Sd' fAX#
MAILING ADDRESS(if different)
EMAIL-Business': QKP-a.ow 11&2 L14�co.C0*'" Website: mea s /i I1, Cpyrt
OWNER'S NAME J 1n�: 50il (moi-¢-i p TEL# S29 6u - 006o
ADDRESS yA kxrr',Soy+ 5+ Refitn� WA Olg6 `7
STREET11 CITY STATE ZIP
cc
CERTIFIED FOOD MANAGER'S NAME(S) Sln�t c7a4keA CERTI FI CATE#(S) 7iLZ0 35�`b3
(Required in an establishment where potentiallyhazardousod is prepared)"_
EMERGENCY RESPONSE PERSON_DMt 1L1. (RA HOME TEL# _)'91-Cl)-6- ZCI 1 Z
DAY$'OF;OPERAT,ION ! I<, 'FsMonday ..;:'j' „Tuesdays ;r =Wednesday,�j :;Thursday „' Friday , �,i ;:SatuNay ,,, . tr,Surtlay.F. ';
HOURS OFOPERATION I IL,� 10
Please write in time of day. Itq� torn i ` IM` Ik+n- IoPti I�yn lo'3�p e
For example Ilam-11pm ij
TYPE OF ESTABLISHMENT FEE (check only)
RETAIL STORE YES O less than 1000sq.ft. =$70
1000-10 OOOs9.ff. =$280
more than 10,000sq.ft. =$420
---------------------------------------------- - --------------------------------------------------------------- -
RESTAURANT ES NO less than 25 seats =$140
(Outdoor Stationery Food Car$21 25-99 seats
more than 99 seats =$420
------------------------------------------------------------- --- -- ------------------------------------------------------------------------------- - -
BED/BREAKFAST/ YES NO $100
CHILDCARE SERVICES/NURSING HOME
-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
ADDITIONAL PERMITS
MAKE (not just serve) ICE CREAM, YOGURT/SOFT SERVE YES $25
TOBACCO VENDOR YES $135
ALL NON-PROFIT(such as church kitchens) YES $25
*Please pay total with one check payable to the City of Salem.
This Permit is not transferable and must be reissued upon change of ownership.The Permit must be posted in a prominent location
in the Establishment.
In accordance with the State Sanitary Code, before any renovations,improvements,or equipment changes are made,all plans for
such must be submitted to and approved by the Salem Board of Health.
Pursuant to MGL Chapter 62C,Section 49A,I certify under the pains and penalties of perjury that I,to my best knowledge and belief,have filed all state lax
returns and paid all state taxes required under the law.
-I.L4 � G� 1{ yZ-)- ao - LIZ9 (0
Signfituri U Date Social Security or Federal Identification Number
—'------ ------ - -- ------------------------
Revisedl0/7/II FOODAP201 Ladm Check#&Date it 13OLI II Ip $ Iso.pQ —
"ACCP Master Pian
Okea Grill & Sushi Restaurant
.335 Lafayette St
Salem, MA 01970
This HACCP plan is to address the food safety concern with sushi rice, raw fish and
related food preparation,which will be served in Okea Grill &Sushi Restaurant
335 Lafayette St
Salem, MA 01970
Sushi rice handles best at temperatures between 70° and 80° F, which is a favorable
temperature range for pathogen growth. In addition, many people prefer to eat sushi at
room temperature,which makes refrigeration storage less desirable.
Raw fish is a common.ingredient in sushi and may contain harmful bacteria and viruses.
Many species of fish are known to harbor harmful parasites. Sushi made with raw fish is
often prepared alongside sushi prepared with cooked and vegetable ingredients which
increases the risk for cross-contamination of cooked products from raw ingredients.
Sushi rice
Many sushi chefs, including ours, prefer to use the rice at room temperature. Since
cooked rice Is a potentially hazardous food (PHF), this practice can pose a significant
health risk. We will use proper acidification to prepare and hold the rice safely.
Sushi rice will be acidified with rice vinegar. If the pH of the rice Is brought down to
below 4.6, the rice will no longer support the growth of pathogens and can be
considered a non-PHF. Rice that has been property acidified can be'left out at room
temperature.We will check and document the pH of every batch to ensure that the rice
has been rendered a non-PHF in accordance with the HeathbepartmenCs guideline on
Making CookedRice,a'Non-PHF. Our operating plans include:
« Establish a specific location.for the storage of the pH meter, buffer, HACCP plan
and SOPs.
•. Measure and keep pH measurement for every batch in a proper on-site location.
• Submit a sushi rice sample to an independent laboratory for validation before
grand opening and at least once a year thereafter.
• Train all applicable personnel regarding proper sushi rice production, pH testing,
and proper documentation procedures.
For more details, pie ase see.the Standard operating procedure for sushi rice
preparation, and the Standard operating procedure for pH measurement. Aiso
attached is the pH log and calibration record. -
t I
Parasites
Many species of finfish naturally contain parasites. These parasites do not harm the fish
or hurt the quality of the meat, but they can cause illness in humans. Because freezing
kills parasites, we will freeze the fresh fish on the premises prior to being served raw.
The fish will be frozen at -4° F for at least 7 days in order to ensure parasite destruction.
We will document that proper freezing temperatures and times were achieved. The time
and temperature records will be kept for at least 90 days. A On-site fish frozen log
form is attached.
Alternatively, we will purchase frozen fish if we first obtain a letter from the supplier
stating that the fish was frozen according to the required time and temperature
specifications.
Consumer advisory
To comply with the consumer advisory regulation, we will provide disclosure and
reminder to the consumer about the increased risk of foodborne illness. On our menu,
we will indicate raw items with an asterisk, and print the reminder at the bottom of
menu:
Consuming raw or undercooked meats, poultry, seafood, shellfish and eggs may
increase your risk of foodborne illness, especially if you have certain medical condition.
Cross-contamination
We will use our best effort to avoid cross-contamination between raw and cooked
ingredients that are being prepared. Each ingredient will be kept in separate containers
and held at proper temperatures.
The utensils will be cleaned and sanitized between preparation of sushi containing raw
fish ingredients and sushi containing other ingredients. The bamboo mats are hard to
clean and sanitize. Therefore the mats will be wrapped in plastic and rewrapped in new
plastic wrap at least every four hours or after use on raw fish. Please see Sushi bar
working procedure for more details.
Bare-hand contact
We will avoid the bare-hand contact with the ready-to-eat ingredients. Our sushi chef
will use nitrile gloves (non-latex) without sacrificing the "feel' and dexterity needed for
the traditional sushi. Please see Sushi bar working procedure for more details.
i
Okea Grill & Sushi Restaurant
335 Lafayette St
Salem, MA 01474
Sushi Bar Working Procedure
1. Sushi bar staff must wear hats, gloves, and aprons at all time.
2. Staff must wash hands completely with soap before entering Sushi bar area, and
every time return to the sushi bar.
3. Nothing could be placed in the sushi case unless the temperature is 44 or below.
4. Check the under the counter refrigerator and throw away anything that might be
in there if the temperature is above 40.
5, Check the pH of sushi rice and make records and sign on pH log form. Cook a
new batch of rice if it has been sit out for more than 4 hours..
6. If sushi rice pH is under standard, a) make it again, b) input more. Records must
be entered onto the pH log.
7. Sushi bar utensils (knifes; cutting-boards, containers, etc.) must be separated
from those used in the main kitchen.
8. Any fish brought in must be checked temperature,registered and signed in the
fish frozen log.
8. The big chest freezer must have records showing their temperature,
10.Keep the shelves and counters in sushi bar clean and in order,
I hereby acknowledge that I have been taught the following information how to perform my food safety
assurance responsibilities. I understand the policies, procedures, and standards for performing my
responsibilities. _
DATE �, TOPICS
*.Company policies and standards _
* Customer service: attitude; order;j4nLpj2yers
*Personal h iene: bod • hair;.6 er'nails_;beard: attire
*,Dress code: cloth; shoes; uniform; 'eweI ; Whole Foods'dress code
*Hand-Nail washing: how;when
*.Changing gloves: after using restroom, handling raw food, finishing one task, touching hair,
face, body, clothing and apron, sneezing,coughing, blowing nose, smoking, eating and
drinkin ,touchinchemical a ents,taking out garbage
* Using bathroom: taking off whites; washing hands _
* Cross-contamination: when; how; prevention
* Illnesses and report
Food hazards: biological(microorganisms);chemicals;physical(hazards foreign objects
Food borne illnesses: outbreak; types of common microorganisms and illnesses in sushi; who
are immune com lete and immune compromised people
Danger-zone(41-140'F): cold food 141°F; hot food t40°F. _ 1
Receiving and checking incoming food: temperature;quality; physical hazard
Proper storage: temperature; dry food; refrigerated food; frozen food; FIFO
Se aratng food; rawlcooiedlvegetables;oldlnew food
Pre-preparation:thawing food:washing food;cutting food; storing food
Preparation: cooking(T 1.55°F);heating (T 1650F) .
Packing, labelin &displaying products
Productionprocedure: making sushi and others
Keeping logs: rice H; cooking temp;4 of packages make;4-hr turnover rule
Cleaning and sanitizing: food contact surfaces; equipment; floors; walls
Chemicals: types; Stora e;making solution; measuringproper concentration
Use of PH meter: measuring;calibration
Use of thermometer: measuring; calibration
*marked topics must be instructed before new employees start working.
I believed that I can do each task to the desired standard. I will manage myself to attain zero errors in
performance. I will keep my supervisorfully Informed of any suggestions I have to make food safety
more certain.I will ask for help if I have any doubt about the prevention assured way to perform a task.
i
IMPORTANT MESSAGE
FOR
.M.
DATE TIME P.M.
NA „
0-
*--IONE
FPHONE
A ECO E NUMB R EMEN510
D FAX
O MOBILE
AREA CODE NUMBER TIME TO CALL
TELEPHONED PLEASE.CALL
CAME TO SEE YOU LRUSH
LL AGAIN
WANTS TO SEE YOU YrRETURNED YOUR CALL TO YOU
MESSAGE
sI uoa n S
SIGNED 421
�C FORM 4009
I. MACE IN LLS.A.
NOTES
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.�! Commonwealth of Massachusetts
i � e
` City of Salem
Board of Health Kimberley Driscoll
00
120 Washington Street,4th Floor Mayor
SALEM,MA 01970
Food/Retail Establishment Permit
DATE PRINTED.:. 01/04/2010
ESTABLISHMENT NAME: Okea Grill& Sushi Restaurant
File Number:BHF-2008-000038 335 Lafayette Street
SALEM MA 01970
LOCATED AT:
SALEM, MA 01970
Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions/Notes
FOOD SERVICE BHP-2010-0074 Jan 4,2010 Dec 31,2010 $280.00
ESTABLISHMENT
Total Fees: $280.00
PERMIT EXPIRES December 31, 2010
Board of Health
This Permit is not transferable and must be reissued upon change of ownership or location.The permit must be posted in
a prominent location in the Establishment.
In accordance with the State Sanitary Code,beofre any revonations,improvements,or equipment changes are made,all
plans for such must be submitted to and approved by the Salem Board of Health. Page 1
+ CITY OF SALEM, MASSACHUSETTS
BOARD OF HEALTH
120 WASHINGTON STREET,4'FLOOR
TEL. (978) 741-1800 '' rpm, `~•
KIMBERL.EY DRISCOLL FAX(978) 745-0343
MAYOR - DGREENBAUM&ALEM.CONE
.rel
DAVID GREENBAum, 60, op yo<2009
ACTING HEALTH AGENT40'6 OP ,4FM
NN?)y
2010 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT
NAME OF ESTABLISHMENT C KY n, c r'M k TEL# °1'?$- 611'1-0060
ADDRESS OF ESTABLISHMENT 335 L&62 1e- Sk FAX#
MAILING ADDRESS(if different)
EMAIL- Business': Website: 0ko v;lt . Coyn
OWNER'SNAME Sa^okXkr TEL# 011'8- �j07- �6C7
ADDRESS qA A✓rt Soh S+ ReCkAI'n-g /yl to O '116
STREET CITY STATE CZIP
CERTIFIED FOOD MANAGER'S NAME(S) n t SO-A 0k4f CERTIFICATENS) S2✓uf
(Required in an establishment where potentially hazardous ood is prepared)
EMERGENCY RESPONSE PERSON HOME TEL# -nf-9 S'G~XS l Z
1 _ ' •_ pugs"da' ' "�"!•. -_, .-. _d Saturday �a,*�„ Suntlay`,��a
�btiYS"OF,OPEt3gTI0N, ��Montlay,'�'�� y. 1,_,Wed,"n,"esdayr�<��Th"tusday� _.��' ,n:a��:
HOURS OF OPERATION
Please write in time of day.
For example I1am-11 pm '11-11- 100% Ilam- IOP,., 141.1600 PM 110AY% (�om , ))Am-lu:dopnj W60" CID--,ed
TYPE OF ESTABLISHMENT FEE (check only)
RETAIL STORE YES NO Tess than 1000sq.ft. =$70
1000-10,000sq.ft. =$280
more than I0,000sq.ft. =$420
------------------------------------
RESTAURANT NO less than 25 seats 140
(Outdoor Stationary Food Cart$210ES 25-99 seats =$28
more than 99 seats h =$420- -- ------- ----- -------------------
BED/BREAKFAST/ YES NO $100
CHILDCARESERVICES/NURSING HOM--------------------------------------------------------------------------------------------------------------------------------
ADDITIONAL PERMITS
MAKE (notjust serve) ICE CREAM, YOGURT/SOFT SERVE YES NO $25
TOBACCO VENDOR YES NO $135
ALL NON-PROFlT(such as church kitchens) YES NO $25
*Please pay total with one check payable to the City of Salem.
This Permit is not transferable and must be reissued upon change of ownership.The Permit must be posted in a prominent location
in the Establishment.
In accordance with the State Sanitary Code, before any renovations, improvements, or equipment changes are made,all plans for
such must be submitted to and approved by the Salem Board of Health.
Pursuant to MGL Chapter 62C,Section 49A, I certify under the pains and penalties of perjurythat I,to my best knowledge and belief,have filed all state tax
returns and paid all state taxes required under the law.
72A Iklor Dec
Stgaature Date Social Security or Federal Identification Number
--------------------- -------- -----------------------------
Revised 424/07 FOODAP2008.adm Check#&Date J/a�Z� �� $ -g!mr�
II
335 Lafayette Street Okea Grill & Sushi Restaurant
City of Salem
FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection
HACCP: ❑
Item Status Violation Critical Urgency
Telephone:
a Owner:
Jin Ji Sandler
3PIC:
Ji Jin Sandier
3 Inspector:
David Greenbaum
Date Inspected:Correct By:
14/17/2009
'Risk Level:
a
I Permit Number:
'BHP-2009-0444
Status:
i SIGNED OFF
#of Critical Violations:
'0
jime IN: Time OUT:
Urgency Description(s):
BLUE: : Opening inspection noted the following:
Violations Related to Good
Retail Practices (Critical i Provide visible, accurate thermometers in all refrigerators and freezer.
violations must be corrected
immediately or within 10 Install a wall hung paper towel dispenser at the kitchen hand wash sink.
'days)(Non-critical violations
must be corrected immediately i Repair the back screen door to fit and seal tightly.
or within 90 days)
' City of Salem Board of Health 120 Washington Street,4th Floor SALEM MA 01970(978)741-1800
GeoTMS®2009 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Apr 22,2009 ) Page I oft
Item Status Violation Critical Urgency
RED: ' a ~ In accordance with the Federal Food Code and the State Sanitary Code all other requirements to open have been
Violations Related to satisfied.
Foodborne Illness Interventions
and Risk Factors (Require Expected opening is the week of April 20, 2009.
immediate corrective action)
City of Salem Board of Health 120 Washington Street,4th Floor SALEM MA 01970(978)741-1800
GeoTMS®2009 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Apr 22,2009 ) Page 2 oft
Commonwealth 6tMisachusetts
r .. City of$slam_
SoardofHealth Iambetley.Drisooll
120�YashingGonStreet,4thFlnnr.. Mayor.
SALEM,MA 01990 ---
Foo&Retail Establishment Permit
DATE PRINTED: 04/17/2009
ESTABLISHIVIENT`NAME: Okea Orin&SushrRestauraet
File Number-BHE-708-00ao3R 335 Lafayette Street
SALEHt.._ IelA Oi93@ .
LOCATED AT:
SALEM,MA 01970
Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions/Notes
FOOD SERVICE BHP-2009-0444 Apr 17,2009 . Dec 31,2009 $280.00
ESTABLISHMEENT
Total Fees: $280.00
PERMIT EXPIRES December 31,.2009
Board of Healtha�
This Permit is not transferable and must be reissued upon change of ownership or location.The permit must be posted in
a prominent location in the Establishment.
In accordance with the State Sant rare Code�heafre any revonationsjmprovements,,or equipment changes are made,all
plans-fo>csuclrrmust be mahmWpit to and approved by the Salem Board of Health. Page 1
� CITY OF SALEM MASSACHUSETTS
BOARL)OF HEALTH
9�3,yr� 120 WASHINGTON STREET,P,4Tb'FLOOR -
TEL. (978) 741-1800
KWBERLEY DRISCOLL FAX(978) 745-0343
MAYOR IDIONNE&ALEM,COM
JANET DIONNE,
SENIOR SANITARIAN
2008 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT
NAME OF ESTABLISHMENT [ TEL# '?7&-6o7-oo66
ADDRESS OF ESTABLISHMENT13,3e -<-tyx- 94 FAX# A1119MAILING ADDRESS (if different) C,#, M-0 Lt( 21 y-e
EMAIL-Business': A//A Website:
OWNER'S NAME Jn I7 6Q40&r TEL# h'17-26- ,'332I
ADDRESS 47 94rrisrm St . �d4 ,-1A mA
STREET CITY STATE ZIP
CERTIFIED FOOD MANAGER'S NAME(S) CERTIFICATE#(S)
(Required in an establishment where potentially hazardous food is prepared)
EMERGENCY RESPONSE PERSON IA Tr gamdr HOME TEL# g!�17-d.g7 33 1/
DAYS OFOPERATION -= Monda �., Tuesda n.vWednesday r Thursday m . Frida -a Saturday°gin, n Sunda
HOURS OF OPERATION .
Please write in time of day.
N40am- il�ooam j) oocvn i1=0oam 11 rooam //=ooam- /2:00174,1
For example 11 am-11 m /1= %00 1 11=DOgA /I Wyf n =0 =IDS
TYPE OF ESTABLISHMENT FEE (check only)
RETAIL STORE YES NO less than 1000sq.ft. =$70
1000-10,000sq.ft. =$280
more than 10,000sq.ft. =$420
RESTAURANT NO ess than 25 seats
(Outdoor Stationary Food Cart$210) 25-99 seats =$280
more than 99 seats
--------------------- ------------------------------------------------------------------------------------------------ -------
BED/BREAKFAST/ YES NO $100
CHILDCARE SERVICES
DITI
ADONAL PERMITS
MAKE (notjust serve) ICE CREAM, YOGURT/SOFT SERVE YES NO $25
TOBACCO VENDOR YES NO $135
ALL NON-PROFIT(such as church kitchens) YES NO $25
'Please pay total with one check payable to the City of Salem.
This Permit is not transferable and must be reissued upon change of ownership.The Permit must be posted in a prominent location
in the Establishment.
In accordance with the State Sanitary Code, before any renovations, improvements,or equipment changes are made,all plans for
such must be submitted to and approved by the Salem Board of Health.
Pursuant to MGL Chapter 62C,Section 49A,I certify under the pains and penalties of perjury that I,to my best knowledge and belief,have filed all state tax
returns and paid all state taxes required under the law. -
A�,!Pbje 319(o`�
Signature Date Social Security or Federal Identification Number
-------------- — - --- ---------------------------------------------
-----------------------------——--------------------------------— - -
Revised 4/24/07 FOODAP2008.adm Chcck#&Date $ 0
CITY OF SALEM
BOARD OF HEALTH
t Establishment Name: ��c�cz p('II( ��� JJj F i?4m� ,JcLjl`t �, weir eADate: �iIq Page: � of
Item Code z . u C—Critical item X I DESCRIPTION OF,VIOLATION/PLAN OF CORRECTION Date 4„
No., Reference R-RedItem -° "` > %' + - - _ ' ° " r Verified
I s ,. .. �� PLEASE PRINT CLEARLY '�re +�- `�
� , ��loY1 —�s � (n^,t.>1cr_ .,�' -,z _ ,✓�.enSh�n
tr u1 PcX��ri � � J�i�i �oG I .Ir.S � nnclurff�v v t I
f
1 I v[ c c< 1Y ( 40 ccf l I Aci aui c 1 oP fia-y 441 ti i of +o opp.nntT -PA-
- I
't
n
U�cvni faun
f
i
Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes
have read this report, have had the opportunity to ask questions and agree to correct all ❑ Voluntary Compliance ❑ Employee Restriction/
} violations before the next inspection, to observe all conditions as described, and to Emersion
� P ❑ Re-inspection Scheduled ❑ Emergency Suspension
S comply with all mandates of the Mass/Federal Food Code. I understand that
i
noncompliance may result in daily fines of twenty-five dollars or suspension/revocation of ❑ Embargo ❑ Emergency Closure
your food permit.
y t f / ^ �X , ❑ voluntary Disposal ❑ Other:
14(G) PHFs Received at TemperaLures
Violations Related to Foodborne fitness Interventions and Risk According to Law Cooled to
Factors(item 1-22) (Cont) I'Fi4S'F Within 4 Hrtljxs� 4,
PROTECTION FROM CHEMICALS 3T5 R.T; coarlin-Methods for PUPS
1=4 ------T—Food or Coipr Additives F9 3 PHF Hot and Cold Holding
Cold PHTs Maintained at or llAtav
-7-72)212 .4,"IlveO
41*/45,)F-
3-302,14 prowiLlon from
350i INA) I lot PHFs Maintained at or above
LIS— Poisonous or Toxic Substances
101.1 l
Roasts Held at or above 1300F.
colitailrefs� I
20 1 Time as a Public Health Control
102 11
3-
-alth Contra('
4iol 19 sapubfi',11-
-270d.]
7 S
"90)04fll) Variance R�qu
7-20111 Reltliction Prsraice and Usrl�
7-202A2 Conditaono of its
REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
7203.11 Toxic Cranainer,-Prolabinozis* POPULATIONS(HSP
04.11SairtizerN,Criteria-Chtinica!%
7-204.12 Cheallicas;for Waskuls,IIL��Itrrll-Cliltoia`l' p
21 3-801,11 iA) Un ,acurizcd Pre-packaged Aficeil and
7 104�14 DrNinp t�ronel:�, iteriall nth�Walllllnl�l
3-S01 IlfB) Ow of Parteuri7ed Let-
1K-205A 1 Incidental Focd Contact,Luill icants��
3-SO 1,11(D) kacor PaRialt,,CiAiktd ainibild Food and
1-1 -TIT1111—ted Ts' 1—del—cliter—1'4
Balk Srt,dSproari-Not Sero}
7-206.12 1 RcAcin Bait stationlsr
01 _[;K) Lij'am�,Sd r
06 13 Tra,king P 4 cderi�P,�st Control and D:1R
CONSUMER ADVISORY
'nMErrEMPERATURE CONTROLS 31x' , 11 Consuiaor Aitvisory Posaed f�lr Consumption ot/
16 Proper Cooking Temperatures At).I tual I l tads That are Raw, Undercooked to
PHFs Not Odsni�k ase Pnx-ossed n)1ilbrunate
I---— ,r li.". �l 0,loz
3-401.111(1)(2) Fggl,- 15i'F 15 Soo.
ft�lrteuruxd Egg:Substitute Lou Raw Shell
sLLt n i a�d v�tte S Cr v i c v L4f'll 1-5 s e lo
3-40IJIUQ(2) Comininured Fish,Meals&- Gault --L--
Aojlrads Ji5'1,'15aec. 7'
. ...... SPECIAL REQUIREMENTS
3-401.11(B)t1)(2) fsqt and 13cf Pktast - I lO�F 121 Lair* —
Of seciion 500.0()9(A)-(D) in
I catering. mobilo,ftatad, temporary and
--3—ZIJI(A)as) Poultry,Wild(Junin,Stuffed PKFs, I rcsidertal kitchen operationsshould fic
stuffilln containing Fish,Mein, debited under the appropriatesections
Poultry of klitaitos-165'T'Is we. ibrove if related to Riodhoritc ithicss
7401—H(C)(3i WhOe murde,Intirta BeJ Steaks interventions and risk factors. Other
145"'F I590.009 violations relating to goat retai!
3-401,12 Raw sminal Fe fxh;Ctxj1atd in a Ina tires should be debited under#29 -
Microwave 10,F M
Special RcqLfirCLbnn
Mt(Neer Pill'i - 145'E 14 sec, L
LILL— Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
-40TI17(k
3 - ----)&-(D) )i4 2b5''7= (Wras 23-30)
3 403.11 fb) Menowavc- 105°F 2 Nlintoe,Standing Crit(-al ind nort-f rriwal vio„rdwliy,which do not relate in Me
Tinsel forldhorte illnlrsv MfrrvLnlion.y and nsA P(rears livicd,boil can tr
:)-403.3110) Correnercialk Pioe--iscd RTE Kmd- fimnri in thefoilflring sertioris ofern-Fsod Code Las Pl-i CUR
140'F�
90.
-IFU-----
3-4013A I(F) Remainin UnFlierld Flordratz(if Berf Good Retail Practices530608
Roast,* �2 I In dRer s on n P I i 003
1=8 �rCO3jjngojpMFs 1 24, Foodand Food Protectw, L_FC 3 004
ment and U I FC 4 005
tel
3 50IA4(A) Coofio-Cookcd Plif-'s Iron) 140'F
to
2
5' Water,FliumbinIl to FC-5 I 0(e
70�F Whinit 2 Hours land Frotn'10"F -and Was
007
Fail or Tone MaterialsC-7 008
29_
3-501,14(B)�0111 4l'li�) co(hug PUFb Made(nom AmbientTcrnpe I r.anale hnrcdnnrt.s lo 41'F/45�1, IDT Other
Wifnn
*Denotes aal&d item ill the Wrial I Till Forrt €O5 ChAR 590 000"
} CITY OF SALEM
,
,�.t..(� l A BOARD OF HEALTH
i Establishment Name: 1_ a �>t i ( t �_ i Qe<5 x r wrx �1/
rit Date: (S Incl Page: of �Q
I nem Coded C-Critical item x Y, DESCRIPTION OF VIOLATION/ PLAN OF CORRECTIONS >o ":� y ,v Date Na. Reference R-Red Item 1
H .h - PiLEASE PRINT CLEARLY
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(1f
i Discussion With Person in Charge: Corrective Action Required: ❑ No Ll Yes
f I have read this report, have had the opportunity to ask questions and agree to correct all ❑ Voluntary Compliance ❑ Employee Restriction /
Exclusion
violations before the next inspection, to observe all conditions as described, and to ❑ Re-inspection Scheduled ❑ Emergency Suspension
comply with all mandates of the Mass/Federal Food Code. I understand that
noncompliance may result in daily fines of twenty-five dollars or suspension/revocation of ❑ Embargo ❑ Emergency Closure
t your food permit.
i ❑ Voluntary Disposal ❑ Other:
Violations Rolagint to Foodborne Illness Interventions and Risk Recciwd all'emparalures
Factors(110his I-v) (Cont) According to Loh
� Coohal to
CO(ilitn'Methods for PffFs
PROTECTION FROM CHEMICALS
PHF Hot and Cold Holding
L14- Food or Color Additives3 50' 16(B) CoW PHFs Manis alaul at or beh.,,w
3-202,12 Aaklitivo�* 390,00'Mr-1 41145`F
3-302,14 I Protection firoan t:in lapin;ed 'kddtti"es"
1,16(A) [lot PHFs Maintained at or abovo
15 Poisonous or Toxic Substances
L501,ln(A) Roasts Held at erabove 13WE
101 11 Idontityinp hifta malion -Ong nal
7
Container,'
I Time as a Public Health Control
common'Naffle
I L ML
...... 35Fl I Timr.as a Public Health conuol
7_201.11 So aration-stora c" -
7 5901N(14) vari'm
-202.11 'R��h inion-Prcstncc awl lj�e� !2n_R��rc 11110-t—_1
7-102.12 t condi I on of Jjw* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
7-103 H Toxic Coarainci Prolahi:iona* POPUL IONS HSP
7204.11 Sanhimvs,Cowrie -Chemic 1sT _T_T_
_T_T_
T- )� 1(A) 1:11 osicuructlPre-packaged Juices wid
1-217-T_soT—,
7-204.1 ha, ace,Cf itcfift� 2ffacej'.vftk l4Larflin'. helm.Frite via
llJ}
Ua�of haste,
7-205,11 Incidental F�Axl Contact.Lub6cants* - - d�tel
Raw kw Pailintly Cloke(lAnimal Food and
criterw
L:::—,T1 .11-1--l'
7 06.12 R(Aent ft ,t stallwv,'
r ?o6.13 Tr icking P iwA-ri 11-si Control and
Monxotm CONSUMER ADVISORY
TIMEITEMPERATURE CONTROLS -on of
3 Cousuirex Aklv iste v Rcstcd for Coniumption of
!tnimal Fwd. Ihaa are.Riw. �
lb Proper Cooking Temperatures trot Other,Mis UnderuK)keJ u;
e Proce�qied in E
PHFS
limlrtate
'_F1 5
3 40 1.t I Aif)(2,, F"
155
2 11 Egg;�subsnwle f(a Raw Sttell
Service 145'Fl5aec,
ZlXiA)(2) Comminatcd fish, Meats&CiAanc
Annuals 155"T 15 sec..
-41t-1 FoTand T3c"ef Roast - 1,30'F 1t2.3 min* SPECIAL REQUIREMENTS
c
tca
or'section 59lVX)9(A)-(D) in
see. 7catcr4ing. niohik�,food"'temps)ralv allci
—
__�90(X)9(A)
-----------
residerrt�al We
3-- 1.11(Aa� PoTltTv,Wild(4'une, $turle(l PRFs, hen operations should be
S I
tuffolgCOnlahung Fish! isle., i debirea under the approfirtatese(tions
Poultry(s,Ramos-165'F 15 sec. w
whole-musciv-Intact Bed
Axe if related to foodborne illnoss
401 H(C)(3) `,teaks imm velltions aild risk factors, Other
145 1,* I 1� .1 1
590.000 violations relatino to,,00d retal,
3-401,12 zzto Animal l,'efod�Cooked in, pra,rices shoidd he debited under #29 -
_%licroway. 16.5'F* S x1al lteqrnrcrnents. Illi
3-401,11(A)(I)i1h) Af!Other PHF, - 145'F 15 sec. * I
-Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
3-403,11)(A)&(1)) 1+11, 16s"IF Usee. (Wims 23.30)
3-403.11(B) Miciowave- 165 P'2 Minnie Standing, Criwwl and non-crificai violmoins,which do nn i relare lo Me
Time' foodborne mine sr inwvenliomy and risk f nwrs hved above, (an he
3-403.11(C) Commercially Prtxe,csed RTE,Rx,d- iound in ing sections of the Food Code and 105 C141?
140'1' _1;1)0.0(N, _ -_—T -- - -- -
_T401 i I(E) Rcinainfie, U."shced portions or Fna'7 F,itani dria"fitairAwticesize- ---
Roasts* TnqgTi LEO�and]:' fz 1 003
1=8 j;;W�r�Coojjng a,pgF;�- F",2_4, Fc, and Food Prolecbon FC 'i
4 M5
25, C
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I r 006
70OF Wilmn 11 Hours,and Prom'10'P 27. Phninal FaialitL .007
to 4 1`1145'fa Within 4 flosm- r ---------
FG-7 1 008
Coolow,PHFc Made Front Ambient 009
3�301.14(14) -------
remperawre Ingredienns to 4l'l'i45_F
Den"Ies critical hon in I h"r"'e'ra' 1999 Foo'ICAie or 105(MR 5900W
i
CITY OF SALEM
BOARD OF HEALTH /
y Establishment Name:r1fp c, (--ii i i I eq s--6,, Cl r1+ Date: Page: fo n of o9
DESCRIPTION OF VIOLATION/.PLAN OF CORRECTIONOO u '' Date d
Item,' Code � r � C—Critical Item � ; � � . �
No. +'� Reference R—Red Item ,� 2 p - x y
�° "� '� 'f-' � " '�'� �`*» '� "'�'"`PLEASE POINT CLEARLY ^* Ver
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Y sr �tJ Cci II 90c7rc1 F Iia F4h -+nr in P(4ol fo
r
t
i
} T/
f
r
s
1
i
Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes
I have read this report, have had the opportunity to ask questions and agree to correct all ❑ Voluntary Compliance LJ Employee Restriction/
violations before the next inspection, to observe all conditions as described, and to Exclusion
4 p Ll Re-inspection Scheduled ❑ Emergency Suspension
comply with all mandates of the Mass/Federal Food Code. I understand that
noncompliance may result in daily fines of twenty-five dollars or suspension/revocation of ❑ Embargo ❑ Emergency Closure
your food permit. �tt� ❑ Voluntary Disposal ElOther:
I — �
F, �
— -F--
IFRerw-.T�i etrocraloacs
Violations Related to Foodborna,I/Iness,Interventions and Risk 1 A.uadiag to Ld" Cooled to
Factors(item 1-22) (Cort[) I I"F/4-5"F Wifhiu,t Hours
PROTECTION FROM CHEMICALS coub1c,h4effiodi for�PHFs
1=4 Food or Color Additives PHF Hot and Gold Wring
A-50t1(i(B) Colid PHFs Minal,urred at or tatlow
�-2t- 12 Addlows I ---- 1590,004(F} 41°145"F-
3-302,14 protect i on fiarralLnappro,ad Add jflves
LLS- Poisonous or Toxic Substances 3-501,16(A) Hol PI-IFsMainnaned at or abow
n .-orj,,in1407
ltrielinarioW
1(,,,) Roasts Held at or above 5011
I Containers,
Time as a Public Health Control
I Common Nalue
—--------r-- 3-50!19
726 1 11 's -St as a Public Neo Control'
11�
tion In"I",
.�Paofiun
7 �L -afrtraig(H) variance
20111 1 Rest,iction-Pm&crwc and L"Ne
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7-203,11 Toxic Cornarraiti,-Prohibnatns'� REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
- 204.11 sanoi7cis,Criteria-cheinicuW POP I
I- --
-jt��
7-204A2 chenlictih,for vM ishine I at ice I.t I(A) unflosicurizi:a!Pre-pacIaged Juices and
7-204,14 -ill, Bevraaes ivi(!i ari��t.air ts"
-8), MB) 111�e of partemizcd Pees'
I 11 Incidental F(ax]Contact, I uhrnamxs=
3-801,110) Raw or Piultiaffiv Cix)k-dAllimaI Food and
�2061 -1R,stmied Ute Peticuies,Critek ia" Ra*,% St.(,d Sp
' routs Not Set wd.
7-206.12 Rodent Bair Siutions� qu 1-1�(
L06.1 Tacki'n'g Powder.. Control and
��7 mixinoria", CON-SUMER ADVISORY
22 3-60', I I r'ongluier An%rsury Poised for consumption of
TIME/TEMPERATURE CONTROLS
i'siouiA F�,wxls That art!Raw. Undercouked lit
16 Proper Cooking Temperatures for Not Odwrwise f1nx!cs,.,td to Fliniqlaue
PHFs Pick
H A(l)(2) F;g,- 153'F 15
145'Fl5sec- 3-30113 Postnuazd Joi Raw Shall
71 Zt)I.7 1,(A)(2? Covarninoted Fch 'Zac,&(Tarric
Anon
-7'-407J 1(R 1)(2) Polk and Bccl Roa m -13(ff,' 121 SPECIAL REQUIREMENT-S
340 1.11(A)t T, lCui I es, litj ectioi Mt Ats-- I S 5;F 15
iivc, * I caWrinenohii, bood, icraporary and
3-40111(AjOli Poultr),)X ild Game, $tfiffed PFFs, residnous kitchen operations weld be
I
Sorl"fiog,Containing Fitih,lvferc, kichnod under the appropriatesectiolls
poultry or Ranter-101,15 scc. abuve if relinod to foodborne ithicss
3 461 ITC){3} wh"le-mus.10, Irwita fiecl"SICAS interventionq and risk filctors, Other
145"T 1' 90.009 violations relating to good retail
3-401,12 Raw Ann"bards Cooked in I piactjccs ihould be debited under#29 -
114ioowave 165'F S rel Reedit rein, ts.
rT- Z5f(Ar(J)(b) All(rhej T'IfFs-- 145'T 15 sec.
Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETA&PRACTICES
pi-Ifi, wsi-"r 15 Stu, • (Itelias 23-30)
3-403.17(B) Nfictinviaw 165'F 2 Mmine Sumdin,, Criei(al and non-t romal violenions, which do nn i relate jhe
foodborne rtiiancr nrsry rtrrarrs and 16i(fia oars liwed above. wri be
3-403.1 I —xi found in the,follov,i�?Ssections of,'&Fund Code,and 1(05C141?
(C) Commercialh1v Practised RTEFor
140'F*
-7 403 11(1 licur;noun,Crisfi(ed P(;W.-n-,of'Hoef and Reil Practicesction FC 591raw
n intaen andPerzonnel FC -2 003
PC 3
Proper Co;-,Icg o�f-P—HF 24 Prod F '004oad Prote
005
3 501.14(A) Cooling Cook,ai PHFs form 1401-tO 26, waterPlumbin
I 70'F WithinP G4 2 Hours laid From 71)"1' --—
FC-6 007
I
I Poisonous orToxic Minenias
Le
3 501.14(133 -noting PHFs Made From Ambient
Tc,111perawrit ingrediclas,v,41 OF'/45T
Within 4 Hours*
Diaoes onlicn are)in lhr leiierai F),)()Food CiAt or 105 cWt 390 000,
..� at ('Rs ,� e.� �e.S�Aut'a.w� 13�geme.��
ht� 5te �n
Oan
5h��ves
-------------
ti w 0. Imo► �� t
v
S t
v
L
v
IMPORTANT MESSAGE
OV
FOR //� //11
OATE., db L/ TIME L .M.
A
M I(N ec".
OF e o rpJf6urct/)+ 3i3p1Y L4 fuye��
PHONE�L�I��J����10 S
AREA COOE NUMBER EXTENSION
❑ FAX
❑ MOBILE
AREA COBE NUMBER TIME TO CALL
TELEPHONED R PLEASE CALL
CAME TO SEE YOU WILL CALL AGAIN
WANTS TO SEE YOU RUSH
RETURNED YOUR CALL WILL FAX TO YOU
MESSAGE OU o c
bLr f or Cz4eo .
SIGNED
PS FORM 4009
ffff��������IIII MADE IN U.S.A.
NOTES
CITY OF SALEM
BOARD OF HEALTH
Date: March 1.0, 2009
Name of Establishment: Okea Grill & Sushi Restaurant
Address: 335 Lafayette Street
Owner: Jin Ji Sandler
Phone: 978 —607 - 0060
The proposed owner of this establishment Jin Ji Sandler and
Paralegal/interpreter, Andrea Kor, presented a Floor Plan and Menu for review in
accordance with the State Food Code.
Any changes to the approved floor plan must be approved by the Board of Health
prior to implementing them.
CERTIFICATION
There must be a Certified Food Manager working at this establishment full
time. Ms. Sandler is scheduled to take the certification test on March 16, 2009
and will work at this establishment full time.
A "Person in Charge" or "PIC' must be available at this location when the
CFM is not present. The PIC must have knowledge of sanitation techniques,
holding temperatures, operations, etc.
FLOOR PLAN
A Hand Sink must be located in each food prep and service area. A hand
sink is centrally located in the prep area. The hand sink must have a wall hung
soap and paper towel dispenser. These must be stocked at all times. The hand
sink must be used for hand washing only.
All floors, walls, and ceilings where food, utensils, paper products, etc, are
stored, prepared or served must be intact, impervious, and easily cleanable. This
includes any storage of these items in the basement. Storage must be at least 6
inches off the floor. A floor plan for the basement storage area must be
submitted for approval. There is to be no food preparation in the
basement.
A three bay sink for washing, rinsing and sanitizing all utensils equipment,
dishes is available. The dishwasher must have a final rinse temperature of 180
degrees in the final rinse OR an automatically fed chemical sanitizer in the final
rinse with an audible alarm.
MENU/FOOD PREP
All food must be purchased from a wholesaler licensed by the State.
Fruits and vegetables must be washed prior to preparation.
All food must be held at 41°F or lower, or 140°F or higher, at all times.
Food may not be added to containers in holding unit. Instead, a sanitized
container with new product may replace the existing container and the old
product may be placed on top of the new product.
There may be no bare hand contact of ready-to-eat foods. Gloves, tongs,
or tissues must be used when handling such food.
UNDERCOOKED FOODS
The advisory was given to the owner. An advisory must be added to the
menu.
CHOKE SAVING
A person trained in choke saving techniques must be available whenever
this establishment is open for business.
EXTERMINATION
Monthly services of a Licensed Pest Control Operator are required.
Please keep receipts for inspections.
SANITIZING SOLUTION
Sanitizing Solution must be accessible at each prep station and for the
patrons' tables.
Test strips corresponding to the kind of sanitizer, must be on hand to
check concentration of solution. Solution must be made daily, tested, and the
results recorded on a log sheet for examination by Board of Health inspectors.
Solution may be prepared in the 3rd bay of the 3-bay sink and spray
bottles may be filled there. Spray bottles with clean paper towels may be used,
as well as wiping pails with wiping clothes always held in the solution in the pail.
These must be clearly marked "sanitizer".
Outside area of premises, including the dumpster area, must be kept clean and
sanitary.
TRASH
Trash will be held in an outside dumpster. A grease barrel will be located
in the same area.
The dumpster must remain closed and the area must be kept clean.
ODOR
Exhaust air must be filtered in such a manner to prevent the release of
food odors to the outside of the premises.
This establishment is scheduled to open at the end of March. A change of
ownership inspection is scheduled for Monday, March 16, 2009 at 2:OOPM.
An application and check was received.
�O
David Gre nbaum Date
Sanitarian
j .pow- ; -,.o
Jin Ji Sandler Date
3lro/o
Andrea Kor Date
1 1111
1111
Tamm 11 1 1 1
STD.
_Q._____
OKR"MOOD AWJE
o� EQUIPMEN
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ma
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FURNISHED FLOOR PLAN
mud
3- p -o � 2.�
Okea Grill & Sushi Restaurant
�
335 Lafayette Street, Salem,MA ai3O ARC�
i� oa J
9 J
w
THE ARCHITECTS FORUM INC. DWG.NO.
72 MANCHESTER ROAD F
IN of "SSS
NEWTON, MASS. 02461(617) 244-4669 Date: My 18, 2008
K
` Massachusetts Department of Public Health
Bureau of Environmental Health
- 305 South Street
Jamaica Plain, MA 02130-3597
(617) 983-6700 (617) 983-6770 - Fax
Food Protection Program
Policies, Procedures and Guidelines
Issue: General Guideline for the Safe Preparation of Sushi No: RF 3-2
Background
There are several food safety concerns, which are unique to the preparation and service of sushi in
the retail setting. The rice handles best at temperatures between 70° and 80° F, which is a favorable
temperature range for pathogen growth. In addition, many people prefer to eat sushi at room
temperature, which makes refrigeration storage less desirable. Raw fish is a common ingredient in
sushi and may contain harmful bacteria and viruses. Many species of fish are known to harbor
harmful parasites. Sushi made with raw fish is often prepared alongside sushi prepared with cooked
and vegetable ingredients which increases the risk for cross-contamination of cooked products from
raw ingredients. Lastly, sushi is in demand. Once found only in Japanese restaurants, sushi is now
commonly prepared and sold in many restaurants, smaller retail markets and large supermarkets.
Sushi rice
Many sushi chefs prefer to use the rice at room temperature. Since cooked rice is a potentially
hazardous food (PHF), this practice can pose a significant health risk. There are three basic
strategies that can be used to prepare and hold the rice safely.
1. Sushi rice is typically acidified with rice vinegar. If the pH of the rice is brought down to below
4.6, the rice will no longer support the growth of pathogens and can be considered a non-PHF.
Rice that has been properly acidified can be left out at room temperature. However, if an
establishment wants to rely on acidification to make the rice safe, the pH of every batch must be
checked to insure that the rice has been rendered a non-PHF in accordance with the
Department's guideline on Making Cooked Rice a Non-PHF.
2. An establishment that chooses not to use acidification to make the rice a non-PHF must use
approved time and temperature controls to prevent pathogen growth.
3. Establishments which prepare sushi for immediate consumption may obtain a variance to use
Time as a Public Health Control to hold the rice at room temperature during preparation and
service. The variance must be in accordance with the Department's guideline on using Time as a
Public Health Control.
Parasites
Many species of finfish naturally contain parasites. These parasites do not harm the fish or hurt the
quality of the meat, but they can cause illness in humans. Because freezing kills parasites, most
finfish needs to be frozen prior to being served raw. The U.S. Food and Drug Administration (FDA)
requires that fish be frozen at-4° F for 7 days or at -357 for 15 hours in order to insure parasite
destruction. The only raw fish, which does not need to be frozen, are those species in which
Date Issued: 5/9/2001 Date Revised:
parasites are not a natural hazard. The establishment can freeze the fish on the premises but must
document that proper freezing temperatures and times were achieved. The time and temperature
records must be kept for 90 days. Alternatively, establishments can purchase fish which has already
been frozen if they first obtain a letter from the supplier stating that the fish was frozen according to
the required time and temperature specifications.
Consumer advisory
Freezing does not destroy bacterial or viral pathogens. Therefore, when sushi containing raw fish is
served or sold,the consumer should be advised of the increased risk of foodborne illness as required
in section 3-603.11 of the 1999 Federal Food Code.
Cross-contamination
Care must be taken to avoid cross-contamination between raw and cooked ingredients that are being
prepared. Each ingredient should be kept in separate containers and held at proper temperatures.
There should be separate set-ups for raw and cooked products if possible. A set-up consists of a
bamboo mat, a knife and a cutting board. If separate set-ups are not possible,then the utensils
should be cleaned and sanitized between preparation of sushi containing raw fish ingredients and
sushi containing other ingredients.
The bamboo mats are hard to clean and sanitize. Therefore the mats should be wrapped in plastic
and rewrapped in new plastic wrap at least every four hours or after use on raw fish.
Bare-hand contact
Preparing sushi requires good hand dexterity and has traditionally involved a lot of bare hand
contact. Bare hand contact with the ready-to-eat ingredients should be avoided.Nitrile gloves(non-
latex) can be used without sacrificing the "feel" and dexterity needed. If sushi chefs wish to use
their bare hands, they must first develop a written plan in accordance with the Department's policy
on Alternative to Bare-hand Contact with Ready-to-eat Foods.
Sushi has become increasingly popular in Massachusetts. Done correctly, the risks can be
minimized and the safety of sushi can be assured.
' See the exceptions in section 3-402.11(6) of the food code. For a complete list of fish in which parasites
are not a hazard see the FDA's Fish and Fisheries Products Hazards&Control Guide. The guide can be
found on line at http://vm.cfsan.fda.gov/-dms/haccp-2.html.
Date Issued: 5/9/2001 Date Revised:
• � � � CITY OF SALEM, NIASSACHUSL'I 1'S
BOARD OF 11F-AL.PH
IV
120 WASHINGTON STREET,4°i FLOOR Public Health
rrcv<m.Prnm<m.rremG.
TEL. (978) 741-1800 FAX (978) 745-0343
KIMBERLLY DRISCOLL Iramdin@salem.com
LARRY aAMDIN,16/1Z 11;I is,CI 10,01-FS
MAYOR L-IE:AI A I I A(;I,N'f
REQUEST FOR VARIANCE TO USE ACIDIFICATION AS A MEANS OF PRESERVATION OF SUSHI
RICE
Date: q zsl IZ- c
Establishment Name: C1 � �r��� Sus1 t
Establishment Address:
G [1-7 0 Salem MA 01970
I hereby request a variance to use vinegar as a means of food preservation for Sushi
Rice. Included is:
• The HACCP plan",
•
lan ,• pH Testing Method
• Log Samples
• Vinegar brine formulation
• Certification that food handlers are trained in safe food handling practices and use
of pH meter/pH testing method
• Rice pH samples will be forwarded by the Lab
• Two (2) signed sushi variance forms
Signature: J
Print Name and Title: i n i r S �` V//��
W n t r
F ECZIVZ®
JUN Z 5 201112
C1 r Ur S,4LEM
BOARD OF HEALTH
CIT' ' OF St1LEM7 NLNSSACHUSETTS
4 a
BOARD OF HEALTH
LO WASHINGTON STREET,401 FLOOR PI1b11CHP81th
Yrmm�i.Prnmmc.Pmuo.
TEL. (978) 741-1800 Pax(978)745-0343
KIMBERL EY DRISCOLL h-aindin@sadem.com
L:\lilil"RANIDIN,RS/RI(I-IS,CI IO,C11-1MAYOR HH.V:I 1 I AG F!N P
REQUEST FOR VARIANCE TO USE ACIDIFICATION AS A MEANS OF PRESERVATION OF SUSHI
RICE
Date: `1 z S 1 17Z_
Establishment Name: Q K06, 5US�q
Establishment Address:
33l
Sa ��.v� rv✓l G LI-70 Salem MA 01970
I hereby request a variance to use vinegar as a means of food preservation for Sushi
Rice. Included is:
• The HACCP plan.
• pH Testing Method
• Log Samples
• Vinegar brine formulation
• Certification that food handlers are trained in safe food handling practices and use
of pH meter/pH testing method
• Rice pH samples will be forwarded by the Lab
• Two(2) signed sushi variance forms
Signature:
Print Name and Title: i n i • S C)LJ ri e T
Hi Elizabeth, I thought you said you would come by to pick up this Variance, I might have been
mistaking. So I am mailing it and I have made a copy from my files.
Thank you,
Jinji Sandler
Okea Grill
907.607-0060
Massachusetts Department of Public Health Salem Board of Health
120 Washington Street,4r'Floor
Division of Food and Drugs Salem, MA 01970-3523
Tei. (978) 741-1800 Fax(978) 745-0343
City/Town of lalmAddress:
FOOD ESTABLISHMENT INSPIECTION REPORT Tel.
Name - to Ty of Operation(s) Type Inspection
Food Service outine
Address Risk ❑ Retail ❑ Re-inspection
Telephone 1�i Level ❑ Residential Kitchen Previous Inspection
E] Mobile Date:
Owner - HACCP YIN ❑ Temporary ❑Pre-operation
❑ Caterer ❑Suspect Illness
Person-in-Charge(PIC) ( Time El Bed&Breakfast ❑General Complaint
In: ❑ HACCP
Inspector Out: Permit No. ❑Other
Each violatto ecked requires an a!7nation on the narrative page(s)and a citation of specific provision(s)violated.
Non-compliance with:
Violations Related to Foodborne Illness lnterventlons and Risk Factors-(Red Anti-Choking 9 chokin 590.809(E) ElIVi aqt ons marked may pose an imminent health hazard and require immediate Tobacco 590.009(F) ❑ ,,;I�
Allergen Awareness 590.009(G) �
corrective action as determined by the Board of Health.
FOOq_PROTECi --- T MANAGEMEN ` _ , El 12. Prevention of Contamination from Hands
El 1 PIC Assigned/Knowledgeable/Duties
EMPLOYEE HEALTH 13, Handwash Facilities
-- - - _ --
I PROTECTION FROM'CHEMICALS. _
Ll 2. Reporting of Diseases by Food Employee and PIC ._.__ - - --
❑ 14.Approved Food or Color Additives
❑ 3. Personnel wth Infections Restricted/Excluded
❑ 15 Toxic Chemicals
FOOOrFROM APPROVED SOURCE _ __. ,�, ,__�___
-- 'TIMER EMPERATURE"CONTROLS. oterltiai 'MazardousF.oads)__
❑ 4 Food and Water from Approved Source d _ � ty
❑ 5. Receiving/Condition ❑ 16. Cooking Temperatures
❑ 6. Tags/Records/Accuracy.of Ingredient Statements ❑ 17.Reheating
❑ 7. Conformance with Approved Procedures/HACCP Plans ❑18.Cooling
PROTECTION FROM CONTAMINATION _ " � ] ❑ 19.Hot and Cold Holding
/,
El 8.Separation/Segregation/Protection ❑20.Time as a Public Health Control
J/ 9. Food Contact Surfaces Cleaning and Sanitizing IREQUIREMENTS,FOR HIGHLYSUSCEPTIBLE_POPULATI-ONSI(HSP"
`/1 -❑`10. Proper Adequate Handwashing ❑21. Food and Food Preparation for HSP
17111. Good Hygienic Practices [CONSUMERADVISORY_
E]22. Posting of Consumer Advisories
Violations Related to Good Retail Practices_(Blue Number of Violated Provisions Related
Items) Critical(C)violations marked must be corrected To Foodborne Illnesses Interventions
immediately or within 10 days as determined by the Board and Risk Factors(Red Items 1-22):
of Health. Noncritical (N)violations must be corrected Official Order for Correction:Based on an inspection
immediately or within 90 days as determined by the Board today, the items checked indicate violations of 105 CMR
of Health. 590.000/federal Food Code.This report,when signed below
C N by a Board of Health member or its agent constitutes an
24. Food and Food Protection (FC-3X5990.
23. Management and Personnel (FC-2X590.003) order of the Board of Health. Failure to correct violations il
cited in this report may result in suspension or revocation of
25. Equipment and Utensils (FC-aX5so.00 )o05) the food establishment permit and cessation of food
26.Water, Plumbing and Waste (FG5)(590.006) establishment operations. If aggrieved by this order,you
27. Physical Facility (FC-6X590.007) have a right to a hearing. Your request must be in writing
28. Poisonous or Toxic Materials (FC-7X590.008) and submitted to the Board of Health at the above address
29. Special Requirements (590.009) within 10 days of receipt of this order.
30. Other DATE OF RE-INSPECTION: I(L
tt bid.dm //6� [� l
AGI Wo& l�Q/V ,-
Inspector's Signature: Print:
PICS Signature: Print ^`h. l ; - Page 0 3Pages
♦r
me Illness ~
Violations Related to Foodborne
Interventions and Risk Factors(items 1-22) PROTECTION FROM CONTAMINATION
FOOD PROTECTION MANAGEMENT 8 Crass-contamination
1 590.003(A) Assignment of Responsibility* 3-302.11(A)(1) Raw Animal Foods Separated from
_ - _
590.003(B) Demonstration of Knowledge" Cooked and RTE Foods*
Contamination from Raw Ingredients
12 103.11 Person in ch rge-duties 3-302.11(A)(2) Raw Animal Foods Separated from,Each
Other*
EMPLOYEE HEALTH Contamination from the Environment
2 590.003(C) Responsibility of the person in charge to 3-302.11(A) Food Protection*
require reporting by food employees and 3-30115 Washing Fruits and Vegetables
applicants* 3304.11 Food Contact with Equipment and
590A03(F) Responsibility Of A Foul Employee Or An *
Applicant To Report To The Person In Utensils
Contamination from the Consumer
Charge*
590.003 G Reporting by Person in Charge' 3-306.14(A)(B) Returned Food and Reservice of Food*
3 590.003(D) Ezclusioncand Restrictions* DisposdronofAdu/teratedorCantaminated
Food
590.003(E) Removal of Exclusions and Restrictions 3-701.11 Discarding or Reconditioning Unsafe
FOOD FROM APPROVED SOURCE Food*
4 Food and Water From Regulated Sources 9 Food Contact Surfaces
590.004(A-B) Compliance with Food Law* 4-501.1.11 Manual Warewashing-Hot Water
3-201.12 Foot in a Hermetically Seated Container* Sanitization Temperatures*
3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water
3-202.13 Shell Eggs* - - Sanitization Temperatures*.
3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-temp.,pH,
3-202.16 Ice Made From Potable Drinking Water* concentration and hardness.* _
5-101.11 DrinkingWater from an Approved System* 4-601.l 1(A) Equipment Food Contact Surfaces and
r Utensils Clean*
590.006(A) Bottled eetsk ng Ye rd,,i 4-602.11 Cleaning Frequency of Equipment Fend
590.006(B) Water Meets Standards in 310 Approved
Sou J"' Contact Surfaces and Utensils'p
Shelflrsh and Fish From an Appraysd Source 4-702.11 Frequency of Sanitization of Utensils and -
3-201.14 Fish and Recreationally Caught Molluscan Food Contact Surfaces of Equipment*
Shellfish* 4-703.11 Methods of Sanitization-Hot Water and
3-20115 Molluscan Shellfish from NSSF Listed Chemical*
Sources* -
Game and Wild:'Mushrooms Approved by 10 Proper,Adequate Handwashing
Re ulato Authodt 2-301..1.1- - Clean Condition-Hands and Arms*
3-202.18 Shellstock Identification Prescm* 2-301..12 Cleaning Procedure*
590.004(C) Wild Mushrooms* 2-301.14 When to Wash*
3-201.17 Game Animals4' 11 - Good Hygienic Practices
5 Receiving/Condition 2401.11. Eating,Drinking or Using Tobacco*
3-202.1.1: PHFs Received at Proper Ten) ratures* 2401.1.2. Discharges.From the Eyes,Nose and
3-202.15 Package Integrity* Mouth*
3-101.11 Food Safe and Unadulterated* 3-30L12 Preventin Contanunation When Tasting*
6 Ta 57Rocords:Si elistvck 12 Prevention of Contamination from Hands
3-202.18 Shellstock Identification* " 590.004(E) Preventing Contamination front
3-203.12 Shellstock.Identification Maintained" Em to nes*
Tags/Records:"Fish Products - 13 Handwash Facilities - -
3402.11 Parasite Destruction*
Conveniently Located and Accessible
3-402.12 . Records.Creation and Retention* 5-203.11 . Numbers and Capacities*
590.004(x) Labeling of Ingredients* - 5-204.11 Location and Placement*
7 Conformance with Approved Procedures
5-205.11 Accessibility,Operation and Maintenance
/HA Pians Supplied with Soap and Hand Drying
3-502.11 S cfalized Processin Methods* Devices
3-502:12 Reduced ox gen acka ng,niter a* 301.11
Handwashing Cleanser,Availability
8-103.12 Confo mance with A roved Procedures* 6-301.12 Hand Drying Provision
*Denotes critical;tem in.the fwierrl t999 Pani Code ur 105 CMR 59(1.000. '
Fink Iii.FIWWW�
I]L�1J1 .i. 1 ..•�:,"1,k':_' � i11;�... 1i` -- '�3`�fl ii
VATAXYMATAM
0
'! ' I . ! rr . � .. _ ..�.1►:.. .� ' � _
u�l��. _�. 1 «',-,,.,_�. . ► .. .._ .�. . . : - �� : ter- � �
3-iOL 14<C) PHFs Received at Temperatures
Violations Related to Foodborne 111ness Interventions and Risk " According to law Cooled to
Factors(hems!-22) (Cont.). _41 Fi45`F Within 4 Hextrs"
F14PROTECTION FROM CHEMICAL$ 3.501..25 Cochin Methods for PHFs
- Food or Color Additives - -
R9 PHF Hat and Cold Holding
3-202.12 Additives* 3-501-16(11) Cold PHFs Maintained at or below
-3-302.14 Protection from Unapproved Additices'b 590.004(F) , 410145°F*
15 Poisonous or Toxic Substances 3-50l.16(A) Hot PllEs Manta ned at or above
140'F,
7-101.11 Identifying Information-Original -
3-501.16(A) Roasts Held at or above 130'F.
Containers* 20
7-102.11. Common Name-WorkingContainers* Time as a Public Health Control
7-201..11 Separation-Storage* 3-501.19 - Time asa:Public Health Control*
590.004 H) Variance Requirement
7-202.11 .Restriction-Presence and Use" - -
7-M2.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
7-203.11 Tonic Containers-Prohibitions* POPULATIONS HSP
7-204.11 Sanidzers.Criteria-Chemicals*
7-204.12 Chemicals for Washing Produce,Criteria' 21 3-801.1](A) Unpaeteutizeti Pre-packaged I.uices and
7-204.14 I)tvi encs,Criteria*
Beverages with Warning Labels*
3-801.11(6} Use of Pasteurized E °
7-205.11 ResInctricts Food Contade ,Criteria* 3-8011 l(D) Raw or Partially Cooked Animal Food and
7-206.31 Restricted Use Pesticides;Criteria* Raw Seed S Not Served.
c 7-206.12 - Rodent Bait Stations* 3-801.11 C Unopened Food Package Not Re-served.
7-205.13 Tracking Powders,Pest Control and
Monitoring*
� CONSUMER ADVISORY _
t TIMEITEMPERATURE CONTROLS 22 3-603.11 1 Consumer Advisory Posted for Consumption of
16 Proper Cooking Temperatures for Animal Fonds That are Raw.Undercooked or
Not Otherwise Processed to Eliminate
5 PHFs Pathe*rare.* +s�"r f
3-401,2lA(1)(2) Eggs- 155`F 15 Sec. a < 3-302"13 Pasteurized Eggs Substitute for Raw Shell
Eggs-Immediate Service 145 Fi5sec
E
3401.7 I(A)(2) Comminuted Fish.Meats&Game
Animals-155°F 15 sec.' SPECIAL REQUIREMENTS
j 3 40L1k(B)(I)(2} Pork and Beef Roast-130°F 121 min* 590"009(A)-(D) Violations of Section 490.009(A)-(D)in
t 3-401.11(A)(2) Ratites,Injected Meats-155°F 15
L see.r catering,mobile food,temporary and
3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be
Staffing Containing Fish,Meat, debited under the appropriate sections
y
Poultry or Ratites-1 tis°F 15 sec, * above if related to foodborne illness
3-401.11(C)(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Other
t 1450F* 590.009 violations relating to good retail
3-401,12 Raw Animal Foods Cooked in a practices should be debited under#29-
Microwave 165F* Special Requirements.
3-401 A I(A)(1)(b) All Other PHFs-145'F 15 sec.
17 Reheating for Hot Holding VIOLA77ONS RELATED TO GOOD RETAIL PRACTICES
3403.11(A)&(D) PHFs 165'17 15 sec. * (Items 23-30)
3403.11(B) Microwave- 165'F 2 Minute Standing Critical,mid non-critical violations,which do not relate to the
Time* foodborne illness interventions and risk factors listed above, can be
i 3403.11(C) Commercially Processed RTE Food- found in the following sections of the Food Code and 105 CMR
i 140°F* 590.000.
c 3-403.11(E) Remaining Unsliced Portions of Beef i Yom ( Good Recall PracBces .FC 54D.t70t)
Roasts* 23. Ma�gement and Personnel iFC-2 .003
j 18 II
Proper Cooling of PHFs 24, Food and Foci Protection IFC-3 .044 j
y 25. 11Equipment and Utensils _ FC-4 .005
3-501.14(A) Cooling Cooked PHFs from 140'F to ! 26, + Water.Plumbi and waste i FC-5 .006
70'F Within 2 Hours and From 70T 27. 1 Physical Facility i FC-6 .607
iI to 41`Fi45'F Within 4 Hours.* i 26. ' Poiswtous or Toxic Materials I FC-7 .008 i
l 3-501,14(6) Cooling PHFs Made From Ambient r29. S eeiai Requirements
Temperature ingredients to 41'F/45'
y Within 4 Hours*
Demes critical mai in the federal 1999 Foal Code w'105 C.Mk 190.000.
}r{
1
MA
' r►�.'s�.� ,.�: /1 a /II Ji �. .� �L► - .. - ' �J .1
NMI[" � ._: - .. -POMP, IMPM
r
. ... . . . .
., Voluntary Compliance U Employee
Exclusion
Re-inspection Sc uled 13 Emergency Suspension
. . .. . .
... i -
C3 Emarg� u Emergency Closure
U Voluntary Disposal U Other:
..• • ,
3-501.1.4(C) PHFs Received at Temperatures
Violations Related to Foodborne fitness lnterjentions and Risk According to law Cooled to
Factors(Hems Y-22) (Cant.) - 41'Ff45°F Within Homs.
f PROTECTION FROM CHEMICALS 3-501..15 Coollina Methods for PHFs
14 Food or Color Additives 19 PHP Hot and Coad Raiding
---- 3-501.16(11) Cold PHFs Maintained at or below
3_202.12 Protection Additives*
fret 590.004(F) 4101450 F*
3-302 ._..___ ..._.-...._ r
from roved Additives* 3-50L16(A) Hot PRFs Maintained at or above
15 Poisonous or Toxic Substances
140
7-101.11 Identifying Information-Original Roasts
Containers* 3SOl.t6(A) Roasrs Held at or above OWE *
7-102.11. Common Name-WorkingContainers,* 20 Time as a Public Health Control
7-201.11 Separation-Storage* 3-501.19 Time as a Public Health Control*
7-202.11 .Restriction-Presence and Use* 590.004H) Varian uiremem
7-202.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
7-203.11 'Toxic Containers-Prohibitions* POPULATBOHS HSP
7-204.11 Sanitize",Criteria-Chemicals*
7-204.12 Chemicals for WashingProduce,Criteria' 2i 3-&41.1.1{A) Unpasteurized Pre-packaged Tutees and
7-204.14 Drying Agents.Criteria* lieverages with Warning labels*
3-801.11(6) Use of Pasteurized Eggs*
7-205.11 Incidental Food Contact,Lubricants* 3-801.11(D) Raw or Partially Cooked Animal Food and
7-206.11 -Restricted Use Pesticides,Criteria* Raw Seed Sprouts No Served.*
7-206.12 Rodent Bait Stations" 3-80IAI C Unopened Food Package Not Re-served.
7-206.13 Tracking Powders,Pest Control and
Monitarin * CONSUMER ADVISORY
T6MEtTEMPERATURE CONTROLS 22 3-603.11 Consumer Advisory Posted fur Consumption of
F6 Proper Cooking Temperatures for Animal Foods That are Raw.Undercooked or
F6 Proper Cooking Temperatures for
PRFs Not Otherwise Processed to Eliminate
3-401.IIA(1)(2) Eggs- 155°F 15 Sec. - Pathogens.' "D°'nor
Eggs-Immediate Service 145'Fi5sec* 3-302.13 Pasteurized Eggs Substitute for Raw Shell
3-401.11(A)(2) - Comminuted Fish.Meats&Game
E
AnimAs-155°F 15 sec. "
3-401.11(B)(1)(2) Pori:and Beef Roast-130'F 121 min* SPECIAL REQUIREMENTS
3-401.11(A)(2) Ratites,Injected Meats-155`F 15 590.009(A)-(D) Violations of Section 590.009(A)-(D)in
sea.* catering,mobile food,temporary and
3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be
Stuffing Containing Fish,Meat, debited under the appropriate sections
Poultry or Ratites-165'F 15 sec.* above if related to foodborne illness
3401.11(0)(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Other
1450F* 590.009 violations relating to good retail
3401.12 Raw Animal Foods Cooked in a practices should be debited under#29-
Microwave 165F* Special Requirements.
3-401.11(A)(1)(b) All Other PHFs- 145'F 15 sec.*
17 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
3403AI(A)&(D) P1..TFs165'F15see. * (Items 23-30)
3-403.11(B) Microwave 165`F 2 Minute Standing Critical,mid non-critical violations,which do not relate to the
Tine* foodborne illness interventions and risk factors listed above, can be
3403.11(C) Commercially Processed RTE Food- found in the fallowing sections of the Food Code and 105 CMR
1400F'* 590.000.
3403.1l(E) Remaining Unsliced Portions of Beef item I Good Retail Practices _XC7 59(1.000
Roasts* `(-23. i Mana4ement and Personnel I. FC-2 .003 - .I
18 Proper Cooling of PHFs 1 24 i Food and Fob Protect a FC-3 .004
1 25. 1 Equipment and Utensils I FC-4 .005 1
3-501.14(A) Cooling Cooked PRFs from 140°F to V ager.Ptt tubinq and Waste FC-5 .608
70°F Within 2 Homs and From 70`F 27. 1 Physical Facility : FC--6 1 .007
to 41`F/45'F Within 4 Hou".* 1 28. ; Poisonous or Toxic Materials I FG-7 .008 i
3-501.M(B) Coiling PRFs Made From Ambient 29. Sial Requirements 009
Temperature Ingredients to 41°F/45°F i 30, i Oma ---� `
Within 4 Hours* s:svcsmaso.a-�:,
'Demes critical min in the federal 1999 F(xid Cale o 1010MR 190.000.
l
S