Sushi Jin

• Menor Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Warewash facilities: installed/maintained; test strips
  Nota del inspector (en inglés): Quaternary ammonium sanitizer tablets are used in this facility. Test strips were not available. [corrective action] Provide test strips to ensure sanitizer is used at appropriate concentration - per label, 200 PPM to 400 PPM.
• Menor Químicos guardados o usados de forma insegura
  Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
  Redacción oficial (en inglés): Toxic substances properly identified, stored, used
  Nota del inspector (en inglés): Observed a can of "Raid" insecticide in this facility. [corrective action] Domestic insecticides may not be used in a public food facility. Remove the can from this facility. Recommend providing routine pest control service.
• Menor Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Food storage: food storage containers identified
  Nota del inspector (en inglés): Observed a white chest freezer in the outdoor trash enclosure area. Freezer was being used to store packaged fish. [corrective action] Food and equipment must be within an approved fully enclosed facility. Move the freezer into the facility.

No se registraron infracciones en esta inspección.

• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Consumer advisory for raw or undercooked foods
  Nota del inspector (en inglés): Menu lacks the proper disclosure and reminder for the serving of raw fish items. [CA] Provide consumer disclosure and reminder for the sale of raw or undercooked animal-derived foods.
• Menor Problemas con equipos o utensilios
  Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
  Redacción oficial (en inglés): Equipment, utensils: Approved, in good repair, adequate capacity
  Nota del inspector (en inglés): Observed the use of a VacMaster VP230 to ROP raw meats without approval. [CA] All equipment shall be approved, installed properly, & meet applicable standards. Discontinue use of the ROP machine until an SOP has been submitted and approved by this department. Machine impounded. Removed machine or obtain SOP approval by 7/10/2025
• Menor Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Food separated and protected
  Nota del inspector (en inglés): Facility preparing fish within the three compartment warewashing sink. [CA] Food preparation shall only occur in approved areas. Discontinue use of the three compartment sink to prepare food. Use the sink approved for food preparation.
• Menor Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Food storage: food storage containers identified
  Nota del inspector (en inglés): A white chest freezer is stored in the outside dumpster room. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Relocate freezer into the storage room of the facility or remove freezer from the premises by 6/17/25.
• Menor Problemas de mantenimiento del local
  Los pisos, paredes, techos, la iluminación, la ventilación o las áreas de basura necesitaban reparación o limpieza. Por lo general son menos urgentes que los problemas de manejo de alimentos, pero igual deben corregirse.
  Redacción oficial (en inglés): Adequate ventilation/lighting; designated areas, use
  Nota del inspector (en inglés): Observed the use of charcoal box grills under the shared hood at the front cook line. [CA] Equipment utilizing solid fuel shall be operated under a dedicated ventilation hood. Relocate charcoal grill to rear ventilation hood unused by other cooking equipment.
• Crítica Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Compliance with variance/ROP/HACCP Plan
  Nota del inspector (en inglés): Facility is using a VacMaster to ROP raw fish, shrimp, chicken and pork stored within the reach in freezer and walk in fridge. Items lacked date labels. Facility lacks an approved HACCP or operating procedure. PIC stated the items were sealed less than 24 hours prior. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] Vacum sealed chicken removed from bag at the time of inspection. Other items time labeled with a sealing date of 6/09/25. Items shall be removed from bags prior to 6/11/25. Facility intends to submit an SOP for review and approval to utilize ROP for 48 hours or less. Due to the high risk of possible growth and toxin production of Clostridium botulinum when using Reduced Oxygen Packaging method, we want to ensure a stringent safety protocol is in place before the use of ROP. *If you plan to reduce oxygen package for less than 48 hours you may submit a standard operating procedure (SOP) to our department for review and approval, so a directive can made based on your SOP. To submit the HACCP to California Department of Public Health, please see below: HACPP details from CDPH: https://www.cdph.ca.gov/Programs/CEH/DFDCS/CDPH%20Document%20Library/FDB/FoodSafetyProgram/HACCP.pdf CDPH retail food program service request application-HACCP plan review request: https://www.cdph.ca.gov/CDPH%20Document%20Library/ControlledForms/cdph8601.pdf The section in the CRFC that specifies specialized food process or packaging potentially Hazardous food using a reduced oxygen packaging at retail that require HACCP: 114419 When a HACCP plan is required (2) Packaging POTENTIALLY HAZARDOUS FOOD using a REDUCED-OXYGEN PACKAGING method as specified in Section 114057.1, except if the FOOD FACILITY uses a REDUCED-OXYGEN PACKAGING method to package hazardous FOOD that always complies with the following standards with respect to packaging the hazardous FOOD: (A) The FOOD is labeled with the production time and date. (B) The FOOD is held at 41 degrees Fahrenheit or lower during refrigerated storage. (C) The FOOD is removed from its package in the FOOD FACILITY within 48 hours after packaging. 114419.1. Contents of a HACCP plan For a FOOD FACILITY that is required under Section 114419 to have an HACCP PLAN, the plan and specifications shall indicate all of the following: (a) A flow diagram of the specific FOOD for which the HACCP PLAN is requested, identifying CRITICAL CONTROL POINTs and providing information on the following: (1) Ingredients, materials, and EQUIPMENT used in the preparation of that FOOD. (2) Formulations or recipes that delineate methods and procedural control measures that address the FOOD safety concerns involved. (b) A FOOD EMPLOYEE and supervisory training plan that addresses the FOOD safety issues of concern. (c) A statement of standard operating procedures for the plan under consideration including clearly identifying the following: (1) Each CRITICAL CONTROL POINT. (2) The CRITICAL LIMITs for each CRITICAL CONTROL POINT. (3) The method and frequency for monitoring and controlling each CRITICAL CONTROL POINT by the FOOD EMPLOYEE designated by the PERSON IN CHARGE. (4) The method and frequency for the PERSON IN CHARGE to routinely verify that the FOOD EMPLOYEE is following standard operating procedures and monitoring CRITICAL CONTROL POINTs. (5) Action to be taken by the PERSON IN CHARGE if the CRITICAL LIMITs for each CRITICAL CONTROL POINT are not met. (6) Records to be maintained by the PERSON IN CHARGE to demonstrate that the HACCP PLAN is properly operated and managed. (d) Additional scientific data or other information, as required by the DEPARTMENT, supporting the determination that FOOD safety is not compromised by the proposal.