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HomeMy WebLinkAboutMiscellaneous - 315 TURNPIKE STREET 4/30/2018 (17)(:7 �hise corp. AFC SUSHI @ MERRIMACK COLLEGE WARRIORS DEN 315'Turnpike Street North Andover, MA 01845 Submittal Date: January 3, 2013 Sushi Manager/Person in Charge: Masa Ichikawa ;. /1 Z'.i 33 F,k .�f .nv 9 Rancho Utsmtn�uw r- ©2013 Advanced Fresh Concepts Franchise Corporation 119205 S. 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O O 7-M- 2 Q- O y --m- - m- - i� � _ O 0 c N c RX Date/Time 0110412013 08:37 P.001 y7�yTi7 �a D J m a m aso�oww'ws�owwwwanat+���.rTT77Y� F c � ° x� !f/w/�7 sln.wnwl GlG YU ����p$S �/� � aM m \ �i8uox�eaer raNwon a RR w 66F q tiJ9 a Y 1 l SNVld ,IV13Z1 V 30VIcJ :3*AbVW g pao °a IV lift �j: 0 a A. r 1 Federal�dys!•ti� MOW: 1,PRSS3 t ^E! ` ITEM: PROJECT NAME: OATE - REFRIGERATED SELF -SERVE LOW PROFILE SPECIALTY_ MERCHANDISER MODEL ❑ LPRSS3 ❑ LPRSS4 ❑ LPRSSS ❑ LPRSS6 Maximize your display potential with Federal's low -profile, refrigerated self serve merchandiser. Bring product to the customer for increased sales with the reduced labor of a self -serve display case. Available in lengths of Y, 4, 5, and 6'. STANDARD FEATURES • Steel base construction with choice of six standard • Rear access to the refrigeration system for quick easy service. laminates on exterior. Other finishes optional. • Easily accessible light switch, power switch, and adjustable • Block trim. temperature control. • Two tiers adjustable solid black metal shelves. • Energy-saving night curtain. • Stainless steel display deck and block interior ends and • Electronic temperature control maintains 38° to 40°F back panel. Glass end panels. with on -demand defrost. • Horizontal top light. Undershelf lights are optional. • R40A Refrigerant.�y • On -demand PTC condensate evaporator provided for • Thermometer provided: o totally self-contained system. A condensate. pump is _ • Adjustable feet. required on the LPRSSS and LPRSS6 and remote cases. . Continuous line•ups'ore available for remote applications: • Easily cleaned, rustproof, insulated evaporator,coil . Cord and plug.- compartment. • UL Safety and,UL-Sanitation listed. - • Insulated:with high density foam. _ •- DOE 2012=Gom ia� n , MERRTMACICCOLLEGE C. CgiagnFood Service Equip. P ge: 1-1 .:F6dera1-1ndusthCs,_ - -'MadmulftSS3 Itelil#:tl' - OPTIONAL ACCESSORIES: O Special Base Finish O lights Below Shelves O LED Lighting O Casters: Recessed or Exposed O legs O Remote Refrigeration O Solid Rear Sliding Access Doors O Two -Tier Display Step in Lieu of Shelving O Glass or Stainless Shelving in Lieu of Black Metal O Flush End Panels for Counter Installations REARVIEW SPECIFICATIONS: Oloining Kit for Continuous Lineups O Reflective End Glass O Stainless Steel Interior, Including Shelves O Security Night Cover O Front Non Refrigerated Display Merchandiser O Front or Rear Condensing Unit Air Discharge O Condensate Pump O Condensate Evaporator Assembly (Field Install, Dedicated Circuit( 34.1 10DI 1a12 14.12 46 45.8 t" _26J5 -moi 31 END VIEW 12 PLAN VIEW FRONT VIEW 72 Model Dimensions L W H Shipping Weight (Ibs) Shelf Area (Square Feet) Self-contained with Condensate Pan 208.230/60/1 Remote with Condensate Pump 120/60/1 O LPRSS3 36" x 34" x 46" 457 11 120/60/1 1/3 HP • 16 AMPS 2 AMPS O LPRSS4 48" x 34" x 46" 560 15 120/60/1 1/3 HP • 16 AMPS 2 AMPS O LPRSS5 60" x 34" x 46" 650 19 230/60/1 1/2 HP • 9 AMPS 3 AMPS O LPRS56 1 72" x 34" x 46" 750 24 230/60/1 • 3/4 HP • 10 AMPS 3 AMPS - - • - --- — -- - ------ - — ---_ i • Case temperature will vary if the air curtain is disrupted. ! • The rear of the unit needs to be 6" from a wall. , • Refrigerated cases are designed to operate in a maximum environment of 75°F ambient and 55°x6 relative humidity. • Due to continuing engineering improvements, specifications are subject to change without notice. FEDERAL INDUSTRIES A Stondex Company -- 215 FEDERAL AVENUE, BELLEVILLE, WISCONSIN 53508.9201 PHONE: 8003564206 - 7 FAX: 608.4243234 EMAIL: geninfo@fedeiatind.cem WEBSITE: wwviJe'deralind.com U` V - - — --, ❑ {Is ❑ 'r/ 12 -NERRIMACK COLLEGE C. *C A d.S0 'Ce_Eglup:, �age: 12"�� Y - - Project: Item No: SR=42HZP Commercial Electric Rice Cooker SR-42HZP Specifications Servings Raw Rice 8.6 lbs. (23.6 oz. cups) Servings 74 - 3 oz. portions, 54 - 4 oz. portions Cook Time Approximately 30 minutes Technical Specifications Power Source 120 V AC, 60 Hz Power Consumption 1550 W Amperage 12.9 Amps Cord Length 67" Net Weight 12.1 lbs. (5.5Kg) Carton Size 17" W x 17"D x 10-1/2"H Master Carton 2 cartons in shrink wrap Master Carton Weight 27 lbs. Master Carton Cu. Ft. 3.51 Color Silver Thermostat for Precision Control The rice cooker will maintain the cooked rice warm for up to 2 hours under nominal" operating conditions, virtually eliminating burning or overcooking of the rice. As a result, rice is cooked to the Chef's preference. Easy Push -Button Operation The push of a button starts the rice cooking. As soon as the rice is cooked, the unit shuts itself off. Alternate Uses Not only does it cook rice but can braise, heat liquids and cook many different items - call or see our web page for Chefs Technical Support for recipes. Large Capacity SR-42HZP can cook up to 23 cups (4.4 qts) in approximately 30 minutes. Panasonic 5o78,SZ ff(Mp Oo48 Panasonic's electric Rice 16-x1=, 1 14-1/e • Large Cooking Capacity - 74 servings of 3 oz. portions Cooker is ideal for restaurants, • Thermal Safety Fuse built-in convenience stores and vending coffee service use. • Automatic Shut-off • Stainless Steel Lid • Easy -to -clean Removable Pan Liner UL and NSF Approved SR-42HZP is built with a durability and attention to safety that has earned certification from both Underwriters Laboratories and the National Sanitation Foundation for commercial use. Direct Heating System Specially sheathed heating elements heat the pan bottom directly which minimizes heat loss and in turn saves energy costs. A thermal safety fuse will protect the unit from possible temperature rise. Easy -to -clean Removable Pan Liner The included Aluminum Alloy pan liner lifts easily out of the cooker to make washing and rinsing a breeze. An Optional "Non -Stick" pan liner is available. *Ambient room temperature of 70°F and pan covered. Panasonic Appliance & Commercial Group Division of Matsushita Electric Corporation of America Executive Offices: One Panasonic Way, Panazip 4A-1, Secaucus, NJ 07094 Toll Free: 1-888-350-9590 www.panasonic.com/cmo Grant, Michele From: Sharon WRIGHT [sharonlea@afcsushi.com] Sent: Monday, January 07, 2013 3:25 PM To: Grant, Michele Subject: RE: AFC Variance Request Attachments: Merrimack College.pdf Hi Michele, Attached is what I have from Merrimack for our equipment layout. Please advise if you need something more detailed. Regards, Sharon From: Grant, Michele [mailto:mgrantCa)townofnorthandover.com] Sent: Monday, January 07, 2013 12:14 PM To: Sharon WRIGHT Subject: RE: AFC Variance Request Hi Sharon, Could you please draw a diagram of the area in which you plan on utilizing for preparation. To include: Hand Sinks Prep Sinks 3 -Bay Refrigeration/Freezer units Storage units/areas Etc. Thank you, Michele E. Grant Public Health Agent Town of North Andover 1600 Osgood St I Suite 2035 North Andover, MA 01845 Phone 978.688.9540 Fax 978.688.8476 Email mgrant(@townofnorthandover.com Web www.TownofNorthAndover.com From: Sharon WRIGHT [mailto:sharonlea(5)afcsushi.com] Sent: Monday, January 07, 2013 2:40 PM nn WdLUI111111. V I#Vff1lGV IJ U0.01 r.UU I 1103 qqa ra , w.�' ® 10010 wN 41fµmwq MLil• pppl��'/��T7�� 0 �C C� IfNY0 nrr1IMG1 ��/'G KL{ Q,mo@@ !i W \Y�MHUU i NONNOO m I i� tn aC 7,�� Q sNVld 1IV1311 '9 3Ot! 1d.L3NaVW 3 ,no pa Q �B aaip i� R c� U a �. I RECEIVED Food Establishment I JAN 07 2013 TOWN OF NORTH ANDOVER "TH DEPARTMENT ' Plan Review Guide t= FOOD ESTABLISHMENT PLAN REVIEW APPLICATION IS TO BE COMPLETED BY THE OPERATOR AND SUBMITTED TO THE REGULATORY AUTHORITY — at least 60 days in advance before commencement of any food establishment planned openings. TOWN OF NORTH ANDOVER, MA Regulatory Authority 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 Date: NEW - New construction, not yet built / REMODEL - partial or major renovation of existing establishment CONVERSION — existing establishment that you are pur acing Ch Ak i 118 CIO w TIM Name of Establishment: ��- S'uslnl gg YMd dt 6((f4m Corporate Name: &4VdVtCei Tm6 CAn� fi!t4 %1dS,C C Qygw4vh Category: Restaurant , Institution , Daycare , Retail Market , Other Sublal 14-e -&t . Establishment Address: -3(5* tVf A f % 0� , Aor% Wow , K -A 01W (WaVkts DM) Phone: (at location if available) E-mail Contacts: S%5i re hl -eq @ a JC r kShi - C0 -M Name of Owner: AAyaytA GvvAget -VVC1V(CWe C16fiV�l Mailing Address: I9o`t.OS S- Layrel r Telephone: C310) 901- 35-ao tkt - 09 Applicant's Name (if different than owner): karan Wf Title (owner, manager, architect, etc.): ►'t o-oc Qpey L ' Mailing Address a0% s. L-tvw Pam P - Telephone: 6�4,, C7l0> %Dy - 376b to ivu*v u!jgg , GI $ A Cel : (101) "I'll -457 Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 1 of 20 Date Received: BOH office use only Date Review completed: BOH office use only: Approved / Denied w ate Revised application Received: BOH office use only Date Review completed: BOH office use only: Approved / Denied Technical Assistance with the Permitting Process The Town Planning Department offers the option of attending a Technical Review Committee (TRC) meeting to all applicants. As the applicant, I acknowledge that I have received an explanation and understand that the purpose of the TRC meeting is it to assist me in the various town processes needed to open my establishment. If declined I understand that I have forfeited this opportunity to learn more about the North Andover permitting process. I wish to attend or decline (circle one) participation in the TRC process. pate of TRC (BOH only) General Information Hours of Operation: Sun C[MeA Thurs Ili t — kpv Mon A 4Fri (I am—bfn, Tues UAAJR? Sat vS Wed IlAm- kon ➢ Number of Seats for customers:_ ➢ Number of Staff: 1-2 (Maximum per shift) Total Square Feet of Facility: �Va:n0 ➢ Number of Floors on which operations are conducted ➢ Maximum Daily Meals to be Served: (approximate number) Type of Service: (check all that apply) ➢ Breakfast W ➢ Lunch T9P ➢ Dinner e Sit Down Meals _ Take Out Caterer Mobile Vendor Other Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 2 of 20 Please enclose the following documents: ✓ Proposed Menu (including seasonal, off-site and banquet menus) �ceCe Manufacturer Specification sheets for each piece of equipment shown on the plan ,DTI`ser ml{- �I�`�� SII exr`i oh� �Site plan showing location of business in building; location of building on site including alleys, streets; K and location of any outside equipment (dumpsters, well, septic system - if applicable) Aen•Sknrmlfi drawn to scale of food establishment showing location of equipment, plumbing, electrical services and mechanical ventilation ,Dews �Ernp Equipment schedule CONTENTS AND FORMAT OF PLANS AND SPECIFICATIONS 1. Provide plans that are a minimum of 11 x 14 inches in size including the layout of the floor plan accurately drawn to a minimum scale of 1/4 inch = 1 foot. This is to allow for ease in reading plans. 2. Include: proposed menu, seating capacity, and projected daily meal volume for food service operations. -Show the location of each piece of equipment. Each must be clearly labeled on the plan with its common name. Each unit must be sequentially numbered and the numbers must correspond to the equipment specification sheets and an equipment schedule. All self-service hot and cold holding units must have sneeze guards. 5. Label and locate separate food preparation sinks when the menu dictates to preclude contamination and cross -contamination of raw and ready -to -eat foods. 6. Clearly designate adequate hand washing lavatories for each toilet fixture and in the immediate area of food preparation, cooking and ware washing. (a hand sink should be located within 10 feet of each area for easy access for all food handlers) 7. Provide the room size, aisle space, space between and behind equipment and the placement of the equipment on the floor plan. 8. On the plan, represent auxiliary areas such as storage rooms, garbage rooms, toilets, basements and/or cellars used for storage or food preparation. Show all features of these rooms. 9. Include and provide specifications for: a. Entrances, exits, loading/unloading areas and docks; b. Complete finish schedules for each room including floors, walls, ceilings and coved juncture bases; c. Plumbing schedule including location of floor drains, floor sinks, water supply lines, overhead waste -water lines, hot water generating equipment with capacity and recovery rate, backflow prevention, and wastewater line connections; Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 3 of 20 d. Lighting schedule with protectors; (1) At least 110 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; (2) At least 220 lux (20 foot candles): (a) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (b) Inside equipment such as reach -in and under -counter refrigerators; (c) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and (3) At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. e. Food Equipment schedule to include make and model numbers and listing of equipment that is certified or classified for sanitation by an ANSI accredited certification program (when applicable). f. Source of water supply and method of sewage disposal. Provide the location of these facilities and submit evidence that state and local regulations are complied with; g. A mop sink or curbed cleaning facility with facilities for hanging wet mops; h. Garbage can washing area/facility; i. Cabinets for storing toxic chemicals; j. Dressing rooms, locker areas, employee rest areas, and/or coat rack as required; k. Site plan (plot plan for new construction) PLEASE CIRCLE/ANSWER THE FOLLOWING QUESTIONS FOOD PREPARATION REVIEW Check categories of Potentially Hazardous Foods (PHF's) to be handled, prepared and served. CATEGORY* (YES) ( 1. Thin meats, poultry, fish, eggs (hamburger; sliced meats; fillets) 2. Thick meats, whole poultry (roast beef; whole turkey, chickens, hams) ( ) (✓) 3. Cold processed foods (salads, sandwiches, ve eg tables) 4. Hot processed foods (soups, stews, rice/noodles, gravy, chowders, casseroles) Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 4 of 20 5. Bakery goods (pies, custards, cream fillings & toppings) ( ) (✓j 6. Other FOOD SUPPLIES: 1. Are all food supplies from inspected and approved sources? NO Pl ulse S� ek,c�gS 2. What are the projected frequencies (daily, weekly, etc) of deliveries for Frozen foods , Refrigerated foods , and Dry goods MaM ort ail cis-VW4 3. Provide inform tion on the amount of space (in cubic feet) allocated for: Dry storage Cale 485.0444 Sh4/lack ,lK eo*5 MA C+� �� 106'60 l IVA0 64114 r� . Wok ham as ski � Refrigerated Storage d8stghafied She(vm-c 1r< ,eki5b WalfC� o--4 nwlit: NArl Jv6oion a ddi cc d OW Frozen storage i Yam 1h I96 WAIV at AklU 10fAah 0 O �` id'I�+.� . J 4. How will dry goods be stored off the floor? 01 I � � - -fly Aetr, jf is Vtot NO&A :6 gtgk,4si IA' o COLD STORAGE: 1. Is adequate and approved freezer and refrigeration available to store frozen foods frozen, and refrigerated foods at 417 (5°C) and below? 12Y NO 2. Will raw mea poultry and seafood be stored in the same refrigerators and freezers with cooked/ready-to- eat foods? 6/ NO If yes, how will cross -contamination be prevented? 3. Does each refrigerator/freezer have a thermomete YES NO Number of refrigeration units: Number of freezer units: 4. Is there a bulk ice machine available? YES Is ice packaged and sold for retail? YES Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540^- Fax: 978.688.8476 Page 5 of 20 THAWING FROZEN POTENTIALLY HAZARDOUS FOOD: Please indicate by checking the appropriate boxes how frozen potentially hazardous foods (PHF's) in each category will be thawed. More than one method may apply. Also, indicate where thawing will take place. i Food Thawing Method *Thick or Bulk Frozen *Thin/Portioned Frozen Refrigeration V/ see 1, _fop -- _� i *Frozen foods: approximately one inch or less = thin, and more than an inch = thick. PREPARATION: 1. Please list categories of foods prepared more than 12 hours in advance of service.YES 2. Will food employees be trained in good food sanitation practices NO Method of training: Vl(�d 0 0LK4 A ae!t Otr w 2- t•"in1 Number(s) of employees: oZ Dates of completion: D�0 ol- Etch Qd GeAfi A*11 � IL' S 3. Will sable gloves and/or utensils and/or food grade paper be used to prevent handling of ready-to-eat food YES NO 4 here a written policy to exclude or restrict food workers who are sick or have infected cuts and lesions? S NO Please describe briefly, G ray {mob -MI-e , -4Kgx Tvrl-p ` �64 j f4et Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845--Phone: 978.688.9540-- Fax: 978.688.8476 Page 6 of 20 �� Running Water Less than 70°F(21 °C) Microwave (as part I dor e enNaS ov►�y . ✓ �� �'7 1 f 1--- of cooking process) Cooked from Frozen state 'Other (describe) Will employees have paid sick leav YES .NO 5. How will cooking equipment, cutting boards, counter tops and other food contact surfaces which cannot be submerged in sinks or put through a dishwasher be sanitized? Chemical Type: &W* m I q Concentration: 0 Test Kit NO 6. Will ingredients for cold ready -to -eat foods such as tuna, mayonnaise and eggs for salads and sandwiches be pre -chilled before being mixed and/or assembled?<D/NO If not, how will ready -to -eat foods be cooled to 41'F? 7. Will all produce be washed on-site prior to use?&S ' NO Is there a planned location used for washing produc < YE / NO Describe h� M�61 WA Sti Ulm ' If not, describe the procedure for cleaning and sanitizing multiple use sinks between uses. 8. Describe the procedure used for minimizing the length of time PHF's will be kept in the temperature danger zone (41 °F - 1407) during preparation. O� -10 (p�n� ll toot-, phm"b Ylrf.PSSA �St NO'{t Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 7 of 20 9. Where raw meats, poultry and seafood are prepared in the same work area or using the same equipment as cooled/ready to eat foods, how will cross contamination be prevented? �coe Se& 9M � 1- • I � ,11 eh 14ti ( Ptnb--fib) 10. Please list all PHF's you plan to serve which will/may not be cooked to the previously listed minimum temperatures. A proper "consumer advisory" warning notation must be printed on menu or menu boards. k 61ju ner Adv [uc. Wt',I b? os C iIa ease (inehus linclude q (VnsUtfi'er AOSAVy e4f- . Da 4VWH NeNO & PWMA finht 00 +V youh rrfM,-AAe 11. Provide a HACCP plan for specialized processing methods such as vacuum packaged food items prepared on-site or otherwise required by the regulatory authority. f jCt OKA ItoS "eKcl vied 1h 1te �P wlav� o.al --$* 12. Will the facility be serving food to a highly susceptible population? YES If yes, List measures taken to comply with code requirements. COOKING: 1. Will food product thermometers be used to measure final cooking/reheating temperatures of PHF's. u YES / NO What type of temperature measuring device: Minimum cookine time and temveratures of Product utilizing convection and conduction heating eauivment: ➢ beef roasts ➢ 130°F (121min) ➢ solid seafood pieces ➢ 145°F (15 sec) ➢ other PHF's ➢ 145°F (15 sec) ➢ eggs: ■ Immediate service 145°F (15 sec) pooled* 155°F (15 sec) (*pasteurized eggs must be served to a highly susceptible population) ➢ pork ➢ 145°F (15 sec) ➢ comminuted meats/fish ➢ 155°F (15 sec) ➢ poultry ➢ 165°F (15 sec) ➢ reheated PHF's ➢ 165°F (15 sec) 2. List types of cooking equipment. N St' GaY�wi�,c i GI �d Co�car ati� c(7 ed 1�rc S . Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 8 of 20 HOT/COLD HOLDING: 1. How will hot PHF's be maintained at 140°F (60°C) or above during holding for service? Indicate type and number of hot holding units. A- 2. How will cold PHF's be maintained at 41°F (5°C) or below during holding for service? Indicate type and number of cold holding units. l �etn� s Spla y Cast -r- Gold k o jd; q k v4 COOLING: Please indicate by checking the appropriate boxes how PHF's will be cooled to 41°F (5°C) within 6 hours (140°F to 70°F in 2 hours and 70°F to 41°F in 4 hours). Also, indicate where the cooling will take place. COOLING THICK THIN MEATS THIN SOUPS/ THICK METHOD MEATS GRAVY SOUPS/ NOODLES GRAVY Shallow Pans REHEATING: N' 1. How will PHF's that are cooked, cooled, and reheated for hot holding be reheated so that all parts of the food reach a temperature of at least 1657 for 15 seconds. Indicate type and number of units used for reheating foods. Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845^—Phone: 978.688.9540-- Fax: 978.688.8476 Page 9 of 20 / Ice Baths Reduce Volume or Size Rapid Chill Other (describe) 2. How will reheating food to 165°F for hot holding be done rapidly and within 2 hours? A. FINISH SCHEDULE ben, s. �r 01� S�aHe aS Mehnvrla��. C�61 . 1 V-1 bee .j 6� G�i>� firAtlfi Materials selected must be durable and appropriate to the area and its intended use. High moisture and food splash areas must be non-absorbent, smooth and easily cleanable. All openings must be tight fitting, properly sealed and without voids. Applicant must indicate which materials (ie. quarry tile, stainless steel, 4" plastic coved molding, etc.) will be used in the following areas. (be specific) Kitchen FLOOR COVING WALLS CEILING Bar Food Storage Other Storage Toilet Rooms Dressing Rooms Kitchen Garbage & Refuse Storage Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 10 of 20 Mop Service Basin Area Warewashing Area Walk-in Refrigerators and Freezers �erm�t- B. INSECT & RODENT CONTROL �qm.e as µeyy�lkq,Ck� - kYc- u,� e`l 'f' APPLICANT. PLEASE CHECKAPPROPRL4TE BOXES. U Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 11 of 20 YES NO N/A 1. Will all outside doors be self-closing and rodent proof? 2. Are screen doors provided on all entrances left open to the outside? 3. Do all openable windows have a minimum #16 mesh screening? 4. Is the placement of electrocution devices identitied on the plan? 5. Will all pipes & electrical conduit chases be sealed; ventilation systems exhaust and intakes protected? 6. Is area around building clear of unnecessary brush, litter, boxes and other harborage? 7. Will air curtains be used? If yes, where? 8. Do you have a plan to have a contract pest control company? If yes, list company name, describe frequency of inspection and type of service. Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 11 of 20 a C. GARBAGE AND REFUSE CAwt 4�- ue(�,*'atk cvll' -e - M'(� Olt V6C .q,,,,Y INSIDE YES NO /A 9. Do all containers have lids? 10. Will refuse be stored inside? If so, where? 11. Is there an area designated for a garbage can or floor mat cleaning? OUTSIDE 12. Will a dumpster be used? Number: Size of: a. Number: b. Size of: c. Frequency of Pick -Up? Indicate days and how often 13. Will a compactor be used? Number: Size: Frequency of Pick -Up 14. Will garbage cans be stored outside? 15. Describe surface and location where dumpster/compactor/garbage cans are to be stored. 16. Describe location of grease storage receptacle 17. Is there an area to store recycled containers? 18. Is there any area to store returnable, damaged goods? Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 12 of 20 e. ( e S Nerywi D. PLUMBING CONNECTIONS Sam N�f�a lht c The FDA Food code and plumbing requirements do not replace or supersede the MA State Plumbing Code, which also must be fully met; instead, it highlights potential hazardous circumstances and particular types of equipment common to food service operations that, if through improper design or installation, could result in contamination of food or water supply. Please indicate proposed properly installed equipment. Equipment Code Confirmed Describe/ Comments Requirements by Operator i please initial Dish Machine Backflow prevention device ; u Steam Jacketed Kettle Indirect Waste Backflow prevention device Indirect Waste Steamer Backflow prevention device Indirect Waste Garbage Disposals or dish table troughs; 1 Submerged inlets At all hose connections Garbage can washer i Carbonated beverage dispenser Backflow prevention device Backflow prevention device Backflow prevention device Carbonated Backflow prevention device I Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 13 of 20 Refrigerator condensate/ drain lines Indirect Waste Ice storage bins Indirect Waste All sinks Air Gap Ice Cream dipper wells Air Gap Other 19. Are floor drains provided & easily cleanable, if so, indicate location: E. WATER SUPPLY r =Pw� 20. Is water supply public ( ) or private O ? 21. If private, has source been approved? YES ( ) NO ( ) PENDING ( ) Please attach copy of written approval and/or permit. 22. Is ice made on premises ( ) or purchased commercially ( )? N�h If made on premise, are specifications. for the ice machine provided? YES O NO A Describe provision for ice scoop storage: Provide location of ice maker or bagging operation wl k 23. What is the capacity of the hot water generator? Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 14 of 20 24. Is the hot water generator sufficient for the needs of the establishment? Provide calculations for necessary hot water 25. Is there a water treatment device? YES ( ) NO ( ) If yes, how will the device be inspected & serviced? 26. How are backflow prevention devices inspected & serviced? F. SEWAGE DISPOSAL 0-MeD7' 27. Is building connected to a municipal sewer? 28. If no, is private disposal system approved? Please attach copy of written approval and/or permit. 29. Are grease traps provided? If so - where? YES( ) NO ( ) YES ( ) NO ( ) PENDING ( ) YES( ) NO (✓j P /A Note: Grease Traps must have the following sign. The language in bold is specific; please do not change it in any way. If you have one or more interior grease traps please note the plumbing code 248 CMR 10.09 (m): 1. 1A laminated sign shall be stenciled on or in the immediate area of the grease trap or interceptor in letters one -inch high. The sign shall state the following in exact language: IMPORTANT This grease trap/interceptor shall be inspected and thoroughly cleaned on a regular and frequent basis. Failure to do so could result in damage to.the piping system, and the municipal or private drainage system(s). G. DRESSING ROOMS 30. Are dressing rooms provided? YES( ) NO (,)' Alk 31. Describe storage facilities for employees' personal belongings (i.e., purse, coats, boots, umbrellas,etc.) Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 15 of 20 H. GENERAL Mack jS ibl� `� coo � aKci aptlhs die ISA ck,e� �•�I aho H�� s ?a �ar 32. Are insecticides/rodenticides stored separately from cleaning & sanitizing agents? YES(, NO( Indicate location: 33. Are all toxics for use on the premise or for retail sale (this includes personal me)ications), stored away from food preparation and storage areas? YES ( NO ( ) 34. Are all containers of toxics including sanitizing spray bottles clearly labeled? YESVNO ( ) Note: Material Safety Data Sheets (MSDS) are required to be kept for all chemicals on the premises. Where will the MSDS information be kept on display for easy access in an emergency? SSO WAVItka1 Cevicl See) (s tm�w4 4P b c Wt oN site of Til -P Sksl� b00- pt all -ernes,, aw&y t,*, �d ct 35. Will linens be laundered on site? YES( ) NO (.,/ If yes, what will be laundered and where? If no, how will linens be cleaned? 36. Is a laundry dryer available? YES () NO (V� 37. Location of clean linen storage: 38. Location of dirty linen storage: 39. Are containers constructed of safe materials to store bulk food products? YES (WNO ( ) Indicate type: COX 9 � QQphoV CeAy4yK 40. Indicate all areas where exhaust hoods are installed: 01p, LOCATION FILTERS &/OR EXTRACTION DEVICES SQUARE FEET FIRE PROTECTION AIR CAPACITY CFM i AIR MAKEUP CFM Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 16 of 20 41. How is each listed ventilation hood system cleaned? q 00 4 uii s L" s�� ai ill �0�S iv I. SINKS C(,ea(A VPH�I°tii�� k*m 42. Is a mop sink present? YES (/NO ( ) If no, please describe facility for cleaning of mops and other equipment: 43. If the menu dictates, is a food preparation sink present? YES NO O detail answer J. DISHWASHING FACILITIES 44. Will sinks or a dishwasher be used for warewas ing? Dishwasher( Two compartment sink ( ) Three compartment sink 45. Dishwasher Type of sanitization used: Hot water (temp. provided) Booster heater Chemical type Is ventilation provided? YES ( ) NO QS IAG(Mlaa4- ` 46. Do all dish machines have templates with operating instructions? YES( )NO( ) 46. Do dish machines have temperature/pressure gauges as required that are accurate? YES ( ) NO ( ) 48. Does the largest pot and pan fit into each compartment of the pot sink? YES ( ) NO ( ) If no, what is the procedure for manual cleaning and sanitizing? Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845^ Phone: 978.688.9540^-- Fax: 978.688.8476 Page 17 of 20 49. Are there drain boards on both ends of the pot sink? YES( ) NO ( ) 50. What type of sanitizer is used? ❑Chlorine ❑Iodine ternary ammonium ❑Hot Water ❑Other 51. Are test papers and/or kits available for checking sanitizer concentration? YES K. HANDWASHING/TOILET FACILITIES V,S I� 52. Is there a handwashing sink in each food preparation, cooking and warewashing area? YES ('(NO ( ) 53. Do all handwashing sinks, including those in the restrooms, have a mixing valve or combination faucet? YES( NO () 54. Do self-closing metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet? YES ( ) NO ( ) 55. Is hand cleanser available at all handwashing sinks? YES (vj'NO ( ) 56. Are hand drying facilities (paper towels, air blowers, etc.) at all handwashing sinks? YES (�4NO ( ) 57. Are covered waste receptacles available in each restroom? YES ( ) NO ( ) 58. Is hot and cold running water under pressure available at each handwashing sink? YES ( ) NO ( ) 59. Are all toilet room doors self-closing? YES ( )NO( ) 60. Are all toilet rooms equipped with adequate ventilation? YES O NO ( ) 61. Are handwashing signs and instructions posted in each employee restroom? YES ( ) NO ( ) Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 18 of 20 L. SMALL EQUIPMENT REQUIREMENTS 62. Please specify the number, location, and types of each of the following proposed for on site use: Slicers Cutting boards Can openers Mixers Floor mats Other STATEMENT: I hereby certify that the above information is correct, and I fully understand that any deviation from the above without prior permission from this Health Regulatory Office may nullify final approval. Signature(s) Print: a ht owner(s) or responsible representative(s) Date: V1 0A ab 1 -11) Approval of these plans and specifications by this Regulatory Authority does not indicate compliance with any other code, law or regulation that may be required --federal, state, or local. It further does not constitute endorsement or acceptance of the completed establishment (structure or equipment). A preconstruction inspection with equipment in place and a preopening inspection of the establishment will be necessary to determine if it complies with the local and state laws governing food service establishments. Page Last Updated: 10/27/2009 Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845^—Phone: 978.688.9540-- Fax: 978.688.8476 Page 19 of 20 MI mwd AFC CORPORATE USE. ONLY Franchise Corp. TM an•a Sanitation Operating Procedure &Methods Manual pH 140 �J Copyright © 2010 by Advanced Fresh Concepts Franchise Corporation. All rights reserved. No part of this publication may be reproduced, transmitted or manipulated by any means, electronic or mechanical, including photocopy, without written permission of Advanced Fresh Concepts Franchise Corporation. The Southern Tsunami® logo is a registered trademark of Advanced Fresh Concepts Corporation and is used under license by Advanced Fresh Concepts Franchise Corporation, a wholly owned subsidiary of Advanced Fresh Concepts Corporation. The ServSafe@ logo is a registered trademark of the National Restaurant Association Educational Foundation, and used under license by National Restaurant Association Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association. NSF® and its morklsl are registered trademarks of NSF International. ColorpHost® is a registered trademark of EMD Chemicals Inc. VictoryTm Fruit/Vegetable Wash is a registered trademark of Ecolab, and used under license by Ecolab. RAID® is a registered trademark of SC Johnson Brands, and used under license by SC Johnson & Son. C-1 15609 el �C« Copyright © 2010 Advanced Fresh Concepts Franchise Corporation W ul ma O Table of Contents Introduction ------- --- - -- - - - - - - - - - - - 1 AFC Manuals -- -- - - -- - - - - - - - ---- - - - ----- 1 T.T.C. vs. pH Controlled Locations---------------------------------------------------------------------------- 1 Daily Logs ------------------- Rules for Providing Safe Food--------------------------------------------------------------------------------- 2 Personal Hygiene & Personal Cleanliness____________________________________________________________________ 2 Handling Employee Illnesses------------------------------------------------------- -------------------------- 4 Storage of Personal Belongings------------------------------------------------------------------------------- 6 Equipment--------------------------------------------------------------------------------------------- 7 Thermometers - - - - - --- - - - - - - - - - - - -- - --- - ---- 8 Purchasing Food and Supplies-------------------------------------------------------------------------------- 9 Lettersof Guarantee------------------------------------------------------------------------------------------- 9 Flowof Food------------------------------------------------------------------------------------------------- 10 FoodStorage------------------------------------------------------------------------------------------------ 10 Receiving--------------------------------------------------------------------------- ------------------------. 12 Food Allergens ------------------------- - ------------------------------------------------------------ -------- 13 FoodPreparation-------------------------------------------------------------------------------------------- 14 CoolingFood--------------------------------------------------------------------------------------- Defrosting---------------------------- 16 ------------------------ 17 Protecting Food During Service------------------------------------------------------------------------------ 17 FoodSampling----------------------------------------------------------------------------------------------- 18 ProperLabeling--------------------------------------------------------------------=------------------------- 20 ShelfLife----------------------------------------------------------------------------------------------------- 21 Cleaning& Sanitizing--------------------------------------------------------------------------------------- 22 Chemical Storage------------------------------------------------------------- --------- 24 Maintenance of Shared Spaces----------------------------------------------------------------------------- 25 Pest Control ------------------- ----------- 25 HACCP------------------------------------------------------------------------------------------------------- 26 Laboratory Analysis of Sushi _____-__-_------------------------------------------------------ _______________ 27 ConsumerAdvisory----------------------------------------------------------------------------------------- 27 ServSafe® & Food Handler's Certificate ___________________________________________ 27 Food Service - Business License / Health Permit to Operate ________________________________________________ 28 TheHelper ---------------------------------------------------------------------------------------------------- - Inspection Reports from Enforcement Agencies-------------------------------------------------------------- 28 AFCInternal Audits------------------------------------------------------------------------------------------ 28. Delivery Locations------------------------------------------------------------------------------------------- 29 Additional Store Requirements ________________________________ ------------------------------ ---__----------_ 29 Questions?--------------------------------------------------------------------------------------------------- 29 156 09 el CAEC.y., Copyright © 2010 Advanced Fresh Concepts Franchise Corporation Ee Introduction Advanced Fresh Concepts Franchise Corporation (AFC) is dedicated to providing and maintaining excellence in our products and service through quality assurance, food .safety, and safe operating practices. AFC is firm on its belief that proper training and practices are the keys to success. All franchisees are required to attend training at AFC headquarters. Training includes: operating the sushi bar, sushi making, food safety and sanitation practices, and 16 hours of ServSafe® training. This manual is designed to provide you with instruction on the fundamentals of operating the sushi bar in accordance with sanitary regulations and safe food handling. You and your employees must learn and follow all procedures to ensure the safety of the food you produce in your operation. Please familiarize yourself with the details and procedures in this manual as well as your ServSafe Essentials textbook. AFC is a strong advocate of world-class quality, world-class service, and world-class safety. AFC Manuals AFC has provided you with three different manuals that must be kept at the sushi bar. You may not take or keep these manuals at home under any circumstance. Manuals Kept at the Sushi Bar Contents Binder Color 1. SOM - Standard Operation Manual General operation procedures for the sushi bar Green 2. SSOP - Standard Sanitation Operating Procedures & Methods Manual AFC olicies and procedures that pertain to safe food handling in accordance with local enforcement agencies Blue 3. Daily log Journal pH Controlled or TTC Logs Red * Delivery Log Delivery Log Orange * Delivery Logs are only required for sushi bars that deliver sushi to other AFC approved delivery locations. I.T.C. vs. pH Controlled Locations pH Controlled — pH controlled locations are required to have a pH meter and take the pH of each batch of prepared white sushi rice. pH controlled locations have an approved variance or HACCP plan with the local enforcement agency which enables you to store the prepared white sushi rice at room temperature. T.T.C. — stands for Time & Temperature Control. These locations are not required to use the pH meter to measure the pH of their prepared white sushi rice. Instead, time and temperature is used to control bacterial growth in the rice. You may not voluntarily switch your T.T.C. location to pH, or pH controlled location to T.T.C. under any circumstance. Contact your local Regional Manager or AFC headquarters if you are unsure whether your sushi bar location is T.T.C. or pH controlled. 156 09 el CCd, Copyright © 2010 Advanced Fresh Concepts Franchise Corporation Daily Logs You are required to maintain your Daily Log Journal on site. Logs must be completed diligently and completely. Falsification of logs is NOT acceptable under any circumstance. At least 6 months worth of logs must be available for review at the sushi bar. Logs must be stored in chronological order in a neat and orderly manner. It is highly recommended that you keep at least 2 years worth of logs at home. If you have any questions regarding filling out the logs, you may contact your Regional Manager or AFC Headquarters (Franchise Services or Food Safety) for support. Your Daily Log Journal, the red binder, contains 6 months worth of logs. Detailed instructions and an example on filling out the Daily Logs are available at the Instructions tab in the Daily Log Journal. Logs must be filled out daily after each task is completed. After 6 months has elapsed, AFC will mail you 6 months of replacement logs to place into the binder. Place the old logs into another folder and keep it at the sushi bar. A sample copy of the "Daily Logs" can be found at the Appendix tab in this manual. Rules for Providing Safe Food • Practice good personal hygiene and personal cleanliness. • Purchase food from approved suppliers. • Hold food at proper temperatures. • Practice proper cooling procedures. • Practice proper food storage. • Properly clean and sanitize food contact surfaces. 01 Personal Hygiene & Personal Cleanliness INFECTED LESION • An infected lesion is a cut or injury infected with pathogens. • Food handlers with an infected lesion on their hand are required to properly wash and bandage the lesion, and wear disposable gloves over the bandage prior to touching food or equipment. • A dry, durable, tight -fitting bandage must cover infected lesions that are located on other parts of the body. HAIR RESTRAINT • Hair restraints are used to keep hair away from food, and the food handler's hands away from their hair. • Food handlers must always wear a hair net, or a hair net and their Happi Hats, no exceptions! • Food handlers with excessive arm or body hair must wear clothing that covers the hair adequately to effectively keep it from contaminating food and food contact surfaces. 2 CCd, Copyright © 2010 Advanced Fresh Concepts Franchise Corporation 156 09 el SINGLE -USE GLOVES • Disposable gloves used at the food facility must be food grade and latex free. • Disposable gloves MUST ALWAYS be worn when handling ready to eat food. • Remove and dispose the gloves when leaving the sushi bar or after the gloves have been contaminated. Example: You must change your gloves after; touching raw meat, handling an allergen, touching yourself, taking out the trash, going to the restroom or break. • Disposable gloves are only to be used one time and are never reused. • Disposable gloves are only to be used AFTER proper hand washing. • Cover open cuts or sores on your hands with a bandage before putting on gloves. HAND WASHING Most foodborne illnesses are caused by improper hand washing. Hand washing is very simple and the best way to prevent foodborne illness. It is very important to always wash your hands when appropriate and to wash your hands properly. Hand Washing Station • The hand washing station is for hand washing only and not to be used for food preparation, to clean or warewash. Do not store food in basin. • The hand washing station must be supplied with liquid hand soap and single use paper towel. • The hand washing station may be equipped with hand sanitizer. Hand sanitizer is used to lower the number or microorganisms on your hands and can only be used after proper hand washing, not in place of. • Do -not wash your hands at the food preparation sink or the 3 -compartment sink. • The hand washing station must be maintained easily accessible at all times. In other words, do not block the hand washing station with a trash can or place empty containers into the basin, this is not easily accessible! • The hand washing station is for hand washing only. Steps for Proper Hand Washing 1. Turn on the hot water. Make sure the water is hot, and then turn on the cold water until the water is at a comfortable temperature to wash your hands. Water must be at least 100°F for hand washing. 2. Apply liquid soap to your hands. 3. Rub and lather your hands and the exposed portions of your arms with soap for at least 20 SECONDS. 4. If available, clean under your fingernails using a nail scrub or brush. 5. Rinse your hands and the exposed portions of your arms thoroughly under warm water. 6. Only use paper towels to dry your hands. DO NOT USE CLOTH OR SHARED TOWELS. 7. Use the paper towel to turn off the water. Do not use your clean hands. S. If available, use hand sanitizer to sanitize your hands. Wash your hands BEFORE: • Entering a food service station • Handling raw and ready -to -eat foods • Touching serving utensils, equipment, and unwrapped single service and single use articles O • Putting on new gloves • Handling raw foods of different animal origin • Serving foods 156 09 el �Ca Copyright © 2010 Advanced Fresh Concepts Franchise Corporation I 4 Wash your hands AFTER: • Visiting the restroom • Touching yourself 0 Taking out the trash • Working with raw food • Cleaning or handling cleaning chemicals • Activities that contaminate your hands • Handling live animals • Coughing, sneezing, or using a tissue • Using tobacco, eating, or drinking • Handling soiled equipment or utensils Example: Food handlers must to wash their hands after using the restroom. Upon returning to the sushi bar, he/she must wash their hands again. DISCHARGING FROM EYES, NOSE, AND MOUTH Food handlers that are constantly sneezing, coughing, or have a runny nose that causes discharging from eyes, nose, or mouth, are not allowed to work at the sushi bar. EATING, DRINKING, OR TOBACCO USE Eating, drinking, or tobacco use is prohibited in any food preparation, food storage, equipment storage, or equipment cleaning areas. PROPER ATTIRE ON THE JOB • Hair — Hair past the shoulders must be tied or clipped back. A hair net, or a Happi Hat and hair net, must be worn. • Hands — Fingernails must be trimmed, filed, and clean. No false nails or nail polish. • Uniform — Happi Coat, Happi Hat, name badge, and apron must be worn and kept clean at all times of operation. No baseball caps unless they are issued to you by the store you are operating at. The uniform may not be worn anywhere outside of the store. The uniform must be removed prior to going on breaks or going home, and the uniform may not be worn from home. • jewelry — No earrings, bracelets, watches, large dangling necklaces, and rings. Only one solid wedding band is allowed. (Handling Employee Illnesses I EXCLUDING ILL EMPLOYEES Employees are required to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. The employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the employee: ( CAEC_, Copyright © 2010 Advanced Fresh Concepts Franchise Corporation 156 09 el ON 1. Has any of the following symptoms: • . Vomiting, Diarrhea, • Jaundice, • Sore throat with fever, or • A lesion containing pus such as a boil or infected wound that is open or draining and is: - On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single -use glove is worn over the impermeable cover, - On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or - On other parts of the body, unless the lesion is covered by a dry, durable, tight -fitting bandage; 2. Has an illness diagnosed by a health practitioner due to: • Norovirus, • Hepatitis A virus, • Shigella spp., • Enterohemorrhagic or shiga toxin -producing Escherichia coli, or • Salmonella Typhi; 3. Had a previous illness, diagnosed by a health practitioner, within the past 3 months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a health practitioner; 4..Has been exposed to, or is the suspected source of, a confirmed disease outbreak, because the employee consumed or prepared food implicated in the outbreak, or consumed food at an event prepared by a person who is infected or ill with: • Norovirus within the past 48 hours of the last exposure, • Enterohemorrhagic or shiga toxin -producing Escherichia coli, or Shigella spp. within the past 3 days of the last exposure, O . • Salmonella Typhi within the past 14 days of the last exposure, or • Hepatitis A virus within the past 30 days of the last exposure; or 5. Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual who works or attends a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused as listed in #4. 0 The person in charge shall exclude the employee from the food facility when an employee exhibits any of the symptoms as listed in #I The person in charge shall notify AFC and the local enforcement agency and exclude the employee from the food facility when an employee is diagnosed or exposed to an illness listed in #2 - #5. REINSTATING EXCLUDED EMPLOYEES The person in charge may reinstate an employee who was excluded, as specified in the previous section under "Excluding III Employees" # 1, if the food employee: 1. Is asymptomatic for at least 24 hours; or 2. Provides the person in charge written medical documentation from a health practitioner that states the symptom is from a noninfectious condition. 156 09 el CAC Copyright © 2010 Advanced Fresh Concepts Franchise Corporation 5 The person in charge may reinstate a employee who was excluded, as specified in the previous section under "Excluding III Employees" #2 - #3, if the food employee: 1. Obtains approval from the local enforcement agency and 2. Employees excluded for jaundice has been jaundiced for more than 7 calendar days. 3. Employees that were excluded due to hepatitis A virus, or S. typhi, or Norovirus infection, the employee must provide to the person in charge written medical documentation from a health practitioner stating that the employee is free of the infection. 4. Employees that were excluded due to Shigella spp., or Enterohemorrhagic or shiga toxin -producing Escherichia coli infection, the employee must provide to the person in charge written medical documentation from a health practitioner stating that the employee is free of the infection based on test results showing 2 consecutive negative stool specimen cultures that are taken: • Not earlier than 48 hours after discontinuance of antibiotics, and At least 24 hours apart. Reinstate a employee who was excluded and was exposed to one of the following pathogens, as specified in the previous section under "Excluding III Employees" #4 - #5: 1. Norovirus and one of the following conditions is met: • More than 48 hours have passed since the last day the employee was potentially exposed; or • More than 48 hours have passed since the employee's household contact became asymptomatic. 2. Shigella spp. or Enterohemorrhagic or shiga toxin -producing Escherichia coli and one of the following conditions is met: • More than 3 calendar days have passed since the last day the employee was potentially exposed; or • More than 3 calendar days have passed since the employee's household contact became asymptomatic. 3. S. Typhi and one of the following conditions is met: . • More than 14 calendar days have passed since the last day the employee was potentially exposed; or • More than 14 calendar days have passed since the employee's household contact became asymptomatic. 4. Hepatitis A virus and one of the following conditions is met: • The employee is immune to hepatitis A virus infection because of a prior illness from hepatitis A; • The employee is immune to hepatitis A virus infection because of vaccination against hepatitis A; • The employee is immune to hepatitis A virus infection because of IgG administration; • More than 30 calendar days have passed since the last day the employee was potentially exposed; • More than 30 calendar days have passed since the employee's household contact became jaundiced. ILLNESS POLICY FORM You and your employees must read and sign the "Illness Policy Form" prior to starting the first day of work in the sushi bar. The "Illness Policy Form" can be found at the Appendix tab in this manual. A copy of the signed agreement for all chefs and helpers must be kept at the sushi bar at all times. (Storaae of Personal Belonainas I Employee personal belongings such as tea pots, coffee cups, bottled water, lunch bags, sweaters, etc., must be stored in an area separate from all areas in the kitchen including, preparation, storage, and dishwashing areas. Your lunch or personal drink may not be stored inside the sushi bar's reach in cooler. Sweaters or jackets may not be stored at dry storage areas. Talk to the Deli or Store Manager, or contact your local Regional Manager if you _ have any problems with locating an area to store your personal belongings. 6 CAEC�. Copyright © 2010 Advanced Fresh Concepts Franchise Corporation 156 09 el Equipment 0 APPROVED U01 IN Equipment.such as rice cookers, cutting boards, food storage containers, and storage units must be NSF® approved. Equipment used in the food facility cannot be made from lead, copper, brass, zinc, antimony, and cadmium. These metals can react with and contaminate food. Look for the symbol on your food containers and food preparation equipment. FOOD CONTACT SURFACES All food contact surfaces must be: • Smooth, non absorbent and easy to clean • Free from breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections • Free from sharp internal angles, corners, and crevices Equipment or utensils made from or containing any wood parts cannot be used at the sushi bar. CUTTING BOARDS THAT ARE NOT REMOVABLE 01 Your workstation may include a white polyethylene (cutting) board that is permanently affixed to your cooler. These boards are not removable and cannot be sufficiently cleaned. If your workstation does include a cutting board that is not removable for sufficient cleaning, you must place a separate cutting board on top that can be removed for cleaning. CONDITION All equipment or utensils being used in the sushi bar must be maintained, clean, and in good condition or good repair. Glue or tape cannot be used to try to repair equipment. Examples: • Vegetable peeler — must be discarded if the metal blades start to rust. • Vegetable shredder — must be clean when in storage. Always check to make sure none of the screws on the shredder are missing after you have shredded vegetables. • Cutting board — must be replaced if there are deep cuts running throughout the board or dark stains that cannot be removed. • Knives — must be replaced if they have broken tips or cracked handles. • Rice cooker lid — replace if the handle is cracked, broken, or missing. Replacement rice cooker lids can be ordered from AFC Distribution. 156 09 el � C' Copyright © 2010 Advanced Fresh Concepts Franchise Corporation 7 Thermometers A thermometer must be used for taking internal temperatures of food that are recorded on your logs. To be an accurate indicator, the thermometer must be calibrated daily and inserted properly. You can use digital thermometers that are easy to calibrate by pushing a button. Bi -metallic stemmed thermometers must include a calibration tool. A functional thermometer must be available for use at the sushi bar. TAKING TEMPERATURES The stem of the thermometer must be washed, rinsed, and sanitized prior to and after use. Sanitize the stem of the thermometer prior to and between taking temperatures of food by using approved alcohol wipes or sanitizer. When taking temperatures, insert the stem of the thermometer into the thickest part of the food, wait for the temperature on the thermometer to stabilize before you take your reading. TYPES OF THERMOMETERS • Digital Thermometer PDT300 — This thermometer provides a very fast and accurate reading and the numbers are displayed digitally on the thermometer's screen. It is capable of reading temperatures between —58°F to 300°F. The sensing area takes the temperature of your food. This thermometer uses batteries, so it is recommended that you keep extra batteries at your sushi bar in case the batteries run out. u t t Sensing Area On/Off Button Calibration Button Bi -metallic Stemmed Thermometer — This thermometer is very inexpensive and must be capable of reading temperatures between 0°F to 220°F. In order for the bi-metallic stemmed thermometer to take an accurate reading, the thermometer stem must be placed deep enough into the food so that the immersion area and sensing dimple are inside the food. Laser Gun Style Thermometers — MAY NOT be used to take food temperatures at the sushi bar. Cooler or Freezer Thermometers — Coolers, freezers, and display cases must be equipped with a temperature measuring device to measure the warmest part of the unit. Most coolers and freezers are equipped with thermometers that are permanently affixed to the unit. It is recommended that you place an additional thermometer inside the unit in case the permanently affixed thermometer malfunctions. Calibrate to 32'F 07 2201 'i Calibrating Nut i Sensing Dimple moi; 3 a i� D 0 Ca Copyright © 2010 Advanced Fresh Concepts Franchise Corporation 156 09 el O 0 CALIBRATION Calibrate — to make sure your thermometer gives accurate readings by adjusting to a standard. • All thermometers must be calibrated daily. The bi-metallic thermometer must also be re -calibrated when dropped. Ice -Point Method — calibrating using the freezing point of water (32°F). This method is performed using ice and water. • Digital Thermometer PDT3O0 Calibration 1. Completely fill a container with ice and add enough water to cover the ice. Stir. 2. Turn on the thermometer; place the stem of the thermometer into the ice water covering the sensing area. 3. Press and hold down the D -H button until you see the word "CAL" on the digital display. 4. "32" will appear on the digital display. Calibration is now complete. • Bi -metallic Stemmed Thermometer Calibration 1. Completely fill a container with ice and add enough water to cover the ice. Stir. 2. Place the thermometer into the calibrating tool so the calibrating nut is aligned with the wrench of the tool. 3. Place the stem of the thermometer into the ice water covering the immersion area and sensing dimple. 4. Wait for the dial to stop moving. 5. Turn the calibration nut to adjust the thermometer to 32°F. Do not remove the thermometer from the ice water while adjusting. Calibration is now complete. [Purchasing Food and Suaplies I All food must be purchased from AFC approved suppliers. Due to food safety and quality assurance purposes, all food products such as meats, rice, and sauces as well as food content items (i.e. sushi containers) must be purchased from AFC approved suppliers. Some locations have a produce purchasing program available where you are required to purchase all your produce from a certain vendor; otherwise, you are required to purchase produce from an approved identifiable supplier. Consult with your local Regional Manager to verify whether the location you are working at participates in a produce purchasing program. f Letters of Guarantee Suppliers write letters guaranteeing the frozen fish has been properly processed for use in the sushi bar. These letters are required by local enforcement agencies and can be found at the Letters of Guarantee tab in this manual. Updated "Letters of Guarantee" are mailed to you annually, or sooner as required by local regulations. It is your responsibility to keep "Letters of Guarantee" in this manual up-to-date and available for review at all times. Contact your Regional Manager or AFC Headquarters if you have not received or cannot locate up-to-date Letters of Guarantee. 156 09 el CC, Copyright © 2010 Advanced Fresh Concepts Franchise Corporation i ■ ■- V■ ■ VVM Flow of Food — path of food from receiving, storage, preparation, cooking, cooling, holding and serving. The chat below is an example of the flow of food for your sushi bar. Check food for damage and proper temperature. •' Store food at proper temperature. •' • Cooking rice, slicing vegetables, cutting fish, etc. z H Putting the ingredients together and rolling the sushi. Z 1 Placing the sushi into approved packaging. 0 it o� =41010111= Cool sushi to 41 T or below in cooling equipment. IU - Placing cooled packages of sushi into the display case. HOW TO & LOCATION Food must be stored in a clean and sanitary manner in a clean, dry location, at least 6 inches off the floor where it is not exposed to splash, dust, or other contamination. Food may only be stored less than 6 inches off the floor if it is stored on wheels or on a pallet where it can be easily moved. Do not store food in your home, personal vehicle, locker or break rooms, restrooms, garbage rooms, mechanical rooms, or under sewer lines that are not shielded to intercept potential drips, under any leaking water lines, or under any sources of contamination. HOLDING FOOD AT PROPER TEMPERATURE Temperature Danger Zone — temperatures between 41"F and 140°F. This is the temperature range where bacteria may grow. • Always hold cold foods 41'F or below, and hot foods 140°F or above. DANGER ZONE Temperature Abuse — when food is held at the Temperature Danger Zone for extended periods of time. • Always practice diligent preparation by only bringing out enough food necessary for immediate use. 0 ECo,.., Copyright © 2010 Advanced Fresh Concepts Franchise Corporation 156 09 el EO REFRIGERATED STORAGE Foods that are required to be stored under refrigeration must be stored inside the cooler at 41'F or below. Foods must be properly labeled and stored in a manner as to prevent cross contamination and must be stored according to their minimum cooking temperature requirement. Below is a diagram of how foods are stored according to their minimum cooking requirements. Proper Food Storage in the Refrigerator *Raw foods must be stored BELOW ready -to -eat. FREEZER STORAGE Frozen foods must be stored in the freezer unit and maintained solidly frozen. DRY STORAGE Foods stored in dry storage must be held between 50°F to 70°F and humidity between 50 - 60%. KEEP ORIGINAL BOXES The original boxes or containers that the food comes shipped in must be retained or kept until all the contents in the box have been used up. The original boxes contain important information on them such as manufacturer name, origin, and lot number. The enforcement agency may need to review this information during inspections, or in case AFC needs to perform a product recall. 156 09 el CC' Copyright © 2010 Advanced Fresh Concepts Franchise Corporation 12 DISPLAY CASE Sushi temperature must be 41 °F or below. 0 • All packages of sushi must be properly cooled down to 41'F or below prior to placing into the display case. The display case is for cold holding, not cooling! • DO NOT stack packages of sushi higher than 2 in the display case or past the load line (if applicable). • DO NOT block the air vents. GENERAL FOOD STORAGE & CROSS CONTAMINATION It is very important to always store cooked, raw, and foods of different animal origin in separate containers to prevent and/or minimize cross contamination. Never store more than one food product in the same container during defrosting, preparation, or storage. Each product must be stored in its own individual container. Examples: • Do not store eel and baby shrimp in the same container. Eel and baby shrimp are different allergens. Refer to the "Food Allergens" section for additional information on allergens. • Do not store tuna and grilled chicken in the some container. Tuna is an allergen and a raw meat product. FOOD STORAGE CONTAINERS • All food storage containers used in the sushi bar must be NSF® approved. Using the Deli or Seafood Department's disposable plastic/paper containers, foam/plastic trays, or plastic bags for food storage is prohibited since these containers are not NSF approved and are considered disposable. • All containers of food must be covered with a tight fitting lid with the exception of food being cooled. • Containers of unprepared foods with excessive water may be lined with soak pads, not paper towels. • Prepared sushi and salads may only be stored inside sushi containers purchased from an AFC approved source. SCOOPING FOOD FROM CONTAINERS Scoops used for dispensing food from containers must have a handle. Ice machine style scoops are best for scooping food from large bulk containers, such as rice. Do not use deli containers, bowls, food storage containers, disposable containers, or any containers without a handle as a scoop for food. The handle of the scoop must also be stored upright and away from the food. The handle may not be touching or buried inside the food. , Receiving Inspection — making sure that the shipment meets safety requirements. This includes checking the temperature, appearance, and packaging. • Items not meeting receiving criteria are to be rejected and returned to the driver. Ask the driver for an "Exception Report" and contact AFC Distribution Department for a credit memo. Receiving — taking in shipments, inspecting, accepting or rejecting, labeling and storing. • Shipments must be received when there is enough time to take temperatures and inspect all items. • All Products must be sanitary, free from moisture, offensive odors, and contaminants. • When testing food product temperature, ensure temperature is taken from the thickest part (center or middle of the food product) or multiple places. Refrigerated foods must be received at 41 °F or below. • Frozen foods must be received solidly frozen. Frozen foods that have large ice crystals and water stains on the box have been defrosted and refrozen and must be rejected. • Dry foods must be received between 50°F to 70°F. Conned foods must have the label intact and in good condition. Reject cans that are swollen, rusted, expired, or missing labels. (&c, Copyright© 2010 Advanced Fresh Concepts Franchise Corporation 156 09 el • Food product or packages — that appear soiled, contaminated, beaten up, punctured, attacked by vermin, spoiled/moldy, expired, or showing any signs of abuse during transportation must be rejected. • Fresh produce — must be fresh, firm to the touch, and free from mold or contamination. Soft, rotting, severely bruised, or moldy produce must be rejected. FIFO — FIRST IN FIRST OUT FIFO — a method of supply rotation where older supplies are used first and newer supplies are used later. • label your shipments during receiving. In FIFO, the product with the earliest date would be used first. C� 0 0 0 In this case the box labeled with the date 6/15 would be used first, then the box labeled 8/20. Food Allergens Millions of Americans suffer from food allergies. Allergies are a body's negative reaction to the food they eat. Some occur quickly while others may take several hours. Some Symptoms: • Itching in and around the mouth, face or scalp • Tightening in the throat • Hives • Wheezing or shortness of breath • Swelling of the face, eyes, hands, or feet • Abdominal cramps, diarrhea, vomiting • Loss of consciousness • Death To Foods That People May Be Allergic To: Top P Y 9 • Milk • Eggs • Fish • Crustacean shellfish (example: shrimp, crab) • Tree nuts • Peanuts • Wheat • Soybeans 156 09 el CAECEd, Copyright © 2010 Advanced Fresh Concepts Franchise Corporation 13 People who are allergic to crustacean shellfish may not be allergic to fish, and vice versa. So do not commingle or store different allergens in the same container and prepare food in a manner that prevents cross contamination between allergens. Examples: • Do not store shrimp inside the container of ginger. Shrimp is an allergen and will transfer its juices onto the ginger. • Roll your sushi in groups according to the type of allergens. Sanitize your equipment, change your gloves, and change the plastic wrap on your makisu before rolling sushi containing different allergens. Food Preparation All food offered for sale at the sushi bar must be prepared at an approved food facility and cannot be prepared at home. Food cannot be prepared at one food facility and transported to another location without AFC's approval. Examples: • You cannot cook a full pot of rice at one location and transport half of the rice to another location. • You cannot prepare your fish or vegetables at one location and transport it to another location. • You cannot prepare packages of sushi at one location and transport them to another location unless you are approved by AFC to deliver sushi. DILIGENT PREPARATION Food left out at room temperature for extended periods of time may grow dangerous bacteria. Only bring out enough food necessary for immediate preparation. PHYSICAL CONTAMINANTS Physical contaminants are foreign objects that may be found in food. Physical contaminants include rocks, pebbles, jewelry, hair, metal, plastic wrap, paper, fish bones, etc. Always visually inspect all food during preparation for physical contaminants. Physical contaminants must be removed from food. Contact AFC Distribution Department immediately if you suspect that a physical contaminant found in your food is due to a manufacturing problem. TASTING FOOD Utensils used for tasting food cannot be used more than once. If you choose to use your gloved hands for tasting food, you must remove the gloves and wash your hands after each tasting. FOOD PREPARATION SINK • Food preparation that includes the use of water for washing or defrosting must be performed at the food preparation sink. • Do not wash your hands or clean equipment or utensils at the food preparation sink! • Do not use the food preparation sink to store dirty equipment or utensils, or chemicals such as soap and sanitizer. PREPARING SUSHI RICE Instructions may be found at the AFC Sushi Rice Recipes and pH Procedure tab in this manual. The AFC Sushi Rice Recipe must be followed when preparing sushi rice. You may not create your own sushi rice recipe or adjust the AFC Sushi Recipe. PREPARING TAPIOCA PAPER ( ROLL N ' WRAPT' PRODUCTS 1. Moisturize the rice paper inside an NSF® approved container with potable hot water from the prep sink. 2. The water must be changed every hour. 14 ( CAECn.., Copyright © 2010 Advanced Fresh Concepts Franchise Corporation 156 09 el ....VEGETABLE VWASH SINK • Some locations have vegetable wash sinks available and will require for you to clean all your vegetables using this sink. • Some vegetable wash sinks include approved chemicals for you to thoroughly clean your vegetables. An example of an approved chemical for cleaning vegetables is "VictoryT"'." • Follow the manufacturer's instructions on the amount and proper use of these chemicals for cleaning your vegetables. VEGETABLES 1. Check the vegetables for freshness. Discard vegetables that are rotten or not fresh. 2. Wash the vegetables using running water inside the food preparation sink or at an approved vegetable wash sink if available. 3. Prepare vegetables. 4. Place soak pads .inside the bottom of an NSF® approved container and store prepared vegetables in container. 5. Label the container. Refer to the "Food Storage" section under "PROPER LABELING OF CONTAINERS OF FOOD" for proper labeling. PREVENTING CROSS CONTAMINATION DURING FOOD PREPARATION • Cross contamination is when harmful substances are transferred from one surface or food to another. • Always prepare rolls in groups — vegetable, cooked, raw fish, and shrimp. • Always clean and sanitize the cutting board and knife in between different groups of rolls prepared. Refer to the the "Cleaning and Sanitizing" section for additional information on proper cleaning and sanitizing. • Three makisu must be used for rolling different types of sushi: 1. Cooked meat fillings such as chicken, eel, or shrimp 2. Raw fish 3. Vegetables only The makisu must be marked or easily distinguished as to whether it is to be used for raw, cooked, or vegetables. The makisu must be covered with plastic wrap while in use and changed at least once every 4 hours. Always change the plastic wrap between rolling fish or shrimp products, they are different allergens. Anything other than food cannot be stored on your cutting board, this includes the styrofoam or cardboard boxes that your food comes delivered in. Boxes and other objects are dirty and can contaminate your cutting board. Always clean and sanitize your cutting board every morning and when returning from break. FRYERS Personal fryers are not allowed at the sushi bar and none of the food products require frying as any part of preparation. Do not bring your own fryer to the sushi bar for use. Personal fryers are not approved for use at the sushi bar and can cause grease fires. AFC reserves the right to remove any personal fryers that are being used at the sushi bar. Do not use the fryer at the food facility your sushi bar is located at. Food you are frying in the fryer may become contaminated with unwanted allergens or cause all the oil in the fryer to become contaminated with an allergen. Refer to the "Food Allergens" section in the manual for information on food allergens. TIMERS Rice soaking in water at room temperature can grow dangerous bacteria that can cause illness to your customers. Ingredients for rice must be weighed and prepared immediately unless stated otherwise. Timers may not be used on rice cookers at the sushi bar. Timers can cause electrical fires at the sushi bar. AFC reserves the right to remove any timers that are being used at the sushi bar. 156 09 el CAEC_ Copyright © 2010 Advanced Fresh Concepts Franchise Corporation 15 Cooling Food STAGES One -stage cooling — Cooling food from ambient temperature to 41 °F within 4 hours. Two-stage cooling — Cooling food from 140°F - 70°F in 2 hours, then from 70°F - 41'For below in an additional 4 hours. TOTAL time: 6 hours • This method is used when cooling rice that is not controlled by pH. It is also required for white sushi rice at T.T.C. locations, in certain jurisdictions where required, and for locations that are not yet approved to use pH as a method of control. METHODS 1. Placing the food into the cooler or freezer. 2. Utilizing a Blast Chiller (If available at the location). 3. Ice -water Bath — Cooling by placing a container of hot food into another container of ice water. Stir the food frequently to bring the temperature down faster. 4. Adding ice as an ingredient or using an ice paddle — this method can only be used for soups and stews. Do not use this method to cool cooked rice! DISPLAY CASE O The display case is COLD HOLDING EQUIPMENT AND CANNOT BE USED TO COOL DOWN FOODS. The display case will not bring food items down to 41'F or below within the 4 hour period. Only place products that have been cooled to 41'F or below in the display case. 0 COOLING RICE Instructions on cooling rice may be found at the AFC Sushi Rice Recipes and pH Procedure tab in this manual. The AFC Sushi Rice Recipe must be followed when preparing sushi rice. You may not create your own sushi rice recipe or adjust the AFC Sushi Recipe. COOLING PREPARED SUSHI Do not place sushi that has just been prepared directly into the display case! All prepared sushi must be placed into cooling equipment for additional cooling prior to placing it into the display case. Do not place the sushi into the display case until its internal temperature has reached 41 °F or below. Measure the internal temperature of the sushi using a calibrated thermometer. 1. Place loosely covered or uncovered prepared packages of sushi onto a tray in one flat even layer. 2. Place the tray of sushi into the cooling equipment. The tray of sushi must be stored in an area where it is protected from contamination or overhead leakage. Do not stack the packages of sushi or stack the trays of sushi on top of one another. 3. The sushi has 4 hours to cool to 41'F or below (one -stage cooling). 4. Using a calibrated thermometer, monitor and record when the sushi reaches an internal temperature of 41 °F or below. The cooling process must be recorded on your log. 5. The packages of sushi can be transferred to the display case after it has cooled to 41'F or below. 6 � Ca.. Copyright © 2010 Advanced Fresh Concepts Franchise Corporation 156 09 el 0 C� Defrostin Defrost — defrost is to thaw a food that is frozen. Do not refreeze foods that have been defrosted. IN THE COOLER Remove the food from the package and place it into an NSF® approved container. Cover the container and allow it to thaw in the refrigerator overnight at 41'F or below. Do not leave the food inside the hermetically sealed packaging during cooler defrost. IN THE FOOD PREPARATION SINK ( FOR EMERGENCIES!) 1. Place the packaged frozen product into an NSF container and place it into the food preparation sink. 2. Turn on the water and completely submerge the food under cold running potable (drinkable) water in the food preparation sink. The velocity of the water must be sufficient to agitate and float off any loose particles in an overflow. Do not turn off the water. 3. The cold running water cannot exceed a temperature of 70°F and must remain running throughout defrosting. 4. The temperature of any part of the food defrosting under cold running water cannot exceed 41'F at any time DEFROSTING METHODS THAT ARE NOT TO BE USED By AFC SUSHI CHEFS • Microwave if the food is to be cooked immediately. • Thaw as part of cooking process. Example: Cooking frozen meat. Protecting Food During Service HOLDING HOT FOODS • Foods that must be stored hot are stored in hot holding equipment. Hot holding equipment is designed to hold food at 140°F or above. • Check and record the temperature of hot foods at appropriate times. • Frequently stir and if possible, keep the food covered. • If possible, keep the food covered. • Never mix newly cooked foods with old cooked foods. • Never mix raw foods to cooked foods. HOLDING COLD FOODS Foods that must be stored cold are stored in cold holding equipment. Cold holding equipment is designed to hold food at 41 OF or below. • Check and record the temperature of cold foods every 4 hours. • Keep the food covered with. the exception of food being cold. • Never store food directly on ice. 156 09 el (CAECE�., Copyright© 2010 Advanced Fresh Concepts Franchise Corporation 17 18 el Food Sampling Samples cannot be held at the Temperature Danger Zone and must be held at 41'F or below or 140°F or above. Sampling must be conducted in a clean and sanitary manner. Sample tables may not be set up any further than fifty feet from your preparation area. Samples are intended for adults only and may not be given to small children unless they receive approval from an adult. FOOD DOME You must purchase your food dome from an AFC approved source if you are planning to perform food sampling. The food dome you will be using comes in four parts: A. dome with a hole. B. dome with a hole and a small twisty knob on the top. C. plate. D. an ice bin. The sample dome must be stored in a clean and sanitary manner and in an area where it does not become a safety hazard. A. Dome with hole M ETHODS B. Dome with knob C. Plate D. Ice Bin There are 2 types of sampling methods listed below, manned and unmanned. You must follow one of these methods during sampling. Samples must be provided with a suitable utensil for dispensing or provided in individual sample cups. Sample cups are disposable and may not be reused. The samples in a cup must be stored on the plate, never directly on ice. The plate must be cleaned and sanitized prior, between uses and after. A trash receptacle must be available next to the sampling area so customers do not litter in the store or place used sample cups back into the sample dome. Types of Sampling Unmanned Sampling — Conducted without someone physically handing out the samples. The samples are stored and dispensed from an approved sample dome where customers may serve themselves. Attention must be provided to the sampling area as frequently as possible or at least every 30 minutes to ensure the area is maintained sanitary and samples are still available. Manned Sampling — Conducted with someone physically handing out samples to customers or standing behind the samples table. You may not leave the samples unattended at any time. - Personal hygiene — you must wash your hands and wear disposable gloves during sampling. If you happen to soil your gloves, you must return to your preparation area, remove the soiled gloves and properly wash your hands. Put on a new pair of gloves prior to proceeding with sampling. CC' Copyright © 2010 Advanced Fresh Concepts Franchise Corporation 156 09 el ( D' I 0 c 0 PROCEDURES The procedures listed below must be followed for: • Unmanned Sampling 1. When you first receive your sample dome, you must wash, rinse and sanitize the entire unit prior to use. 2. Fill the ice tray with crushed ice or ice cubes. In order to be efficient, the ice must be filled all the way to the top of the tray so when the plate is placed on top, the ice will touch the bottom of the plate. 3. Prepare your samples and place them onto the sample dome plate. Samples that are going to be placed into the sample dome do not need to be cooled in the cooler or freezer since they are stored on a tray of ice while in display. 4. Place the plate of samples on top of the ice tray. Cover your samples by placing the dome with the hole on first and then place the dome with the twisty knob on top of it. Twist the cover on the dome so the holes or openings on the dome do not line up and the samples are completely covered. 5. Place a label on the sample plate with the date and time sampling has started and the date and time the sampling period will end. Dome sampling is conducted in 2 hour periods. 6. The sampling dome may be refilled at any time within a sampling period. 7. After two hours has elapsed, all leftover samples must be discarded regardless of how long they were on display. 8. The sample dome plate must be washed, rinsed and sanitized prior to the start of another sampling period. Drain the water from the ice tray and place additional ice inside so it is completely filled again. • Manned Sampling 1. Place the individual sample cups onto a plate. The samples do not need to be cooled in the cooler or freezer since they are stored on a tray of ice during the sampling period. 2. Place a label on the plate with the date and time sampling has started and the date and time the sampling period will end. Manned sampling is conducted in 2 hour periods. 3. The sample plate may be refilled at any time within a sampling period. 4. After two hours has elapsed, all leftover samples must be discarded regardless of how long they were on the plate. 5.. The sample plate must be washed, rinsed and sanitized prior to the start of another sampling period. 156 09 el ( CAEC_ Copyright © 2010 Advanced Fresh Concepts Franchise Corporation &177 F®% ® . a LABELING SAM PLES • Unmanned Unmanned samples will have a sampling sign that lists the item name and allergens in the food. The sign must be easily visible to the consumer. Sampling signs are provided by AFC for each sushi bar location. • Manned Manned samples will not be labeled. Chefs that are manning the samples must have the proper knowledge to answer any questions that customers may have regarding the samples available. Proper Labeling PACKAGES OF SUSHI All packaged sushi must be labeled with the proper label created using your scan book, approved labels purchased from an approved AFC supplier, and your label printer. Rolls of labels may be purchased from AFC. Your scanner and scan book are pre-programmed to print out the product name, ingredients, and any additional information that is required by law. Making up your own labels or printing on unapproved labels is prohibited. All packaged sushi stored at the display case must be properly labeled using approved AFC printer labels with the following information on the package: 1. Product Name 2. Ingredients — some sushi items require that you manually mark or check the ingredient contained in the product. It is very important that you mark these ingredients because it informs your customers with food allergies or on restrictive diets on the contents of the food. Example: Spicy Roll may be made with shrimp, salmon, or tuna, check off the ingredient that you used for that roll. Summer rolls may be packaged with peanut sauce or chili sauce, check off the sauce you placed into that package. 3. Quantity or net weight 4. "Sell - By- Date" The product name, ingredients, and quantity or net weight are exempt only if a customer asks for a customized roll that you do not have a label for. For customized rolls, write "made to order" on the AFC printer label and affix it to the container. Put on the use by date and HAND THE PACKAGE TO THE CUSTOMER. 'Made to order" rolls may not be stored in the display case. 20 CC_ Copyright © 2010 Advanced Fresh Concepts Franchise Corporation 156 09 el M CONTAINERS OF FOOD • Containers of food must be labeled with their content name. Example: Label your dry rice container with the word "rice" or your container of tuna with the word "tuna". • All containers must also be labeled with its respective "use by" date if applicable. Use by dates of various items may be found at the "Sushi Bar Shelf life Reference Guide" at the Appendix tab in this manual. Shelf Life Item: Pull/Prep: Use By: AFC Preparation Label Shelf Life — is time period during which food may be stored and remain suitable for use. THE DATE OF PREPARATION IS DAY 1 . The shelf life of various foods used at your sushi bar may be found at the "Sushi Bar Shelf Life Reference Guide" at the Appendix tab in this manual. "SELL By" DATE All foods stored in the display case such as packaged sushi, wraps, sauces, salads, etc., must be labeled with a "sell by" date. Items with a "sell by" date must be discarded first thing in the morning on their "sell by" date. f^� Examples: • Packaged sushi has day of production + 1 day, so if today's date is 1 / 1 /08, the "sell by" date placed on the packaged sushi will be 1 /2/08. On the morning of 1 /2/08, any sushi left in the display case must be discarded. • Packaged sauces has 5 days, so if today's date is I/ 1 /08, the "sell by" date placed on the packed sauces will be 1 /5/08. On the morning of 1 /5/08, any packaged sauce left in the display case must be discarded. DISPOSAL OF FOODS EXCEEDING THEIR "SELL BY" DATE Foods stored in the display case that have exceeded their "sell by dates" must be disposed of entirely first thing in the morning. You may not save the any part of the food product, soy sauce packet, container, or decorative item. The entire package including its contents must be disposed of. "USE BY" DATE With the exception of dry foods, all food to be used for preparation must be labeled with a "use by" date. The "use by" date is the last day that the food may be used and must be discarded by the end of that day. Foods stored in the display case are not labeled with "use by" dates. 156 09 el CAECd., Copyright © 2010 Advanced Fresh Concepts Franchise Corporation 21 Examples: • Squeeze bottles of sauces have a 5 day shelf life. So if today's date is 1/ 1 /08, the "use by" date placed on your squeeze bottle will be 1 /5/08. The bottle must be emptied out and properly cleaned before the end of 1 /5/08. • Prepared vegetables have a 2 day shelf life. So if today's date is 1/ 1 /08, the "use by" date placed on a container of prepared vegetables will be 1/2/08. Any vegetables left over by the end of this day must be discarded. • Frozen salmon has a 2 day shelf life. It is taken out of the freezer to defrost in the cooler over night for tomorrow's use. If today's date is 1 / 1 /08, the "use by" date is 1 /3/08 (day of defrosting does not count as day 1). Any salmon left over by the end of 1 /3/08 must be discarded. Frozen salmon has a 2 day shelf life. It is taken out of the freezer to defrost under cold running water during the afternoon (emergency. If today's date is 1 / 1 /08, the "use by" date is 1 /2/08. Any salmon left over by the end of 1/2/08 must be discarded. Cleaning and Sanitizing Clean and sanitize all areas in your sushi bar as indicated on the "Cleaning Log" in your Daily Log Journal. It is your responsibility for ensuring your sushi bar is maintained in a clean and sanitary manner. You may clean areas more frequently if necessary. You are required to have a sanitizer bucket, sanitizer spray bottle, or both available at your sushi bar prior to starting work. The sanitizer bucket and sanitizer spray bottle must contain the proper sanitizer strength. Always check the strength of the sanitizer prior to use using the appropriate test strips. SANITIZER Sanitizer — is a chemical used to sanitize surfaces. The three most common chemicals are Chlorine, Iodine, and Quat (Quaternary Ammonia. Below is a chart of acceptable sanitizer strengths. Sanitizer Strength Quarternary Ammonia 200 ppm Chlorine (Bleach] 100 ppm Iodine 25 ppm NOTE: Some facilities do not allow the use of chlorine or bleach. You cannot use chlorine or bleach under any circumstance if it is prohibited at the facility. SANITIZER TEST STRIPS Sanitizer Test Strips are used to measure the strength of the sanitizer. 22 CC, Copyright © 2010 Advanced Fresh Concepts Franchise Corporation 156 09 el SANITIZER BUCKET The sanitizer bucket contains sanitizer solution. Sanitizer buckets are used to hold wiping cloths or cloth towels that are used to sanitize surfaces. Sanitizer in the sanitizer bucket must be changed at least once every 2 hours or as often as necessary. Towels used for wiping or sanitizing surfaces must be stored in the sanitizer bucket at all times. Towels may not be stored on the counter at any time. SANITIZER SPRAY BOTTLE The sanitizer spray bottle contains sanitizer. Sanitizer spray bottles are used with single use paper towels to sanitizer surfaces. Sanitizer in spray bottles must be changed every 4 hours. CHEMICAL SANITIZING Chemical Sanitizing is to expose food contact surfaces to an approved sanitizing solution for a period of time to reduce or eliminate the number of microorganisms on that surface. The temperature of the sanitizing solution should be 75°F - 120°F. Always follow the manufacturer's directions for use. Equipment must be air dried after sanitizing. • Sanitizer in the 3 -compartment sink must be changed at least once every 2 hours or as often as necessary. • Some store groups or local enforcement agencies may require for you to hold your knives in sanitizer. The sanitizer used for holding your knives must be changed at least once every 2 hours or as often as necessary. You must wipe the knife with a sanitized wiping cloth or single service paper towel prior to using it to cut food. WATER TEMPERATURES: • Hand washing station must be able to supply water at a temperature of at least 100°F for proper hand washing. • Food Preparation Sink and 3 -Compartment Sink — must be able to supply water at a temperature of at least 120°F. NOTE: If the water temperatures listed above are not met, you must notify the store manager immediately. EQUIPMENT & UTENSIL WASHING FREQUENCY • Food Contact Surfaces must be cleaned: 1. Before each use with a different type of raw meat product such as beef, fish, Iamb, pork, or poultry. 2. Each time there is a change from working with raw meat products and ready to eat foods. 3. Between uses with raw fruits and vegetables and other raw or ready to eat foods. 4. At any time when contamination may have occurred. 5. In addition to the requirement set forth in 1-4, all food contact surfaces must be cleaned at least once every 4 hours. 6. Food contact surfaces such as in use food storage containers may be cleaned when all the contents have been used. • Non -Food Contact Surfaces must be cleaned in a manner as to prevent any visual accumulation of dirty or debris. CLEAN IN PLACE (C.I.P.) Clean in Place (C.I.P) equipment that cannot be placed into the 3 -compartment sink for cleaning. C.I.P. is only approved for locations that use a high-pressure hose to clean equipment (usually used in the seafood or meat Q department. Consult with the manager of the department your sushi bar is located at whether you may use a high pressure hose to clean your larger pieces of equipment and instructions on how to properly C.I.P. 156 09 el CAEC�, Copyright ©2010 Advanced Fresh Concepts Franchise Corporation 23 24 WAREWASHING Warewashing Sink • The warewashing sink may have either 2 or 3 compartments and may also be called a 3 -compartment sink. • The washing of equipment or utensils must be performed at the warewashing sink. Do not wash your hands or prepare food at the warewoshing sink. Steps for Proper Warewashing 1. Scrape off loose food. 2. Wash with warm water and detergent using an approved brush or scrubber. 3. Detergent must be fully rinsed off with warm water prior to the sanitizing process. The detergent will limit the effectiveness of the sanitizer. 4. Soak in 200 PPM quaternary ammonia solution for at least 1 minute or per manufacturer's directions. The strength of the sanitizer must be verified using sanitizer test strips. If heat sanitizing, water must be maintained at least 171'F with a 30 second immersion time. S. Air dry equipment by placing containers upside down. Do not stack containers until they are completely dry. SCRAPE AIR DRY f71►K��Q'�i� r � r Chemical Storage Chemicals stored at your sushi bar such as a sanitizer bucket, spray bottle, or buffer solutions must be stored away from food preparation, and food and equipment storage areas. All chemicals must be stored at their own designated area at least 6 inches off the floor. Always follow the manufacturer's instructions for proper disposal of any chemical. • Sanitizer Bucket — If the facility you are working at allows for the use of a sanitizer bucket, the sanitizer bucket may not be stored on top of your sushi preparation area. Storing the sanitizer bucket on top of your sushi preparation area may cause contamination of food. Sanitizer buckets must be clearly marked with the word "Sanitizer" on the outside of the bucket. • Sanitizer Spray Bottles — Sanitizer spray bottles cannot be stored on top of sushi prep area, hanging off equipment or food storage racks at the sushi bar. Sanitizer spray bottles must be labeled with the words "Sushi Bar Sanitizer." • Buffer Solutions — Buffer solutions must be stored in their original container. Transferring buffer solutions to different containers is prohibited. CAEC, Copyright © 2010 Advanced Fresh Concepts Franchise Corporation 156 09 el 01 D- [Maintenance of Shared Spaces RESTROOMS The restroom is shared amongst you and other employees and sometimes customers too. It is the store's responsibility to maintain the restroom fully supplied as well as clean and sanitary. Please inform the store manager or person in charge if the restroom is in need of supplies or some attention. HAND WASHING STATION Your hand washing station must be supplied with warm running water, soap, and single service paper towels. You are responsible for keeping it fully supplied. You are to notify the store manager if you are having problems with your hot water supply or if your faucet needs to be repaired. FOOD PREPARATION SINK & 3- COMPARTMENT SINK The food preparation sink and 3 -compartment sink must be properly cleaned and sanitized before and after use. It is very important that these items be maintained clean because they are used to clean food and food storage equipment. Pest Control PCO — PEST CONTROL OPERATOR A PCO is a certified technician who monitors pest control programs. They are the only source of pest control to be implemented. Your sushi bards located in a facility that will provide you with approved pest control at least once a month. Pest control records may be obtained from store management at each location. Notify store management immediately if you observe any pest activity around your sushi bar. All insect control devices in the food establishment must be used according to local law and the manufacturer's directions. Do not try to control pest by using Raid® or any other unapproved pesticides. IPM — INTEGRATED PEST MANAGEMENT IPM is a program using prevention to keep pests from entering an establishment and eliminate any pests that do get inside. Best way for pest prevention is to eliminate food supplies for the pests by cleaning and sanitizing food preparation and storage areas. 156 09 el `�► C Copyright© 2010 Advanced Fresh Concepts Franchise Corporation 25 HACCP HACCP —HAZARD ANALYSIS CRITICAL CONTROL POINT HACCP is a food safety system first developed by NASA to keep foods safe during manned space flights. HACCP is based on the idea that if hazards are identified in the food's flow, they can be prevented, eliminated, or reduced to safer levels. CCPS — CRITICAL CONTROL POINTS & CRITICAL LIMITS CCPs are points in the process where you can prevent, eliminate, or reduce hazards. • Acidification of white sushi rice — For pH locations, the pH of cooked rice must be between 3.30 to 4.10. • Cooling the sushi rice — To follow proper cooling procedure, rice must cool from 140°F to 70°F in 2 hours and 70°F to 41'F or below within an additional 4 hours. • Cooling of prepared sushi — Prepared sushi must cool to 41 °F or below within 4 hours. • Cold holding of food — Foods in "cold holding" must be 41°F or below. MONITORING Monitoring is analyzing whether your critical limits are being met. • pH — For pH locations, use a calibrated pH meter to measure the pH of each pot of rice prepared. • Rice Cooling — Use a calibrated thermometer to measure the temperature. Record the time the rice cools from 140°F to 70°F, and 70°F to 41'F or below. • Packaged Sushi Cooling — Use a calibrated thermometer to measure the temperature of prepared sushi after cooling. • Temperature — Use a calibrated thermometer to measure the internal temperatures of food stored at the display case, reach in cooler, walk-in cooler, cold top, and hot display (if available) at times indicated on your temperature log. • Cleaning — Clean all your equipment and utensils following your cleaning schedule. Fill out the cleaning log as each task has been completed. CORRECTIVE ACTION Corrective action are steps taken when critical limits are not being met. Corrective action is used to correct the problem. • If using pH — pH above 4.10: add an additional 8 to 12 ounces of vinegar and check the pH again. pH below 3.30: rice must be discarded. • Rice Cooling — If the rice does not cool from 140°F to 70°F within 2 hours, the rice must be discarded. If the rice does not cool from 702F to 41°F or below within an additional 4 hours, the rice must be discarded. • Packaged Sushi Cooling — If the temperature of the sushi is not 412F or below when you measure it, leave it in the cooling equipment longer and check the temperature again later. Packages of sushi that do not cool to 41'F or below within 4 hours must be discarded. • Temperature Log — Internal temperatures of food must be 41'F or below. If the temperatures are found to be abnormally high, relocate all the food in the equipment and notify the store manager immediately. x VERIFICATION Verification means the monitoring and corrective actions were completed. • Logs are reviewed and signed by the person in charge. • A verifier (an AFC employee) will verify your logs during a routine inspection. 0 RECORD KEEPING At least 6 months worth of logs must be available for review at the sushi bar. Logs must be stored in chronological order in a neat and orderly manner. It is highly recommended that you keep at least 2 years worth of logs at home. 26 CC, Copyright © 2010 Advanced Fresh Concepts Franchise Corporation 156 09 el [Laboratory Analysis Of Sushi Rice Laboratory analysis of your sushi rice may be required dependent upon the local enforcement agency and your approved HACCP plan. Contact your Regional Manager or AFC if the local enforcement agency requires for you to have a laboratory report for your sushi rice on file. If required, you must keep a copy of the laboratory report at the sushi bar and keep it available for review at all times. The enforcement agency may require for you to periodically update your laboratory report. (Consumer Advisory DISCLOSURE You are required to use AFC approved labeling and your labeling machine to print the labels for all your packages of sushi. Refer to the "Proper Labeling" section for information for labeling packages of sushi. The labels printed from your labeling machine provide mandatory disclosure information to your customers as to which items contain raw fish. REMINDER You are also required to have printed sushi menus available in the plastic menu holder at your sushi bar. The menus contain information that is required by law and act as a reminder and provide information to your customers as to which items served at the sushi bar contain raw fish and which do not. Sushi menus can be ordered from AFC Distribution Department. CONSUMER ADVISORY SIGN Local enforcement agencies in the following states require that a consumer advisory sign be posted at a visible location at the sushi bar at all times: • Arizona •Connecticut • Florida • Illinois �SVME R q p V� S' On •Massachusetts . Michigan (� OUR susTrRo UCTS MAY CONIAINONEARA.CbMBINATIONOF TI_ • Ohio • Pennsylvania RAW TUNA, SALMON,�YBLLOIV TAIL, SNAPPER, fr SQUID, OCTOPUS,'F H ROE A,1D OTHER SEAFOOD. • Washington g • WISCOnSIn CONSUMING RAW UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGG�'JSWY INCREASE YOUR RISK OF Please contact your Regional Manager or FOODBORNE ILLVESSaESA`CIALLY IF YOU HAVE CERTAIN MEC C O�NDITIONS. PLEASE O AFC Franchise Services if you need a y CONSULT YOUR pLJIHEALTH DEPARTMENT IF YOU SHOULD HAVE AaYi;111E5tIONS REGARDING THIS Consumer advisory sign for your sushi bar. CONSUMER A�Dv ORY. ServSafe® & Food Handler's Certificate You and your employees are responsible for obtaining a ServSafe® Food Protection Manager Certificate. The original ServSafe Certificate must be posted at the sushi bar at all times, photocopies (including the color ones, ServSafe and wallet size certificates are not acceptable. You must keep your ServSafe certificates at the ServSafe®, Permits, Inspection Reports tab in this manual if you are not posting your ServSafe certificates at the sushi bar. Certificates issued from other companies other than ServSafe are not acceptable. At least one ServSafe Certified person must be working at the sushi bar at any given time. AFC requires that all ServSafe Certificates be renewed every 3 years from the test date. In addition to the ServSafe Certificate, some local enforcement agencies may also require a Food Handler's Certification or identification card. 156 09 el ( CAECa,,, Copyright © 2010 Advanced Fresh Concepts Franchise Corporation 27 Food Service -Business License / Health Permit to Operate You are responsible for acquiring all necessary licenses and/or permits to operate the sushi bar. YOU MUST KEEP THE ORIGINAL AT THE SUSHI BAR AT ALL TIMES. Please retain an additional copy in the ServSafe®, Permits, Inspection Reports tab of this manual. For assistance, please contact your Regional Manager or AFC headquarters and we will aid in obtaining and securing the licenses and/or permits for you. Your failure to renew any necessary licenses and/or permits may result in fines, fees and/or closure of your business. The Helper The helper is your employee that works at the sushi bar full time or part time. Helpers that are working alone at the sushi bar must have a ServSafe® Food Protection Manager Certificate (and local enforcement agency issued Food Handler Certificate or ID card if required). Helpers must read and sign the "Illness Policy" prior to employment at the sushi bar. It is your responsibility to provide adequate training to the helper so they understand and follow all AFC policies and procedures. AFC reserves the right to charge you a fee if an AFC employee has to train the helper. (Insaection Resorts from Enforcement Aaencies Inspectors from the local Health Department or State Department of Agriculture will conduct routine inspections at your sushi bar. Always ask the inspector for a business card for identification and contact purposes. At the end of the inspection, an inspection report will be left with you or with store management. A COPY OF THIS REPORT MUST BE AVAILABLE FOR REVIEW AT YOUR SUSHI BAR. A copy of the inspection report must be faxed to AFC Headquarters legal and Compliance Department. Always keep at least one year's worth of inspection reports at the ServSafe®, Permits, Inspection Reports tab in this manual. You are responsible for correcting all violations noted on the inspection report in a timely manner. AFC Internal Audits An AFC employee or Regional Manager will inspect your sushi bar periodically to ensure compliance is maintained. The results of your inspection will be recorded on the AFC SSOP Inspection Report. The auditor will keep one copy of the report and a copy will be provided for you as well. You must correct all the violations on the SSOP Inspection Report immediately. The SSOP Inspection Report may be used as training guide, and ask questions if there is anything you don't understand. Always keep a copy of the last SSOP inspection report at the ServSafem, Permits, Inspection Reports tab in this manual. A blank copy of the "SSOP Inspection Report" can be found at the Appendix tab in this manual should you decide to perform self -audits for your sushi bar. 28 �Ca Copyright © 2010 Advanced Fresh Concepts Franchise Corporation 156 09 el O E* Q Delivery Locations Sushi that is prepared for delivery must be prepared at your full service sushi bar location. You can only deliver sushi if you are authorized by AFC to deliver to other AFC approved delivery locations. Prepared sushi that is delivered to the delivery location must be properly cooled to 41°F or below prior to loading it into the insulated container. The sushi must be properly stored in an insulated container following the instructions below, and must remain at 41 °F or below prior to loading the sushi into the display case. Sushi that does not meet the temperature requirements must be disposed of and may not be placed into the display case. DELIVERY PROCESS 1. Sushi transport must be done using rigid insulated transport containers. Containers must be smooth, nonabsorbent, and easily cleanable. 2. Check the time and internal temperature of the sushi prior to placing it into the transport container. Record these numbers on the "Before Delivery" area indicated on the Delivery log. 3. Place a layer of ice packs on the inside bottom of the transport container. 4. Place packages of sushi on top of the ice packs, do not stack the packages of sushi any more than two packages high. 5. Cover the sushi products with another layer of ice packs. 6. Repeat steps 4 and 5 until there isn't any more space. The top and bottom layers must be ice packs. 7. Transport the insulated containers to your assigned self-service locations). 8. Check the time and internal temperature of the sushi when you arrive at the self-service sushi bar. Record these numbers on the "At Delivery" area indicated on the Delivery Log. 9. If the internal temperature of the sushi is higher than 41°F, it must be disposed of and cannot be placed into the display case. (Additional Store Requirements Each store or store group has their own internal policies and procedures for safe food handling and sanitation that may be stricter or vary from those stated in this SSOP. Some of these variations may include but are not limited to holding temperatures, cooling procedure, acceptable personal hygiene, etc. The store manager or department managers will inform you of their internal policies and procedures if they do vary. Contact your Regional Manager if you have any questions. Questions? A list of AFC department contacts is located in your Standard Operation Manual (SOM) under "Trouble Shooting Contacts." For all SSOP or Food Safety related questions, contact your local Regional Manager or AFC Legal & Compliance Department at 310-604-3200. 156 09 el ( Co,, Copyright © 2010 Advanced Fresh Concepts Franchise Corporation 29 MI O (AFC WHITE Sushi Rice - pH Controlled 0 Full Pot Ingredients: 6.50 pounds AFC Extra Fancy Sushi Rice 7.80 pounds of water 32 ounces of AFC HG -100 vinegar Directions: 1. Weigh and place 6.50 pounds of AFC Extra Fancy Sushi Rice into an empty rice pot. 2. Wash the rice 3 to 4 times in cold water at the food preparation sink. 3. Weigh and add 7.80 pounds of water to the rice pot. 4. Cook the rice in the rice cooker for 50 minutes (30 minutes cooking + 20 minutes steaming = 50 minutes. 5. After the rice is finished cooking, run the rice spatula around the side of the pot and flip the rice out of container and into an NSF® shallow container. Do not spread out the rice yet! 6. Immediately pour 32 ounces of AFC HG -100 vinegar onto the rice and thoroughly mix the rice and vinegar with the rice paddle for 2 minutes. 7. Spread out the rice inside the container. To allow for proper cooling and mixing, the rice cannot exceed 3'4 inches in height inside the container. 8. DO NOT COVER! 9. Allow the rice to rest for 10 minutes, and then mix the rice in a flipping motion to minimize the breaking or smashing of any rice grains. 10. Allow the rice to rest for another 10 minutes, then mix again in a flipping motion. 11. Allow the rice to rest for another 10 minutes, then take the pH (total of 30 minutes after adding vinegar. 12. The pH of the rice should measure between 3.30 and 4.10. If so, proceed to next step. Otherwise, • If the pH of the rice is above 4. 10, add another 8-12 ounces of vinegar. Thoroughly mix the rice and vinegar with the rice paddle for 2 minutes and repeat steps 9-11. • If the pH is still above 4. 10, discard the rice and check your vinegar. • If the pH of the rice is below 3.30, the rice may not be used and must be discarded. 13. Label the container with the rice pot #, item name and use by date and time. Your rice may be stored at room temperature and must be used up or discarded within 10 hours from time of acidification. 347 10 el CC, Copyright © 2010 Advanced Fresh Concepts Franchise Corporation Half Pot Ingredients: 3.25 pounds of AFC Extra Fancy Sushi Rice 4.10 pounds of water 24 ounces of AFC HG -100 vinegar Directions: 1. Weigh and place 3.25 pounds of AFC Extra Fancy Sushi Rice into an empty rice pot. 2. Wash the rice 3 to 4 times in cold water at the food preparation sink. 3. Weigh and add 4.10 pounds of water to the rice pot. 4. Cook the rice in the rice cooker for 50 minutes (30 minutes cooking + 20 minutes steaming = 50 minutes). 5. After the rice is finished cooking, run the rice spatula around the side of the pot and flip the rice out of container and into an NSF® shallow container. Do not spread out the rice yet! 6. Immediately pour 24 ounces of AFC HG -100 vinegar onto the rice and thoroughly mix the rice and vinegar with the rice paddle for 2 minutes. 7. Spread out the rice inside the container. To allow for proper cooling and mixing, the rice cannot exceed 3-4 inches in height inside the container. 8. DO NOT COVER! 9. Allow the rice to rest for 10 minutes, and then mix the rice in a flipping motion to minimize the breaking or smashing of any rice grains. 10. Allow the rice to rest for another 10 minutes, then mix again in a flipping motion. 11. Allow the rice to rest for another 10 minutes, then take the pH (total of 30 minutes after adding vinegar). 12. The pH of the rice should measure between 3.30 and 4.10. If so, proceed to next step. Otherwise, • If the pH of the rice is above 4. 10, add another 8-12 ounces of vinegar. Thoroughly mix the rice and vinegar with the rice paddle for 2 minutes and repeat steps 9-11. • If the pH is still above 4. 10, discard the rice and check your vinegar. • If the pH of the rice is below 3.30, the rice may not be used and must be discarded. 13. Label the container with the rice pot #, item name and use by date and time. Your rice may be stored at room temperature and must be used up or discarded within 10 hours from time of acidification. Fillingout the "pH" log in your Daily Log Journal 1. The first pot of rice you make each day is " 1 ", the second pot is "2", the third pot is "3", etc., record this under "Rice Pot #." 2. Record the time the vinegar was added to the rice under the "Time Rice Acidified" section. 3. Using your calibrated pH meter, measure the pH of the rice. Record the pH under the "Rice pH" section. 4. The "pH After Corrective Action" section is only filled out of the rice pH was above 4.10 and you added additional vinegar and retook the pH. 5. If the rice has been all used, record the time under the "Time Rice is All Used" section. 6. If the rice is thrown away because it is expired or the pH is not within range, record the time under the "Time _ Rice is Discarded" section. Q 7. The chef that tests the pH must place their initials under the "Tester's Initials" section. For more detailed instructions, please refer to the Instructions tab in your Daily Log ,Journal. 347 10 el (C, Copyright © 2010 Advanced Fresh Concepts Franchise Corporation C (AFC BROWN Sushi Rice - rime &Temperature Controlled Full Pot Ingredients: 4 pounds AFC brown rice 8 pounds of water 12 ounces of AFC HG -100 vinegar Directions: 1. Weigh and place 4 pounds of brown rice in an empty rice pot. 2. Wash and scrub the rice in cold water at the food preparation sink for at least 3 minutes. The rice must be scrubbed in order to scratch the outer coat of the grains. 3. Weigh and add 8 pounds of water to the rice pot. 4. Cook the rice in the rice cooker for 70 minutes (30 minutes cooking + 40 minutes steaming = 70 minutes). S. After the rice is finished cooking, transfer the rice into an NSF® shallow container. The rice may not be stored any more than 3 to 4 inches high inside the container. Spread the rice into a flat even layer. 6. Sprinkle 12 ounces of AFC HG -100 vinegar onto the rice and thoroughly mix the rice and vinegar with the rice paddle in a cutting motion. 7. DO NOT COVER! 8. Mix the rice every 10 minutes until the rice reaches an internal temperature of 140°F. O9. Using a calibrated thermometer, measure and record the time the rice reaches 140°F. 10. After the rice cools to 140°F, place the container of rice into cooling equipment such as a cooler or freezer. • Do not cover the container! You are cooling the rice; a cooler will not allow the rice to properly cool. • For locations that require for all food to be covered regardless of whether it is 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, this will not allow for proper cooling! 11. Using a calibrated thermometer, measure and record the time when the rice reaches 70°F, it should be within 2 hours from the time that the rice reached 140°F. c 12. Using a calibrated thermometer, measure and record the time when the rice reaches 41 °F or below, it should be within and additional 4 hours from the time that the rice reached 70°F. You may use the rice and place a lid onto the container after it reaches 41 °F or below. 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 #, item name and use by date and time. Your rice must be used up or discarded within 24 hours from the time the rice reached 41 °F or lower. 15. AFC Sushi Rice is controlled by temperature; so only bring out enough rice necessary for preparation! 156 09 el (CAEC._ Copyright © 2010 Advanced Fresh Concepts Franchise Corporation Half Pot O Ingredients: 2 Pounds AFC brown rice 4.6 pounds of water 6 ounces of AFC HG -100 vinegar Directions: 1. Weigh and place 2 pounds of brown rice into an empty rice pot. 2. Wash and scrub the rice in cold water at the food preparation sink for at least 3 minutes. The rice must be scrubbed in order to scratch the outer coat of the grains. 3. Weigh and add 4.6 pounds of water to the rice pot. 4. Cook the rice in the rice cooker for 70 minutes (30 minutes cooking + 40 minutes steaming = 70 minutes. 5. After the rice is finished cooking, transfer the rice into an NSF® shallow container. The rice may not be stored any more then 3 to 4 inches high inside the container. Spread the rice into a flat even layer. 6. Sprinkle 6 ounces of AFC HG -100 vinegar onto the ricer and thoroughly mix the rice and vinegar with the rice paddle in a cutting motion. 7. DO NOT COVER! 8. Mix the rice every 10 minutes until the rice reaches and internal temperature of 140°F. 9. Using a calibrated thermometer, measure and record the time the rice reaches 140°F. 10. After the rice cools to 140°F, place the container of rice into cooling equipment such as a cooler or freezer. • Do not cover the container! You are cooling the rice; a cover will not allow the rice to properly cool. e For locations that require for all food to be covered regardless of whether it is 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 fro proper airflow. Do not place a solid plastic lid over the container, this will not allow for proper cooling! 11. Using a calibrated thermometer, measure and record the time when the rice reaches 70°F, it should be within 2 hours from the time that the rice reached 140°F. 12. Using a calibrated thermometer, measure and record the time when the rice reaches 41 °F or below, it should be within an additional 4 hours from the time that the rice reached 70°F. You may use the rice and place a lid onto the container after it reaches 41 °F or below. 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 #, item name and use by date and time. Your rice must be used up or discarded within 24 hours from the time the rice reached 41 °F or lower. 15. AFC Sushi Rice is controlled by temperature; so only bring out enough rice necessary for preparation! 156 09 el (Ca-. Copyright © 2010 Advanced Fresh Concepts Franchise Corporation a Filling out the "Brown Rice Cooling" Log 1. The first pot of rice you make each day is 1, the second pot is 2, the third pot is 3, etc., record this under "Rice Pot 2. Record the time the rice reaches 140°F under the "Time rice reaches 140°F" section. 3. Record the time the rice reaches 70°F under the "Time rice reaches 70°F" section, it should be within 2 hours. 4. Record the time the rice reaches 41 °F or below under the "Time rice reaches 41 °F" section, it should be within an additional 4 hours from the time the rice reached 70°F. 5. Total time for cooling is 6 hours. Was the rice discarded? • Yes: The brown rice must be discarded if it does not cool down from 140°F to 70°F within 2 hours, and from 70'F to 41 °F or below within an additional 4 hours. 6. The chef that monitored the cooling process must place their initials under the "Monitor's Initials" section. For more detailed instructions., please refer to the Instructions tab in your Daily Log journal. NOTE: AFC Brown Sushi Rice is controlled by temperature; so only bring out enough rice necessary for preparation! 0 0 156 09 el � C— Copyright © 2010 Advanced Fresh Concepts Franchise Corporation Waterproof EXStik" pH Meter Flat surface electrode design Provides fast and easy on -the -spot pH measurements Features: • Flat Surface Electrode measures pH in liquids, semi-solids, and solids. No more electrode breakage or clogged junctions. • RENEW indicator tells you when it's time to replace your electrode which eliminates guesswork • CAL alert tells you it's time to recalibrate. Ensures accuracy. • Memory records and recalls 15 sequentially tagged readings allowing detection of changes over time • Analog bargraph displayed on LCD • 1, 2 or 3 point calibration automatically recognizes buffer solutions • Automatic Temperature Compensation • Simultaneous display of pH and Temperature • Display indicates when the reading is stabilized • Data Hold, Auto power off and low battery indication • Waterproof design (IP57) floats in water and protects the meter in wet environment • Interchangeable probes available for Chlorine & ORP • Optional weighted base (EX006) holds plastic cup and ExStik® meter • Complete with flat surface pH electrode, protective sensor cap, sample cup with cap, four 3V CR -2032 button batteries, and 48" (1.2m) neckstrap Flat Surface Electrodes work in liquids, semi-solids and solids Ordering Information: PH100 ..................Waterproof ExStik• pH Meter PH105..................Spare pH ExStik• Electrode Module IEXO06 ..................Weighted base with 5 solution cups PH103..................Tripak buffers (Bea - 4, 7,10pH & 2 Rinse solutions) EX007..................Spare sample solution cups (24pk) RE305..................Flat Surface ORP electrode module CL205..................Flat Surface Chlorine electrode module PH115..................Flat Surface Refillable pH electrode module CA895..................Carrying Case, Small with Belt Loop SpedflWflons PH 0.00 to 14.00pH rempemmre 23 ro 194°F f -s m so^c1_ Resolution 0.01pH.o.1- aocum s0.01pli±1.8"F/±1"C Power four 3V CR3032 button batteries Dimensions 1.4 x 6.8 x 1.6" 35.6 x172.7 x 40.6mm weigh 3.8oz (11 90) 156 09 el CC' Copyright © 2010 Advanced Fresh Concepts Franchise Corporation (E (1) 0AKioFv MATER/AL SAFETY DATA SHEET Section 1. Chemical Product and Company Identification Catalog Number(s) 00654-00, 05942-21, 05942-22, 05942-24, 05942-25, 05942-26, 05942-27, 35653-01, 35654-00 Product Identity BUFFER, Standard, pH 4.01; BUFFER, High Accuracy, pH 4.000 (Color Coded Red) Manufacturer's Name Emergency Telephone Number (24 hr) RICCA CHEMICAL COMPANY CHEMTRECO: 800-424-9300 Address (Number, Street, City, State, and ZIP Code) Telephone Number For Information P.O. Box 13090 817-461-5601 Date Prepared Arlington, Texas 76094 3-7-2000 Section 2. Composition / Information on Ingredients Percent Exposure Limits Component CAS Registry # Concentration ACGIH TLV OSHA PEL Potassium Acid Phthalate 877-24-7 0.95-1.05 N/A N/A Preservative* proprietary <0.5 N/A N/A *(No Mercury compounds or Formaldehyde) Inert Dye proprietary <0.1 N/A N/A Water, Deionized 7732-18-5 Balance N/A N/A Section 3. Hazards Identification uYs�sti�'r•ire"r�r�"rir�"a�'rii�"r"cts�'r�r�c�-"r�"-r�c1'r�c�s�"cti"rz"c�rir�c�c�c�'r�ix�"r�'c�'rs"-r�r•�r�"a� �s�r�t�r�cti"r�rY�'�c�'r�r%ct'ri'i �J EMERGENCY OVERVIEW Non-flammable, non-toxic, non -corrosive. Does not present any significant health hazards. Wash areas of contact with water. POTENTIAL HEALTH EFFECTS: TARGET ORGANS: eyes, skin. EYE CONTACT: May cause slight Irritation. INHALATION: Not likely to be hazardous by inhalation. SKIN CONTACT: May cause slight irritation. INGESTION: Large doses may cause nausea, vomiting, diarrhea and cramps. CHRONIC EFFECTS / CARCINOGENICITY: IARC — No NTP — No OSHA — No TERATOLOGY (BIRTH DEFECT) INFORMATION: No information found in "Registry of Toxic Effects of Chemical Substances" or other information sources. REPRODUCTION INFORMATION: No information found in "Registry of Toxic Effects of Chemical Substances" or other information sources. PRODUCT IDENTITY: BUFFER, Standard and High Accuracy, pH 4.01 CATALOG NUMBER (S): 00654-00,35654-00, 05942-21, 05942-22, 05942-24,05942-25,05942-26,05942-27,35653-01 EFFECTIVE DATE: 03-20-2006 MSOS NUMBER 00506 Rev 3 Page 1 of 3 OAKlOF40 MATER/AL SAFETY DATA SHEET Q Section 4. First Aid Measures — In all cases, seek qualified evaluation. EYE CONTACT: Irrigate immediately with large quantity of water for at least 15 minutes. Call a physician if irritation develops. INHALATION: Remove to fresh air. Give artificial respiration if necessary. If breathing is difficult, give oxygen. SKIN CONTACT: Flush with plenty of water for at least 15 minutes. Call a physician if irritation develops. INGESTION: Dilute with water or milk. Call a physician if necessary. Section 5. Fire Fighting Measures FLAMMABLE PROPERTIES: FLASH POINT: N/A METHOD USED: N/A FLAMMABLE LIMITS LFL: N/A UFL: N/A EXTINGUISHING MEDIA: Use any means suitable for extinguishing surrounding fire. FIRE & EXPLOSION HAZARDS: Not considered to be a fire or explosion hazard. FIRE FIGHTING INSTRUCTIONS: Use normal procedures/instructions. FIRE FIGHTING EQUIPMENT: Use protective clothing and breathing equipment appropriate for the surrounding fire. Section 6. Accidental Release Measures Absorb with suitable material and dispose of in accordance with local regulations. Section 7. Handling and Storage As with all chemicals, wash hands thoroughly after handling. Avoid contact with eyes and skin. Protect from freezing and physical damage. SAFETY STORAGE CODE: GENERAL Section 8. Exposure Controls / Personal Protection ENGINEERING CONTROLS: No specific controls are needed. Normal room ventilation is adequate. RESPIRATORY PROTECTION: Normal room ventilation is adequate. SKIN PROTECTION: Chemical resistant gloves. EYE PROTECTION: Safety glasses or goggles. Section 9. Physical and chemical Properties APPEARANCE: Clear, red colored liquid PH: 4 ODOR: odorless BOILING POINT Cc): approximately 100 SOLUBILITY IN WATER: Infinite MELTING POINT Cc): approximately 0 SPECIFIC GRAVITY: approximately 1 VAPOR PRESSURE: N/A Section 10. Stability and N CHEMICAL STABILITY: Stable under normal conditions of use and storage. INCOMPATIBILITY: Nitric Acid PRODUCT IDENTITY: BUFFER, Standard and High Accuracy, pH 4.01 CATALOG NUMBER (S): 00654-00, 35654-00, 05942-21, 05942-22, 05942-24, 05942.25.05942.26, 05942-27, 35653-01 J EFFECTIVE DATE: 03-20-2006 MSDS NUMBER 00506 Rev 3 Page 2 of 3 �f O 0AKioFv MATER/AL SAFETY DATA SHEET HAZARDOUS DECOMPOSITION PRODUCTS: Oxides Of Carbon and Potassium. HAZARDOUS POLYMERIZATION: Will not occur Section 11. Toxicological Information LD50, Oral, Rat: >3200 mg/kg (Potassium Acid Phthalate), details of toxic effects not reported other than lethal dose value. Section 12. Ecological Information ECOTOXICOLOGICAL INFORMATION: No Information found. CHEMICAL FATE INFORMATION: NO Information found. Section 13. Disposal Considerations Dilute with water, neutralize with weak sodium hydroxide solution, and then flush to sewer if local regulations allow. If not allowed, save for recovery or recycling in an approved waste disposal facility. Always dispose of in accordance with local, state and federal regulations. Section 14. Transport Information (Not meant to be all inclusive) D.O.T. SHIPPING NAME: Not regulated D.O.T. HAZARD CLASS: None U.N. / N.A. NUMBER: None PACKING GROUP: None D.O.T. LABEL: None Section 15. Regulatory Information (Not meant to be all inclusive - selected regulation represented) OSHA STATUS: The above items either do not contain any specifically hazardous material or the potentially hazardous material is present in such low concentration that the items do not present any immediate threat to health and safety. These items do not meet the OSHA Hazard Communication Standard (29 CFR 1910.1200) definition of a hazardous material. TSCA STATUS: All components of this solution are listed on the TSCA Inventory. CERCLA REPORTABLE QUANTITY: Not reportable SARA TITLE III: SECTION 302 EXTREMELY HAZARDOUS SUBSTANCES: NO SECTION 311/312 HAZARDOUS CATEGORIES: NO SECTION 313 TOXIC CHEMICALS: No RCRA STATUS: No CALIFORNIA PROPOSITION 65: Not listed Section 16. Other Information NFPA® Ratings: Health: 1 Flammability: 0 Reactivity: 0 Special Notice Key: None HMISO Ratings: Health: 1 Flammability: 0 Reactivity: 0 Protective Equipment: B (Protective eyewear, gloves) Rev 1, 10-16-2000: (Section 1) added catalog number 35653-01. Rev 2, 03-25-2003: Reviewed and approved. Rev 3, 03-20-2006: Reviewed and approved. When handled properly by qualified personnel, the product described herein does not present a significant health or safety hazard. Alteration of its characteristics by concentration, evaporation, addition of other substances, or other means may present hazards not specifically addressed herein and which must be evaluated by the user. The information furnished herein is believed to be accurate and represents the best data currently available to us. No warranty, expressed or implied, is made and RICCA CHEMICAL COMPANY assumes no legal responsibility or liability whatsoever resulting from its use. PRODUCT IDENTITY: BUFFER, Standard and High Accuracy, pH 4.01 CATALOG NUMBER (S): 00654-00,35654-00, 05942-21, 05942-22, 05942-24, 05942-25.05942.26, 05942 -27,35653 -El EFFECTIVE DATE: 03.20-2006 MSDS NUMBER 00506 Rev 3 _ Page 3 of 3 OAKIOFI@ MATER/AL SAFETY DATA SHEET Section 1. Chemical Product and Company Identification Catalog Number(s) 00654-04, 35654-04, 05942-41, 05942-42, 05942-44, 05942-45, 35653-02 Product Identity BUFFER, Standard, pH 7.00 (Color Coded Green) RICCA CHEMICAL COMPANY P.O. Box 13090 Texas 76094 Emergency Telephone Number (24 hr) C H E MT R EC®: 800-424-9300 Telephone Number For Information 817-461-5601 3-8-2000 Section 2. Composition / Information on Ingredients Percent Exposure Limits Component CAS Registry # Concentration ACGIH TLV OSHA PEL Sodium Phosphate, Dibasic 7558-79-4 < 1 N/A N/A Potassium Phosphate, Monobasic . Preservative` '(No Mercury Compounds or Formaldehyde) Inert Dye Water, Deionized Section 3. Hazards Identification 7778-77-0 < 1 N/A Proprietary < 0.1 N/A Proprietary < 0.1 N/A 7732-18-5 Balance N/A N/A N/A N/A N/A EMERGENCY OVERVIEW Non-flammable, non-toxic, non -corrosive. Does not present any significant health hazards. May cause irritation. Wash areas of contact with water POTENTIAL HEALTH EFFECTS: TARGET ORGANS: eyes, skin. EYE CONTACT: May cause slight irritation. INHALATION: May cause allergic respiratory reaction to those allergic to phosphates. SKIN CONTACT: May cause slight irritation to those allergic to phosphates. INGESTION: Large doses may cause stomach upset. CHRONIC EFFECTS / CARCINOGENICITY: IARC — No NTP — No OSHA — No TERATOLOGY (BIRTH DEFECT) INFORMATION: No information found in "Registry of Toxic Effects of Chemical Substances" or other information sources REPRODUCTION INFORMATION: No information found in "Registry of Toxic Effects of Chemical Substances" or other.information sources. PRODUCT IDENTITY: BUFFER, Standard, pH 7.00 (Color Coded Green) CAT. NO (S): 00654-04, 05942-41, 35654-04, 05942-42, 05942-44, 05942-45, 35653-02 EFFECTIVE DATE: 3-20-2006 MSDS NUMBER 00507 Rev 3 Page 1 of 3 OAKION@ MATERIAL SAFETY DA TA SHEET Section 4. First Aid Measures — In all cases, seek qualified evaluation. EYE CONTACT: Irrigate immediately with large quantity of water for at least 15 minutes. Call a physician if irritation develops. INHALATION: Remove to fresh air. Give artificial respiration if necessary. If breathing is difficult, give oxygen. SKIN CONTACT: Flush with plenty of water for at least 15 minutes. Call a physician if irritation develops. INGESTION: Dilute with water or milk. Call a physician if necessary. Section 5. Fire Fighting Measures FLAMMABLE PROPERTIES: FLASH POINT: N/A METHOD USED: N/A FLAMMABLE LIMITS LFL: N/A UFL: N/A EXTINGUISHING MEDIA: Use any means suitable for extinguishing surrounding fire. FIRE & EXPLOSION HAZARDS: Not considered to be a fire or explosion hazard. FIRE FIGHTING INSTRUCTIONS: Use normal procedures/instructions. FIRE FIGHTING EQUIPMENT: Use protective clothing and breathing equipment appropriate for the surrounding fire. Section 6. Accidental Release Measures Absorb with suitable material (vermiculite, clay, etc.) and dispose of in accordance with local regulations. Check with local agencies for the proper disposal of phosphate containing solutions. Section 7. Handling and Storage As with all chemicals, wash hands thoroughly after handling. Avoid contact with eyes and skin. Protect from freezing and physical damage. SAFETY STORAGE CODE: GENERAL Section 8. Exposure Controls / Personal Protection ENGINEERING CONTROLS: No specific controls are needed. Normal room ventilation is adequate. RESPIRATORY PROTECTION: Normal room ventilation is adequate. SKIN PROTECTION: Chemical resistant gloves. EYE PROTECTION: Safety glasses or goggles. Section 9. Physical and chemical Properties APPEARANCE: Clear, green liquid PH: 7 ODOR: Odorless BOILING POINT (°C): approximately 100 SOLUBILITY IN WATER: Infinite MELTING POINT (°C): approximately 0 SPECIFIC GRAVITY: approximately 1 VAPOR PRESSURE: N/A Section 10. Stability and Reactivity CHEMICAL STABILITY: Stable under normal conditions of use and storage. INCOMPATIBILITY: None identified. HAZARDOUS DECOMPOSITION PRODUCTS: Phosphorus Oxides may form when heated to decomposition. O PRODUCT IDENTITY: BUFFER, Standard, pH 7.00 (Color Coded Green) CAT. NO (S): 00654-04, 05942-41, 35654-04, 05942-42, 05942-44, 05942-45, 35653-02 EFFECTIVE DATE: 3-20-2006 MSDS NUMBER 00507 Rev 3 Page 2 of 3 0 0AK10N_@ MATER/AL SAPETYDATA SHEET HAZARDOUS POLYMERIZATION: Will not occur. Section 11. Toxicological Information LD50, Oral, Rat: (Sodium Phosphate Dibasic) 17 gm/kg; LD50, Dermal, Rabbit: (Potassium Phosphate Monobasic) >4640 mg/kg; details of toxic effects not reported other than lethal dose value. Section 12. Ecological Information ECOTOXICOLOGICAL INFORMATION: No Information found. CHEMICAL FATE INFORMATION: No information found. Section 13. Disposal Considerations Dilute with water, then flush to sewer If local regulations allow for the flushing of phosphate containing solutions. If not allowed, save for recovery or recycling in an approved waste disposal facility. Always dispose of in accordance with. local, state and federal regulations. Section 14. Transport Information (Not meant to be all inclusive) D.O.T. SHIPPING NAME: Not regulated D.O.T. HAZARD CLASS: None U.N. / N.A. NUMBER: None PACKING GROUP: None D.O.T. LABEL: None O Section 15. Regulatory Information (Not meant to be all inclusive - selected regulation represented) OSHA STATUS: The above items either do not contain any specifically hazardous material or the potentially hazardous material is present in such low concentration that the items do not present any immediate threat to health and safety. These items do not meet the OSHA Hazard Communication Standard (29 CFR 1910.1200) definition of a hazardous material. TSCA STATUS: All components of this solution are listed on the TSCA Inventory or are mixtures (hydrates) of items listed on the TSCA Inventory. CERCLA REPORTABLE QUANTITY: Sodium Phosphate, Dibasic - 5,000 pounds. SARA TITLE III: SECTION 302 EXTREMELY HAZARDOUS SUBSTANCES: NO SECTION 311/312 HAZARDOUS CATEGORIES: No SECTION 313 TOXIC CHEMICALS: No RCRA STATUS: No CALIFORNIA PROPOSITION 65: Not listed. PENNSYLVANIA: Sodium Phosphate Dibasic is listed as an environmental hazard on the state Hazardous Substance list. Section 16. Other Information NFPA Ratings: Health:1 Flammability: 0 Reactivity: 0 Special Notice Key: None HMISO Ratings: Health: 1 Flammability: 0 Reactivity: 0 Protective Equipment: B Rev 1, 8-25-2000: (Section 2) corrected concentration of preservative from 1 — 2 to < 0.1%. (Protective eyewear, gloves) Rev 2, 03-25-2003: Reviewed and approved, (Section 15) added CERCLA reportable quantity. Rev 3, 03-20-2006: Reviewed and approved. When handled properly by qualified personnel, the product described herein does not present a significant health or safety hazard. Alteration of its characteristics by concentration, evaporation, addition of other substances, or other means may present hazards not specifically addressed herein and which must be evaluated by the user. The information furnished herein is believed to be accurate and represents the best data currently available to us. No warranty, expressed or implied, is made and RICCA CHEMICAL COMPANY assumes no legal responsibility or liability whatsoever resulting from its use PRODUCT IDENTITY. BUFFER, Standard, pH 7.00 (Color Coded Green) CAT. NO (S): 00654-04, 05942-41, 35654-04, 05942-42, 05942-44, 05942-45, 35653-02 EFFECTIVE DATE: 3-20-2006 MSDS NUMBER 00507 Rev 3 Page 3 of 3 (Measuring the pH PH — the measure of a products acidity or alkalinity (range: 0.0 to 14.0) ACID NEUTRAL ALKALINE 0 t__� 7 14 3.3 - 4.1 = Rice pH 4.6 - 7.5 = Rapid Bacteria Growth • AFC Sushi rice has a pH between 3.30 to 4.10 PREPARING YOUR NEW PH METER FOR USE: 1. The pH meter is shipped dry. 2. Take the battery cover off from the top of the pH meter and remove the plastic tab from the battery to allow connection. 3. Before using the pH meter for the first time or after a week of storage, remove the protective cap and prepare the pH meter by soaking the tip in 4.01 buffer solution for at least ten minutes. 1.� • If there are white crystals around the cap, rinse with distilled water or ` 4.01 buffer solution. 4` f' NEVER IMMERSE THE ELECTRODE UP TO THE CONNECTOR. CALIBRATING YOUR PH METER ( MODEL PHI 00) 1. Make sure the buffer solutions are not expired. Do not use expired buffer solutions! 2. Fill two 4oz. cups half -way with 7.00 and 4.01 buffer solutions. 3. Turn on the pH meter. Dip the tip of the pH meter into the 7.00 buffer solution and press and release the CAL button to begin calibration. DO NOT hold down the CAL button. The word "CAL" will appear on the digital display of the pH meter. If you do not see the word "CAL", press the CAL button again. Your pH meter will begin calibration after the word "CAL" appears on the di, l pay. *This pH meter must be calibrated in the 7.00 buffer solution first. 156 09 el ( CAEC..., Copyright © 2010 Advanced Fresh Concepts Franchise Corporation BATTERY REPLACEMENT 4. Hold the pH meter in the 7.00 buffer solution until the meter stops and reads 7.00. When it is finished, the word "End" will appear on the digital display. Turn off the pH meter. 5. Rinse the tip of the pH meter with distilled water. Wipe the tip of the pH meter with a paper towel, avoiding touching the tip of the pH meter. 6. Turn the pH meter back on. Place the pH meter into the 4.01 buffer solution and then press the CAL button. 7. Hold the pH meter in the 4.01 buffer solution until the meter stops and reads 4.01. When it is finished, the word "End" will appear on the digital display. Turn off the pH meter. 8. Rinse the tip of the pH meter with distilled water. Wipe the tip of the pH meter with a paper towel, avoiding touching the tip of the pH meter. 9. Fill the lid with a small amount of 4.01 buffer solution prior to putting the lid back on. FILLING OUT THE "EQUIPMENT CALIBRATION" LOG: Place your initials on the "Calibration Initial" section and record the time the pH meter was calibrated on the "Time" section. ALWAYS STORE THE pH METER UPRIGHT WITH THE LID ON. Replace the batteries when the display fades or when the pH meter cannot be switched on. Remove the battery cover on the top of the meter and insert four new batteries. Always refer to the manufacturer's instruction manual for details regarding malfunctions. BACK-UP TEST STRIPS All sushi bars using the pH meter must also have the colorpHost® pH indicator strips (pH 2.5 to 4.5) for back-up in case the pH meter breaks down or the battery runs out and you do not have extra batteries on hand. If your pH meter breaks down, you must contact your Regional Manager or AFC Distribution Department immediately to order a new pH meter. The pH strips may only be used for back-up until you repair your pH meter or receive a new one. You may not use the back-up strips for more than 3 days! MEASURING THE PH OF THE RICE Where to take your rice samples: take samples from four corners and the center of your rice container. This will enable you to check if the vinegar was mixed evenly and the proper pH was reached. r0 156 09 el CAECd, Copyright © 2010 Advanced Fresh Concepts Franchise Corporation O O EO 1. Fill a 4 ounce cup with rice samples taken from all five areas as indicated on the diagram. 2. Transfer the rice from the cup into a larger container that will be used for smashing the rice. 3. Add four ounces of distilled water to the larger container with the rice sample. 4. Put on a disposable glove and smash the rice with your hands until the water is a milky white color. 5. Transfer the milky white liquid into a 4 ounce cup. 6. Turn on the pH meter. Do not press CAL! 7. Dip the tip of the pH meter into the milky white liquid to measure the pH. 8. Take the pH reading after the number on the digital display stops blinking. WHAT IF THE PH IS NOT BETWEEN 3.30 TO 4.10? The AFC rice recipe will provide you with sushi rice with a pH between 3.30 to 4. 10, but what if the pH is out of range? • The pH is below 3.30. if the pH reading is below 3.30, the rice must be discarded. Rice may not be added to the batch to try to raise the pH. Adding rice to try to raise the pH does not work and is a prohibited practice. _ • The pH is above 4.10 — 1 . If the pH.reading is above 4.10, add an additional 8 to 12 ounces of vinegar to the. rice and stir. 2. Allow the rice to rest for ten minutes, then stir. 3. Allow the rice to rest for another ten minutes, then stir again. 4. After another the minutes, retake the pH. If the pH is still above 4. 10, check your vinegar and discard the rice. FILLING OUT THE "PH" LOG FOR AFC SUSHI RICE 1. The first pot of rice you make each day is pot one, the second pot is pot two, the third is pot three, etc. Record this under "Rice Pot #." 2. Record the time vinegar was added to the rice under "Time Rice Acidified." 3. After you have taken the pH, record pH under "Rice pH" section. 4. The "pH after Corrective Action section is only filled out if the rice pH was above 4.10 and you added corrective vinegar and rechecked the pH. 5. "Time Rice is All Used" section is filled in when: • The rice is all used. • The rice is expired. • The pH was below 3.30 and was discarded. • The food handler that tests the pH must place their initials under the Tester's Initials section. 6. The food handler that tests the pH must place their initials under the Tester's Initials section. 156 09 el CC,.. Copyright © 2010 Advanced Fresh Concepts Franchise Corporation AMENDED REPORT C Oar Experience Is Your Protection Michelson Laboratories, Inc. 6280 Chalet Drive, Commerce, California 90040-3761, Telephone (562) 928-0553 / FAX (562) 927-6625 LABORATORY CERTIFICATE Date: 12/23/2011 Submitted By: AFC CORP. Lab No.: 121411-C93027 19205 S. LAUREL PARK RD. Report No.: 121411-C93027B RANCHO DOMINGUEZ, CA 90220 Order No. Attn : NOEL LASAW Received: 12/14/2011 Page 1 of 1 REPORT# PRODUCT/TEST METHOD C93027-01 Product :FULL POT -PH OF THE WHITE SUSHI RICE 30 :MINUTES AFTER VINEGAR HAS BEEN ADDED AOAC 18TH ED. 981.12 C93027-02 Product :FULL POT - PH OF THE WHITE SUSHI RICE 10 HOURS AFTER VINEGAR HAS BEEN ADDED PH AOAC 18TH ED. 981.12 C93027-03 Product :HALF POT - PH OF THE WHITE SUSHI RICE 30 :MINUTES AFTER VINEGAR HAS BEEN ADDED PH AOAC 18TH ED. 981.12 27-04 Product .HALF POT - PH OF THE WHITE SUSHI RICE 10 HOURS C S !AFTER VINEGAR HAS BEEN ADDED j PH AOAC 18TH ED. 981.12 MICHELSON LABORATORIES, INC. 0 Roy Lung, Chemistry Ops. Manager 1 12/23/2011 11:21:35 AM RESULT UNITS START:DT 3.99 i 112/21/2011 3.90 ! 112/21/2011 3.81 112/20/2011 3.78 1 12/20/2011 As a mutual protection to clients and ourselves, all reports are submitted as the confidential property of clients and authorization for publication of statements, conclusions or extracts from or regarding our reports is reserved, pending written approval of both parties. Results on this report relate only to the sample(s) received & analyzed Eo N N N 'Purchase rice, vinegar and all necessary ingredients from an AFC approved supplier. Label Example Ey,:O;3�/ i7;ee e;Ce /i2 Bi:00aM /t� 10 00p 2 AFC P,,p mtion Lobel Sushi products may be prepared using properly acidifies rice After assemb , sushi must undergo -proper chilling=and-con-be,ronsferred- into the cold holding display case once the internal temperature has cooled to 41 T or below This HACCP has been reviewed and is current as of 12/13/12 pH controlled Sushi Rice Flow Diagram Weigh 6.5 lbs. of Extra Fancy Sushi Rice into the rice cooker pot and wash the rice IWeigh 7.8 lbs. of cold potable water and add to the washed rice Cook the rice in the AFC approved rice j cooker for a total of 50 minutes 1 --------- Aft er -------- After the rice is finished cooking, run the rice spatula around the side of the pot to flip the rice out into a NSF®shallow container Add 32 oz of AFC HG -100 vinegar onto the rice and thoroughly mix with the rice paddle for 2 minutes while not exceeding 4 inches in height to allow for proper acidification Wait 10 Minutes Mix the rice in a flipping motion to minimize the breaking or smashing of any rice grains Wait 10 Minutes Mix again in a flipping motion �r Wait 10 Minutes Take the pH Label the NSF©container of sushi rice with the Rice Pot#, "Item', and Use By" dote/time 30 minutes cooking + 20 minutes steaming = 50 minutes Do not spread out the rice yei DO NOT COVER • If the pH is above 4.10: FF-Wfano he 8-12 oz of nneyar, retaf e p o can only do this once. • If hep is belo 3.30: rice is c iscarde -- CCP e ice.isstore-at_roomJempproture an_js l either used up or discarded within 10 hours from time of acidification 334 121v GENERAL AFC Copyright © 2012 Advanced Fresh Concepts Franchise Corporation P 0 N LO a v V L mc •- , .� om • �� . s �€ • H L V • y UP L C1 � W44u 0. 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L0 u= —o -0 o E X c -uc � u> E LVpA � L -40) a ind— m-0 0 CK o d = u E ^ s a L -2° ms c o sLcO mE o7E-'�a�<") p�>cpW6E�cn sN ZS°coo d (D -2 3 L p 0 C) d ,N CL O -0 �i �'L �Qo ` g 0 m d V V C O O N •N -a ED Q'> p d�> 0- -q LL - of p 3 V V O .Ss O H vOi O O s C 0 n C U- j O LLJ LLJ 'C 3 p d C .N0 N .0 _a maE� Q '° O O ' °u N `0` s 3 E L = Lp,g.c aomD>.'^a L O L N 'o E Us v d 2 3 0 0 u 0 oc oE` ao O O N"a 3 ul • EsoE °' o L Od°d��,L N a C c U I U- < s E o d -o > :C `p£ ov°g aM LO EE �j m1riav`"i m,20oo3° c,i c _u y cc u� `,p q)4 u E c uNQ_ O C� u a) u �-�c uv-ciQ-z in noao2Q cQ�4� o�og�u,o 03'u��c 0000c=OP�mo m rn`OV-� u`Evn aZZ m rn`�U a °u Eve pZZ V a� a o� V Us; U vc' a 0 V V O V i5 Som c Ln c0_ O O 2- 0 0 U a� N L u C a a u C 0 U L O O N O T CL O U td� .o P O h pH Controlled White Sushi Rice HACCP Flow Diagram Label Example Item: -4i Alw-ee �Ce PuIVPrep: Use By. 1/1/09 ('-OOP-? AFC Np—fi- label Sushi Preparation Elerhi has been prepasushi to 41 OF or below E— The sushi can be transferred to the cold holding display case after it has cooled to 41 OF or below 347 10 el Preparation Weigh 6.50 lbs. of Extra Fancy Sushi Rice into the rice cooker pot and wash the rice Weigh and add 7.80 lbs. of cold potable water to the washed rice Cook the rice in the AFC approved rice cooker for a total of 50 minutes After the rice is finished cooking, run the rice spatula around the side of the pot and flip the rice out of container and into an NSF shallow container Immediately pour 32 ounces of AFC HG- 100 vinegar onto the rice and thoroughly mix the rice and vinegar with the rice paddle for 2 minutes Spread out the rice inside the container. To allow for proper cooling and mixing, the rice cannot exceed 3-4 inches in height inside the container Wait 10 Minutes Mix the rice in a flipping motion to minimize the breaking or smashing of any rice grains Wait 10 Minutes Mix again in a flipping motion Wait 10 Minutes Take the pH Label the container with rice pot #, item name, and use by date and time The rice is stored at room temperature and is either used up or discarded within 10 hours from time of acidification *Purchase rice, vinegar and all necessary ingredients from AFC or on AFC approved supplier. 10 30 minutes cooking + 20 minutes steaming = 50 minutes )0 Do not spread out the rice yet! )0 1 DO NOT COVER! • p is above 4.10: add another 8-12 ounces of vinegar, retake pH. You con only do This once! • pH is below rice is discarded Discard expir7d rice after 10 hours CAEC—,— Copyright © 2010 Advanced Fresh Concepts Franchise Corporation L� G A V V I P O h M OXIMM mc W W c 4 Ma L a N a x aC.. fu tiu �N o p O � •- �� <t C p o 0RD C aNmy � 0 N V a L cn � U d 'o n IU i a� c— sco�P l o� S E Q c c d 00 i Eo aEam0 `osfi o—N=aa °te mcvo00 aO .oN �•�L ama�°0a � cw0u0�a O � _E c � i0 yw m A u �pa U- a c '0, u°ar mO�" �� gdCj-'c 00)a o ao �i� � oc00 so N a-0 -D In CL m as°�tfU o a0a as v a- m aaEi g 01V o (L oa'� 6 _ c w m Nam uZ = -a— mVa , co L o Q C _o mz '�o m N°t'N�_ Ego„°' o �'I E rni a cam' s `a91 P N E o���i0- U.a o,� Q m ° �N cN m -a g 0 � m p 0 o .c •� c co- 4) y U y U •0 U cep 0�a-- • \ c oE�.0 m rn`o u ocher xE�.�d^ CL a) 0d °c v c,Q 3 N _� L a E E a-c� as c a E y mUa- -D 0) c t3 m $c°..o Ev)ias-0 D c c aci v) d O u N 4 V a)o 1 �iM Mi 33 N c 0 6 0 2- 0 0 U a> 0 Q m U C 0 U w u c a Q O O N O s rn o_ 0 U G Qj 0 o_ C O- d Cb d o To O '0 0 O Tc O O -: E. c ca2�Nd :O N N ..0 O CQ"8 Q O p 0 0 •r. 1.3.; g -0 c 0 d 6 C) y o u v cp u 0 ?• 6 tNOi O> ° SN O O c u N u..t D_V N ° > > O d �U Ns �o vP V 0 0 a 0 0 a� O N V g�i�r0Uo0 CL V= O ° aou) 0` > oC� ° m3 %'pwaVu-0v-0o'> u C C C o 46a m s "o �Q E G1 c Au 0 N N « 0 L J 'D V� 0 Cp �0 E OI O)0 u Out ,u< c -Y •= 0 s N z oE-.�_-° E c O N° d vi FL 4) m ou E�h2V�o rno - o d crn> O a°'O Oo >, r- a°'-°� rn - � � u O-•� c '> r� o ° ms� r `o aci E o 00. 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L -a uQ N °•FL y acp"u nha E ,0 0 cba-Q O HC cQ• m O, L. w ao o u N L O c) E ° vQ 293- u —0 � o oao °s —$ N PdE o2— a E 6 C0-0 0OmVu oa -.!n o a L•E O 0-0 N oO�NoL 0= d iR FLN= C _ C Cc Na C QQns uv m; ° Uu uus aan O Tc c c c c c m V d m V o m U a 7 O Q o d N- ) C a y? c p —O P V•° a U a a c 0)mOu'-0°� va cd °uU'c�4) -E! m a E � ao� .2 21012 E y .--• c a o m E L y a a o=� Q-c�d pt c �' E y y V �1[ E T a o E a c T.= o d d m E °) u c C O ,C y a] .Q s'E.° �a a m `m m E m ° 0 2 0 mQ s a m�-OQ E03Z2ZV�o Q °'u � cc C•a� � Q L caoaPco 9--' t °u°p-e 0-2 a Qm, o.o c=Qso s=a m E<ncnZv�o s=a m u`cnv�ZV�as� LL ;L 8o Vo3c y u o E o u� a.c-'c N u.L L V.�� a° a o o L axi I L 0 CL V V Q S -a rn GC m m C O C c 0.& .0 m g 8 �Y a� 5 J J W= V J� W V w m m C O 0 0 p O ti O_ Vy po `C O V O N r o •8 0- o •.n O N OU 0 E 0-° c cU mu � 0-- V 0 o-$ E �U �o °� yu _ a� o 0 0 E= S' C'r� ° _ _ u .� D.y� o €� of 0 8 5 u -a. _— S • �_ .c�2-2 F- ° ID u i f °u LU � F- a O O H D _�ID TE$ 1 •$ W H 0 0 O� � C 0 m 0 14 yTA u u o -:EO > u o O s CNc v O O` O c o 4)c 0 W ` 0.0 FL8— U 2-0 0 -:E o=�3 N�^� o_va 0 -p (D -p d y , 3 •N G E Q O C: Q NF- vii O (D s Y m cr O U- 30 8 E O o 2 Vf U -:r= 8 -6-0•V c u G ` L L -Poov 00N F c c 04 o � o � E J u_ 3'0 OO NS ,L 30 O N L 42 0-0 _ Es o m J u _V lL C `O 3 L •V LO 0 _ o° c 0 gov a o` o` 0 O 8� 3 o —0 V W O ops V E 5 E os=aL 0 a� U m.�NN m,.�� 3 av G C V y G U d 0 C O c 0 ' E c o�Q� C o 0 N f C •° �i = O f •O C�'>. �i � O a $ c Q� Ev�i'o2Z �� o o� m sziE� o2Z ms _8 0 u U i E W 8 u O p a C i C O V V a E O 3N o E 4) -8 VVI Oo 3 6v VV•k.2 m 0 O N 0 rn a 0 U vI 7 AFCFRAPJCHISrz CORP. 19205 South Laurel Park Road Rancho Dominguez, CA 90220 Phone: (310) 604-3200 Fax: (310) 604-6449 January 1, 2013 To Whom It May Concern: This letter is to certify that all seafood items received by AFC Corporation are in compliance with Food and Drug Administration regulation 21 CFR Part 123 requiring all seafood processors, distributors and storage facilities to comply with HACCP regulation. This letter also certifies that all seafood item has been maintained at —4°F for a minimum of 7 days prior to receipt. AFC Corporation receives each of these items frozen and prepackaged. They are then held in a freezer unit until they are distributed in refrigerated shipping containers. For products where histamine is considered a possible hazard (tuna and yellowtail), histamine tests are performed every 6 months of each manufacturer. histamine levels must not be above the concentration of 25ppm for any given sample. If there are any additional information needed, please feel free to contact us. Sincerely, Noel as Leg I -Co pliance Department Office: 310.604.3200 Ext. 131 Fax: 310.604.6449 noel. lasaw iWesushi.com G -,L u Gn ulns'_iu Us& ulna (us--innin») inn FORTUNE FROZEN FOODS (Tf IAILAND) CO., LTD. laods:iI13QIlumoains rt 31 U. IU 11.IlI000 O,S:fU(l 9.iiJ0ill 30I4U (n S. !1114i 3Jli5t13-J I0II[1 : M74)A) 396540-1 3901023796 y 31 1,100 10. TABM, P -NOT, SOIIGKHLA S]140 TEL.: (07.0 c65-7a-58761s-zt FAQ(: (074) 66-7-1-587616-17 LETTER OF GUARANTEE December 07, 2012 Food supplied is produced and stored in compliance with all applicable parts of the Code of Federal Regulations including but not limited to 21CFR123 for Fish and Fishery Products (if applicable), 21CFRI IO Current Good Manufacturing Practice in Manufacturing, Paeldng, or Holding Human Food, FDA Food, Drug and Cosmetics Act (FD&C Act), and comply with all HACCP program guidelines. All manufactures or products supplied have clearance from the FDA. The facility is also in compliance with the Bioterrorism Act of 2002 and registered with the FDA. 1.Frozen Vannamei Shrimp Sushi Ebi 2.Frozen Vannamei Shrimp Peeled Stretched Tail -On (Tempura) 3.Frozen Vannamei Shrimp Sushi Ebi (Broken Meat) Supplied uncooked frozen seafood that is ready to eat has been treated for parasite destruction through frozen storage at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7days) in a freezer as required in FDA Food Code. Ynnr faithfully (Mr. General Manager C i i �' e �L r FORT TERPRISE NfnfiLl; Afa1.11 .EE, -X 't).?1'c�F & lt"mx0 t�,R�� NO, 28, .BtJA CLet1TgC RED: TA L7 0 1181ANG `�t }.HSI�ING HSCEN, s'AIWACY. R. -0: C. e-rtaiI:cleclsan.;;1-hiftntIt eL Letter of Guarantee January 1, 2013 T3'L, X186-7-78 7 2'73.L; FAX 886, 7-79-728 4 1 856-7-7,87-1025 f he suppG ed food products. listed he;F.Wh' are produced and *Md in compliance .vit:h aal appilcable Wu 6f the code ofre¢era,l:Ree-ula lops Including c-ud not Iiml!ed tc 21CFRI23 for %.h and IF Ihcr+1 pscd'ucts {jf applicablF,i, 21�'FRXd n �rrcrit ucod latamlfGcturjn�� Fr�c.tice In h. ynuFatRuring, Packing,prHold Ing Human Food, FDA Food, Drug;w td �tiarna4tesAGt(FD�iC-Actj, and IvltEL�ll HAA. CP program guldellras, till m anufacture rs or Preduc s srup�lfed h�V'e: tloo�nce :rorn the ED -A, The facility S5 fn corgpl:ianca V40, the 13110error(srri ri,:t of 2x02 and regjstered'vrit7t the FDA, FROZEN SEABREEZE SALAD FROZEN CAL M..ARt. SALAD FROZEN EWAAMSAtAD FROZEN MASAGO(OR ANGE KAVOR) FROZEN OBiKC7MASABI FLAVOR) FROZEN SEASONED ,OCTOPUS rROZEN MINCED TUNA FROZENiltE'MA FILLET FROZEN GRILLED TUNA FILLET FROZEN SEAREDSEABASS FILLET FROZEN ULIM.PLtNG WIT-zi SE ,R.JWp FROZEN DUMPLING V, C?El-ABLE SupPI it d. wnccPokgd fm,rvri seafdad ttmt is ready too eat i�aa bean trgatea ;or para -sit ciestruct;ar� ttlrough froxeri Stomp at a temperature of -20,C (-471 .wr ue,, Fora mjnjmuni of 16;a hour,, (,' daya) - — - iii 3, free ei 8S r getlred Itt Food Code; TszI Chun Lsfung; President C c KO.A.SA (SHANGHAI) TRADING CO., LTD. Letter of Guarantee January 1, 2013 Food supplied is produced and stored in compliance with all applicable parts of the Code of Federal Regulations including but not limited to 21CFR123 for Fish and Fishery Products (if applicable), 21CFR110 Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food, FDA Food, Drug, and Cosmetics Act (FD&C Act), and comply with all HACCP program guidelines. All manufacturers or products supplied have clearance from the FDA. The facility is also in compliance with the Bioterrorism Act of 2002 and registered. with the FDA. ROASTED SEAWEED Supplied uncooked frozen seafood that is ready to eat has been treated for parasite destruction through frozen storage at a temperature of -20°C (4117) or below for a minimum of 168 hours (7 days) in a Freezer as required in FDA Food Code. NAME CHE MIN TITLE MANAGER ' COMPANY CHOP KOASA( ...: . OSAMU CORPORATION 15002 S. AVALON BLVD. GARDENA, CA 90248 PHONE: 310-327-6376 FAx:310-327-1366 January 01, 2013 Attn: Mr. Noel Z. Lasaw AFC Corporation 19205 S. Laurel Park Road Rancho Dominguez, CA 90220 We have received your request, providing notice of your Company's policy concerning the FDA's HACCP (Hazard Analysis Critical Control Point) inspection regulation. We are aware that the Food and Drug Administration now enforces the seafood HACCP inspection regulation as of December 18, 1997, and that it is our responsibility to provide AFC Corporation with seafood that is produced or stored in a facility which is familiar with and operating in compliance with this seafood HACCP regulation. The regulation, 21 CFR Part 123, requires all seafood processors, distributors and public storage facilities to comply with basic HACCP requirements as follows: conduct a hazard analysis, write and implement a HACCP plan to control any significant hazards found in the hazard analysis, and monitor and record applicable sanitation activities (SSOP), while following Good Manufacturing Practices (GMP). We appreciate your continued support, and look forward to providing you with quality seafood in the future. Best Regards, Osamu Corporation Osamu Irie President C OSAMU CORPORATION 15002 S. AVALON BLVD. GARDENA, CA 90248 PHONE: 310-327-6376 FAx:310-327-1366 January 01,2013 Attn: Mr. Noel Z. Lasaw AFC Corporation 19205 S. Laurel Park Road Rancho Dominguez, CA 90220 Dear Mr. Noel Z. Lasaw This letter is in regard to your request in which you asked us to describe our processing procedure for the frozen products we supply to your Company. The following frozen products are sold to AFC Corporation Natural Steelhead Fillet, SMKD Steelhead Fillet, Natural Atlantic Salmon Fillet, Smoked Atantic Salmon Fillet,Grilled Salmon, Baby Canadian Shrimp, Tuan Saku,Tuna Chunk,Tuna Nakaochi (Japan),Cube, Tuna Loin, Salmon Roe, Tuna Tray, Octopus Tray, and Cuttlefish Tray. *CO (Carbon Monoxide) has been applied to all of our Tuna products except Tuna Nakaochi(Japan)Natual Each one of these products is received frozen by our Company where they are maintained at -4 degrees Fahrenheit or below for 7 days during frozen storage in our freezers. The frozen product is processed in a refrigerated room, where it is portioned and vacuum packaged in the frozen state, and then returned to the holding freezer until shipping occurs. Attached to this letter, you will find a copy of our Letter of Compliance stating that the products we supply you with are processed under the HACCP regulation. If you require any additional information, please don't hesitate to contact us. i , 1 Sincerely, Osamu Irie RIULNO QATKIRIA AQUAT[(--- FOODSITIFF C"K, Sh. Litter of Guarantee ',- 20 K:; J L; 41 CAdq "Wh Q WgWci n s Mcl Ll Oi�. (III fl;lli le --d iL;' 1, or FDA F-00d� and Act,)Lnt:., .-W LI_'' AM FbkThIj h do IV Qp CCqnp5anCC, i.,vit.1% I] i.e �Slot&-ror,5qp Ai_!� o-11-200,1 to, Wombod Way is toady its pal 'als'l.,(iun cI F 11H how a j7 ch&n d hupon as isyAmd in FQt6Ae-- Oman qlga SANFORD INTERNATIONAL a 132 S. 6`h Avenue. City of Industry, CA 91746 Tel: (626) 448-8359 Fax: (626) 448-8206 January 1, 2013 AFC Corp. 19205 S. Laurel Park Road Rancho Dominguez, CA 90220 Tel: (310) 604-3200 Fax: (310) 604-4900 Dear AFC: We certify that the Frozen Shrimp, the Matane, Maganos and Caravelle Brand, supplied to you is stored at -4° F or lower for more than 21 days. We further certify that we operate in accordance with all applicable parts of the Code of Federal Regulations including but not limited to 21 CFR123 for Fish and Fishery Products (if applicable), 21CFR110 Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food, FDA Food, Drug, and Cosmetics Act (FD&C Act), and comply with all HACCP program guidelines. The Frozen Shrimp, the Matane, Maganos and Caravelle Brand, delivered to you comes from a HACCP Plan installed source of supply. Please be assured that the product is kept well within the temperature requirement specified in HACCP through out the entire chain of supply. The product supplied have clearance from the FDA and the facility is also in compliance with the Bioterrorism Act of 2002. The Matane and Maganos brand FDA registration number is: 19384543016 and the Caravelle FDA registration number is: 17797042262. Best regards, Sam Chuang SIC Manager C c C 132S.6 1h Avenue January 1, 2013 of Industry, CA 91746 Tel: (626) 448-8359 Fax: (626) 448-8206 AFC Corp. 19205 S. Laurel Park Road Rancho Dominguez, CA 90220 Tel: (310) 604-3200 Fax: (310) 604-4900 Dear AFC: We certify that the Frozen Salmon, the Aguas Claras Brand, supplied to you is stored at -4° F or lower for more than 21 days. We further certify that we operate in accordance with all applicable parts of the Code of Federal Regulations including but not limited to 21 CFR123 for Fish and Fishery Products (if applicable), 21CFR110 Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food, FDA Food, Drug, and Cosmetics Act (FD&C Act), and comply with all HACCP program guidelines. The Frozen Salmon, the Aguas Claras Brand, delivered to you comes from a HACCP Plan installed source of supply. Please be assured that the product is kept well within the temperature requirement specified in HACCP through out the entire chain of supply. The product supplied have clearance from the FDA and the facility is also in compliance with the Bioterrorism Act of 2002. The facility's FDA registration number is: 14420576378. Best regards, Sam Chuang SIC Manager O "ANFORD INTERNATIONAL 132 S. 61h Avenue, City of Industry, CA 91746 Tel: (626) 448-8359 Fax: 626 448-8206 January 1, 2013 AFC Corp. 19205 S. Laurel Park Road Rancho Dominguez, CA 90220 Tel: (310) 604-3200 Fax: (310) 604-4900 Dear AFC: We certify that the Frozen Rock Crabmeat, the Luxury and Acadian Brand, supplied to you is stored at -4° F or lower for more than 21 days. We further certify that we operate in accordance with all applicable parts of the Code of Federal Regulations including but not limited to 21 CFR123 for Fish and Fishery Products (if applicable), 21CFR110 Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food, FDA Food, Drug, and Cosmetics Act (FD&C Act), and comply with all HACCP program guidelines. The Frozen Rock Crabmeat, the Luxury and Acadian Brand, delivered to you comes from a HACCP Plan installed source of supply. Please be - assured that the product is kept well within the temperature requirement specified in HACCP through out the entire chain of supply. The product supplied have clearance'from the FDA and the facility is also in compliance with the Bioterrorism Act of 2002. The Luxury brand FDA registration number is: 18484348022 and the Acadian FDA registration number is: 17484649018. Best regards, Sam Chuang SIC Manager c Manta, January 01, 2013 "This letter is our guarantee that all seafood that Transmarina C.A. provides to your company has been produced and stored in a facility which is in compliance with the 21 CFR Part 123 requiring all seafood processors, distributors and storage facilities to comply with US Food and Drug Administration's guidelines for HACCP and in accordance with current Good Manufacturing Practices and Sanitation Standard Operating Procedures. Further, this letter certifies that the seafood item supplied by Transmarina C.A. to your company (which is Ultra Low Temperature Frozen Tuna Saku Block) has maintained at -40F or lower for a minimum of 7 days prior to distribution from our facilities." Sincerely, i Merio cavo General Manager Vis C.'iri:unvalaci6n Kil6ntctro 9 I;" a +OQ nus. dcl Distrihuidol' do j'r;iliro (IC C'ufcjr;t(lu rclls.: >93 ((li) 2922805 - 292(1248' - 2924 1 16 - Fax: 2924057 ;\h(ntado: -4591 ;i\lan4t 10754 (u;ivaquil - I:.iU;uli�t. F, - mail: uansmar!uaranstnarin;:.cgni - (ti .c(,.truismarina.com C RII FRESH INC. 401 Penhorn Avenue, Unit#6, Secaucus, NJ 07094 Phone (201) 537-0306 Fax (201) 537-0307 HACCP CERTIFICATE OF COMPLIANCE Attention: HACCP Manager Re: CERTIFICATION OF COMPLIANCE (HACCP)/LETTER OF GUARANTEE FDA Registration #: 138414552.66 Date: January 1, 2013 This letter will serve as Uoriki Fresh Inc's official notification that we continue to operate under the US Federal Food & Drug Act. Uoriki Fresh Inc, in our ongoing effort to deliver the safest, highest quality seafood product to our customers, has conducted a hazard analysis for all product, constructed and implemented a HACCP plan, written and implemented Standard Sanitation Operating Procedures (SSOP) and practice current Good Manufacturing Practices (GMP) as outlined by the U.S. Food & Drug in regulation 21 CRF Part 123. We guarantee that the Superfrozen product supplied has been stored at colder than -76°F for more than 7 days prior to shipment and that Frozen product has been below -20 OF for more than 30 days prior to shipment and is therefore fully compliant with Federal and State laws on seafood meant for raw consumption., Please include this document as part of your HACCP file as a continuing Certificate of Guarantee of our HACCP compliance. Our HACCP Manual is on file at Uoriki Fresh Inc's corporate offices at 401 Penhorn Avenue #6, Secaucus, N1 07094 and is available for inspection at any time. Please contact the undersigned with any questions or comments that you may have. Sincerely, Peter Perdikis Quality Assurance Controller Email: peter(a)uorikifresh.com www.minus76.com O m E M v CL x C C C ILLNESS POLICY FORM FOOD HANDLER REPORTING AGREEMENT PREVENTING TRANSMISSION OF DISEASES THROUGH FOOD BY INFECTED FOOD EMPLOYEES EXCLUDING ILL EMPLOYEES Employees are required to report to the Location Manager information about their health and activities as they relate to diseases that are transmittable through food. The employees shall report the information in a manner that allows the Location Manager to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms of an illness, or of a diagnosis without symptoms, if the employee: 1. Has any of the following symptoms: • Vomiting • Diarrhea • Jaundice • Sore throat with fever • A lesion containing pus such as a boil or infected wound that is open or draining and is: L On the hands or wrists, unless an impermeable cover such as a finder cot or stall protects the lesion and a single -use glove is worn over the impermeable cover ii. On exposed portions of the arms, unless the lesion is protected by an impermeable cover ill. On other parts of the body, unless the lesion is covered by a dry, durable, tight -fitting bandage 2. Has an illness diagnosed by a health practitioner due to: • Norovirus • hepatitis A virus • Shigella spp. (shigellosis) • Enterohemorrhagic or shiga toxin - producing Escherichia coli 0157:H7 • Salmonella Typhi (typhoid fever) • Salmonella spp. (non -typhi) • Entamoeba histolytica • Campylobocterspp. • vibro cholera spp. • Cryptosporidium parvum • Giardia lamblia • Hemolytic Uremic Syndrome • Yersinia enterocolitica • Cyclospora coyetanensis 3. Had a previous illness, diagnosed by a health practitioner, within the past 3 months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a health practitioner 4. Has been exposed to, or is the suspected source of, a confirmed disease outbreak, because the employee consumed or prepared food implicated in the outbreak, or consumed food at an event prepared by a person who is infected or ill with: • Norovius within the past 48 hours of the last exposure • Enterhemorrhagic or Shiga toxin — producing Escherichia coli, or Shigella spp. within the past 3 days of the last exposure. • Samonella Typhi within the past 14 days of the last exposure • hepatitis A virus within the post 30 days of the last exposure 5. Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about an individual who works or attends a setting where there is a confirmed disease outbreak, or living in the some household as, and has knowledge about, an individual diagnosed with an illness caused as listed in #4. The Location Manager shall exclude the employee from the food facility when exhibiting any of the symptoms as listed in # 1. Additionally, the Location Manager shall notify AFC and the local enforcement agency and exclude the employee form the food facility when an employee is diagnosed or exposed to an illness listed in #2 - #5. I have read (or had explained to me) and understand the requirements concerning my responsibilities under the 1999 FDA Food Code and agree to comply with the reporting requirements specified above. I also understand that should I experience one of the above symptoms or high risk conditions or be diagnosed with one of the above illnesses, I may be asked to stop working until such symptoms or illness have resolved. I understand that failure to comply with the terms of this agreement could lead to action by the food establishment or the regulatory authority that may jeopardize my employment and may involve legal action against me. Employee's Name (print) Employee's Signature Franchisee's Signature Date: / ! Date: / / This form must be kept at the facility at all times. ILLNESS POLICY FORM Q' FOOD HANDLER REPORTING AGREEMENT PREVENTING TRANSMISSION OF DISEASES THROUGH FOOD BY INFECTED FOOD EMPLOYEES EXCLUDING ILL EMPLOYEES Employees are required to report to the Location Manager information about their health and activities as they relate to diseases that are transmittable through food. The employees shall report the information in a manner that allows the Location Manager to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms of an illness, or of a diagnosis without symptoms, if the employee: 1. Has any of the following symptoms: • Vomiting • Diarrhea • Jaundice • Sore throat with fever • A lesion containing pus such as a boil or infected wound that is open or draining and is: I. On the hands or wrists, unless an impermeable cover such as a finder cot or stall protects the lesion and a single -use glove is worn over the impermeable cover it. On exposed portions of the arms, unless the lesion is protected by an impermeable cover iii. On other parts of the body, unless the lesion is covered by a dry, durable, tight -fitting bandage 2. Has an illness diagnosed by a health practitioner due to: • Norovirus • hepatitis A virus • Shigella stop. (shigellosis) • Enterohemorrhagic or shiga toxin - producing Escherichia coli 0157:H7 • Salmonella Typhi (typhoid fever) • Salmonella spp. (non -typhi) • Entamoeba histolytica • Campyabacterspp. • Vibro cholera spp. • Cryptosporidium parvum • Giardia lamblia • Hemolytic Uremic Syndrome Q; • Yersinia enterocolitica • Cyclospora coyetanensis 3. Had a previous illness, diagnosed by a health practitioner, within the past 3 months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a health practitioner 4. Has been exposed to, or is the suspected source of, a confirmed disease outbreak, because the employee consumed or prepared food implicated in the outbreak, or consumed food at an event prepared by a person who is infected or ill with: • Norovius within the past 48 hours of the last exposure • Enterhemorrhagic or shiga toxin - producing Escherichia coli, or Shigella spp. within the past 3 days of the last exposure. • Samonella Typhi within the past 14 days of the last exposure • hepatitis A virus within the past 30 days of the last exposure 5. Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about an individual who works or attends a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused as listed in #4. The Location Manager shall exclude the employee from the food facility when exhibiting any of the symptoms as listed in # 1. Additionally, the Location Manager shall notify AFC and the local enforcement agency and exclude the employee form the food facility when an employee is diagnosed or exposed to an illness listed in #2 - #5. I have read (or had explained to me) and understand the requirements concerning my responsibilities under the 1999 FDA Food Code and agree to comply with the reporting requirements specified above. I also understand that should I experience one of the above symptoms or high risk conditions or be diagnosed -with one of the above ill �esses, I may be asked to stop working until such s m toms or illness r1 Y P g Y P have resolved. I understand that failure to comply with the terms of this agreement could lead to action by the food establishment or the regulatory authority that may jeopardize my employment and may involve legal action against me. Employee's Name (print) Employee's Signature Date: / ! r Franchisee's Signature Date: This form must be kept at the facility at all times. EO Sushi Bar Shelf Life Reference Guide DISPLAY CASE PRODUCTS Sell By Packaged sushi and wraps Day of production + 1 day Packaged gari (ginger) 15 days Packaged wasabi 4 days Packaged sauces 5 days Edamame, all salads 5 days Meatball, dumplings 5 days Items listed above must be discarded first thing in the morning on their "sell by' date. PRODUCTS (behind the counter) Use By All meat products Day of defrosting + 2 days (after defrosting) Inari soy pouch Day of defrosting + 2 days (after defrosting) Sushi Rice H Controlled 10 hours from time acidified Brown Rice -TTC (Time &Temperature Controlled) Rice 24 hours from time rice cools to 41 °F Tama o (egg) Day of defrosting + 7 days Prepared vegetables 2 days Cream cheese 7 days after opening or expiration date on carton, whichever comes first Mayonnaise 7 days after opening or expiration date on the bottle, whichever comes first In use ginger 15 days Opened bucket of ginger 30 days after opening or expiration on the bucket, whichever comes first Prepared wasabi 4 days All squeeze bottles of sauces 5 days AFC HG 100 vinegar 6 months after opening or expiration date on the box, whichever comes first Otafuku sushi sauce (eel sauce) 6 months after opening or expiration date on the bottle, whichever comes first AFC miso sauce 6 months after opening or 1 year after the production date on the bottle, whichever comes first AFC hot garlic sauce 6 months after opening or 1 year after the production date on the bottle, whichever comes first Wasabi powder 1 year after opening AFC spicy sauce 6 months after the production date on the bottle AFC wasabi sauce 6 months after the production date on the bottle Otafuku okonomi sauce 6 months after opening or expiration date on the bottle, whichever comes first Pepper sauce 6 months after opening or expiration date on the bottle, whichever comes first Ginger sauce 6 months after opening or expiration date on the bottle, whichever comes first Chili sauce 6 months after opening or expiration date on the bottle, whichever comes first Yokiniku sauce 6 months after opening or expiration date on the bottle, whichever comes first Yakisoba sauce 6 months after opening or expiration date on the bottle, whichever comes first Sriracha sauce 6 months after opening or expiration date on the bottle, whichever comes first Sesame seed chili oil "ra yu" 6 months after opening or expiration date on the bottle, whichever comes first Dry seaweed "nori" 12 months after the production date on the package Tempura crisps 8 months after production date on the package 23710 el CCe... Copyright © 2010 Advanced Fresh Concepts Franchise Corporation N AFCFC SSOP Inspection Report C, 19205 South Laurel Park Road Rancho Dominguez, California 90220 (310) 6043200 www.afcsushi.com Store Name & Number: Page I of 15609 Inspection Date: Time Start: / / Inspector: AM / PM Time End: AM / PM PIC: ServSofe Certified Employee: Region: Regional Manager: Food Storage - Issue Date: / / SSC#: Purpose of Visit: ❑ Inspection ❑ Complaint ❑ Correct Violation 6. Consumer Advisory / Signage Ij 39. Ingredient labeling (Marking Raw Fish, Peanuts, etc.) Food Handlers 40. Labeling Containers Sushi Chef Communication: ❑Poor ❑Fair ❑ Good 41. Dry Rice Storage / Rice Scoop ❑ Other (Specify: 42. Wholesomeness of Food / Supplier 9. Proper Storage of Personal Belongings Temperature Control 10. NO EATING / DRINKING 43. Calibration of Thermometer Standard Procedure of Knowledge: 11 Poor ❑Fair ❑Good Franchisee Name: 12. Illness Policy Franchisee ID #: 1. Display Case 2 Display Case Oe CoTop please sigg n and dale Inspector: I TOTAL NUMBER OF VIOLATIONS f f 'F 4. Reach -In Cooler 'F 5. Reach -In Cooler 'F 6. Other Time: AM / PM Date: PIC: Time: AM / PM Date: All Critical Violations Must Be Corrected On Site During Inspection 'F 'F 'F 011312 3i 9 @G@W Store Operation 34. Changing of Plastic on Bamboo Mat I . SSOP Manual 2. Current letters of Guarantee 35. Proper Use of Utensils 36. Package Net Weight 3. Food Handling Certification / ID Badge Food Storage - 4. Certified Employees / Helpers 37. Separation - Raw Stored Below Ready -to -Eat 5. Permit 38. Food Storage Practice 6. Consumer Advisory / Signage Ij 39. Ingredient labeling (Marking Raw Fish, Peanuts, etc.) Food Handlers 40. Labeling Containers 7. Personal Hygiene, Hands, Fingernails, Jewelry 41. Dry Rice Storage / Rice Scoop 8. Hand Washing 42. Wholesomeness of Food / Supplier 9. Proper Storage of Personal Belongings Temperature Control 10. NO EATING / DRINKING 43. Calibration of Thermometer 1 1 . Uniform, Apron, Hair Restraint 44. Monitoring Techniques 12. Illness Policy 45. Potentially Hazardous Food Held at Proper Temperature Equipment & Facility _ 46. Reach -in Cooler Temperature 13. Rice Cooker, Pot, lid 47. Walk-in Cooler Temperature 14. Knives, Slicers, Peelers 48. Freezer Temperature 15. Cutting Board Condition 49. Product Temperature in Display Case (record below) 16. Bamboo Mat (Mokisu) 50. Sushi / Rice Cooling Procedure / Heating Procedure 17. NSF Containers 51 . Temp / Sushi Cooling / Cooking / Delivery logs 18. Thermometer HACCP Procedure 19. Single Use Items (Baran, Sushi Package, Soy Sauce) 52. Calibration of pH Meter 20. Display Case 53. Buffer Solution 21 . Reach -in Cooler 54. pH Meter / Strips 22. Walk-in Cooler 55. Following of Rice Recipe in Operation Manual 23. Freezer 56. pH Testing Procedure 24. Disposable Towel 57. pH Logs 25. Delivery Equipment (Blue -ice, Ice Box) Cleaning & Sanitizing 26. Equipment Storage Practice 58. Sanitizer & Sanitizer Wipe Cloth ( Use and Changing ) 27. Chemical Storage Practice 59. Testing Strips Available Sinks 60. Testing of Sanitizer 28. Compartment Sink 61. Storage of Sanitizer 29. Hand Wash Station 62. Cleaning and Sanitizing Equipment and Utensils 30. Food Prep Sink 63. Cleaning Schedule Food Preparation _ Other (Indicate Type and Describe Violation on Next Page) 31. Use of Disposable Gloves 64. Other 32. Separation Raw, Cooked, Vegetables 65. No Violation Noted at Time of Inspection 33. Defrosting Practice 66. No Inspection Conducted 1. Display Case 2 Display Case Oe CoTop please sigg n and dale Inspector: I TOTAL NUMBER OF VIOLATIONS f f 'F 4. Reach -In Cooler 'F 5. Reach -In Cooler 'F 6. Other Time: AM / PM Date: PIC: Time: AM / PM Date: All Critical Violations Must Be Corrected On Site During Inspection 'F 'F 'F CACViolation Number / Description e 19205 South Laurel Park Road Store Name & Number: Rancho Dominguez, California 90220 (310) 6043200 www.afcsushi.com Paye of 0 ❑ SOM ❑ SSOP ❑ STEAM TABLE Please sign and date Inspector: Time: AM / PM Date: PIC: Time: AM/ PM Date: 15609 0 U Z 0 v Z w w U Z a1 0 a1 c 0 0 V T 0 ua i V a IL ad Ad 2 'a 2. 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