| Deducted | Remarks |
| 4 | 3-501.15 (A) Use rapid cooling equipment (i.e. blast chillers, freezers) or an ice bath to cool food. // Recently prepared salmon, tuna, and rice bowl temping ~54F degrees in display case. Informed PIC to remove recently prepared sushi and bowls from display case and place in a cooler or blast chiller to properly cool. |
| 5 | 8-103.12 (A) Conform with approved procedures specified in variance or HACCP plan (such as providing an operable pH meter; calibrating pH meter properly; or measuring pH as required). // pH meter will not properly calibrate. PIC was unable to verify the pH of the sushi rice. |