Dave’s Sushi– Assessment Report Address: 115 N Bozeman Ave Bozeman MT 59715 Facility Type: FR 01 Food Service Facility FR 02 Pub or Bar FR 06 Food Maker (On-site Retail– Secure) FR 10 Food Service/ Catering (On-site Retail Just) Phone No.: (406) 556-1351
Assessment information Assessment Date 18 April, 2023 Assessment Type Regular Danger Factor/Intervention (RFI) Infractions 4
Offense Particulars Policy Code Referral Offense & & Remarks 3-501.16
Cold time/temperature control for security food not effectively temperature level managed. DANGER FACTOR/INTERVENTION ADVISED RESOLUTION: Time/temperature control for security food will be cold held at 5 ° C( 41 ° F) or less. Eggs will be saved at a temperature level of 7 ° C( 45 ° F) or less. OBSERVATIONS & CORRECTIVE ACTIONS: Sometimes of evaluation among the front cooler prep stations was temping at temperature level varying in between 45-47F. The hot salmon was determined with a probe thermometer to have a internal temperature level of 46F, the salmon Ikura was temped to be at 45F and the wasabi was temped to be at 47F. Personnel were notified a personnel moved places to stop utilizing this preparation station. Please make sure any food products above 41F are gotten rid of and the cooler has the ability to save foods at 41F or lower within 3 days of this evaluation. Please send out an e-mail to within 3 days to act on the coolers. 3-304.14
Cleaning fabrics not saved in sanitizer in between usages or sanitizer of suitable strength. ADVISED RESOLUTION: Fabrics in-use for cleaning counters and other devices surface areas will be held in between usages in a chemical sanitizer service at a concentration as defined. OBSERVATIONS & & CORRECTIVE ACTIONS: Sometimes of evaluation sanitizer fabrics were observe dot be saved on top of the work stations and not in the sanitizer containers. This product was talked about with the supervisor sometimes of evaluation. Please have all personnel shop the sanitizer rags in the sanitizer containers within 10 days of this evaluation and send out an e-mail to as soon as finished. 7-102.11
Working containers filled from bulk materials not plainly identified. ADVISED RESOLUTION: Working containers utilized for keeping harmful or hazardous products such as cleaners and sanitizers drawn from bulk materials will be plainly and separately related to the typical name of the product. OBSERVATIONS & & CORRECTIVE ACTIONS: Sometimes of evaluation the chemicals utilized to clean up the front tables were not identified on the spray bottles. Please make sure all chemical bottles are identified within 10 days of this evaluation and send out an e-mail to as soon as finish. 3-203.12
Shellstock tags not kept for 90 days. DANGER FACTOR/INTERVENTION ADVISED RESOLUTION: The identity of the source of shellstock that are offered or served will be kept by keeping shellstock tags or labels for 90 calendar days from the date that is tape-recorded on the tag or label. OBSERVATIONS & & CORRECTIVE ACTIONS: Sometimes of evaluation the shellstock tags for April were not readily available. Please make sure that all shellstock tags are kept and readily available for a minimum of 90 days from the date tape-recorded on the tag or label within 10 days of this evaluation. If the shell stock tags are discovered please email them to within 10 days of this evaluation. 7-209.11
Inappropriate storage of individual care products. ADVISED RESOLUTION: Workers will save their individual care products in centers as defined under ¶ 6-305.11( B). OBSERVATIONS & & CORRECTIVE ACTIONS: Personal storage products were observed to be saved without a cover above food products sometimes of evaluation. Please make sure these products are saved where they will not possibly infect food products within 10 days of this evaluation. 3-603.11
Customer advisory for intake of raw or undercooked animal food not sufficient. ADVISED RESOLUTION: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or offered raw, undercooked, or without otherwise being processed to remove pathogens, either in ready-to-eat kind or as a component in another ready-to-eat food, the license holder will notify customers of the considerably increased threat of taking in such foods by method of a disclosure and tip. Recognition of the animal-derived FOODS by asterisking them to a footnote that states that the products are served raw or undercooked, or consist of (or might consist of) raw or undercooked components. OBSERVATIONS & & CORRECTIVE ACTIONS: Sometimes of evaluation the customer advisory was observed on the menu to be missing out on a asterisk beside each product that is served raw or undercooked. Please upgrade the menu within 10 days of this evaluation and send out an e-mail to within the upgraded variation. 3-501.19
Inappropriate 4-hour time control treatments. DANGER FACTOR/INTERVENTION ADVISED RESOLUTION: The food will have a preliminary temperature level of 5 ° C( 41 ° F) or less when gotten rid of from cold holding temperature level control, or 57 ° C( 135 ° F) or higher when gotten rid of from hot holding temperature level control; the food will be prepared and served, served at any temperature level if ready-to-eat, or disposed of, within 4 hours from the moment when the food is gotten rid of from temperature level control; and the food in unmarked containers or plans, or marked to surpass a 4-hour limitation will be disposed of. OBSERVATIONS & & CORRECTIVE ACTIONS: Sometimes of evaluation the center stated they utilize time as a public health control for sushi rice as they do not have actually an authorized HACCP on file. a time as a public health control procedure and display records were not readily available for evaluation. Please make sure a procedure and a temperature/ time log is kept for each batch of rice within 3 days of this evaluation and send out an e-mail to. 4-101.11
Utensils and food-contact surface areas of devices not safe DANGER FACTOR/INTERVENTION ADVISED RESOLUTION: Products that are utilized in the building of utensils and food-contact surface areas of devices might not enable the migration of negative compounds or impart colors, smells, or tastes to food and under regular usage conditions will be safe and completed to have a SMOOTH, QUICKLY CLEANABLE surface area; and Resistant to pitting, cracking, crazing, scratching, scoring, distortion, and decay. OBSERVATIONS & & CORRECTIVE ACTIONS: Sometimes of evaluation a few of the utensils were observed to have chips in them and altered colors. Please change the utensil products that were program to personnel within 3 days of this evaluation. Please send out an e-mail to as soon as these products have actually been gotten rid of.