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Hissho Sushi @ Stop & Shop Plan - 12/31/2021
FOOD ESTABLISHMENT PLAN REVIEW APPLICATION (Application must be submitted at least 30 days before the planned opening date with $100 Plan Review Fee) Establishment Name: R'iy;f jug rt -4l Establishment Address: S ("l t � � , r 1� 1 y , Estab({lis(h�ment Mailing Address (if different): �y t R4q ` Cr t Establishment Telephone No: _IO T261-Z/': Applicant Name&Title:rgv�E Applicant Address: kt(Zl(t( 15+,aDa Applicant Telephone No.: C'ldA} qn6'-�Lo o 24 Hour Emergency No.: OT04) Q'ZF+ --I-wo Applicant Email: Cft ^ s�t ' rE lA �SSt O t sut , W tj� Owner Name & Title (If different from applicant): t Owner Address: E 1rL� , �� t ricer t iJCr Owner telephone number: -UD', Owneremail: art@ittitSSk� .W;s Establishment Owned By: If a corporation or partnership, give name, title, and home address of officers or An Association partner. (Corpor._atlo An Name Title Address pj} t.lttck'l `. Individual "- l A Partnership r �K' -ZZZ "13 Other legal Entity Person Directly Responsible For Daily Operations (owner, person in charge, supervisor, manager etc.) Name &Title: k s F�°"'''`x<��' C3 Cl t Address: I tq(s Ck s- QG "Z i 3 Telephone No: C-70� `�(Z6_ 24 Hour Emergency No: FAX: (- jGtk ) qt Z(a - Z0� II} E-mail: L0 QitaiLx-hutss(Osc-s -+ C�NL Alt E-Mail: District Or Regional Supervisor (if applicable) Name & Title: Address: Telephone No: 24 Hour Emergency No: FAX: E-mail: I, the undersigned, attest to the accuracy of the information provided in this application and affirm that the food establishment operation will comply with 105 CMR 590.000 and all other applicable law. I have been instructed by the Board of Health on how to obtain copies of 105 CMR 590.000 and the federal Food Code. Signature of Applicant: New Remodel Conversion CONTENTS AND FORMAT OF PLANS AND SPECIFICATIONS Proper plan review submittal with EQUIPMENT listed and located on floor plans as well as specifications for finish and plumbing schedules will highlight potential problems on paper while allowing for modifications to be made before costly purchases, installations, and construction are performed. All facilities, systems, processes, and menus, when applicable, will be evaluated to determine minimum operational requirements. The following should be included in the plan submittal: ❑ Legible plans at minimum of 11 x 14 inches in size drawn to scale (scale - 1/4 inch = 1 foot) ❑ Proposed menu, seating capacity, and projected daily meal volume for the FOOD ESTABLISHMENT. ❑ Provisions for adequate rapid cooling, including ice baths and refrigeration, and for hot and cold -holding of TIME/TEMPERATURE CONTROL for SAFETY JCS) FOOD. ❑ Location of all FOOD EQUIPMENT. Each piece of EQUIPMENT must be clearly labeled, marked, or identified. Provide EQUIPMENT schedule that identifies the make and model numbers and listing of EQUIPMENT that is certified or classified for sanitation by an ANSI accredited certification program (when applicable). Elevation drawings may be requested by the REGULATORY AUTHORITY. ❑ Location of all required sinks: HANDWASHING SINKS, WAREWASHING sinks, Utility Sink and FOOD preparation sinks (if required).* ❑ Auxiliary areas such as storage rooms, garbage rooms, toilets, cleaning area with mop sink, basements and/or cellars used for storage or FOOD preparation. ❑ Entrances, exits, loading/unloading areas and delivery docks. Complete finish schedules for each room including floors, walls, ceilings and coved juncture bases. ❑ 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. ❑ Location and strength of lighting fixtures.** ❑ Source of water and method of SEWAGE disposal. ❑ A color coded flow chart demonstrating flow patterns for: o FOOD (receiving, storage, preparation, service); o UTENSILS (clean, soiled, cleaning, storage); and o REFUSE (service area, holding, storage, and disposal). ❑ Storage of Employee Personal Items. ❑ Ventilation. =' I agree to work with licensed contractors and file appropriate building permits with the Town of Mansfield. NO RENOVATION OR CONSTRUCTION WORK TO BE DONE IN FOOD ESTABLISHMENT BEFORE WRITTEN APPROVAL FROM HEALTH DEPARTMENT * Minimum sink requirements Any food establishment preparing any food: • 1 bathroom (toilet and sink) • 1 hand sink in food prep area • 1 mop sink (floor washing water disposal and mop rinsing) • 1 3-bay sink for dishwashing with grease trap • 1 prep sink (filling pots, washing food, etc.) Any food establishment selling retail only: • 1 bathroom (toilet and sink) • 1 mop sink **Lighting schedule with protectors According to 105 CMR 590, 6-303 Lighting, 6-303.11 Intensity - The light intensity shall be: (A) At least 108 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; (B) At least 215 lux (20 foot candles): (1) 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, (2) Inside EQUIPMENT such as reach -in and under -counter refrigerators; and (3) 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 (C) 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. FOOD PREPARATION PROCEDURES FOOD DELIVERY Are all food supplies from inspected and approved sources? t3 Yes ❑ No/ How often will frozen foods be delivered? ❑ Daily ❑ Weekly M"Oit'ther: How often will refrigerated foods be delivered? ❑ Daily ❑ Weekly M/0ther: How often will dry foods or supplies be delivered? 0 Daily ❑ Weekly ®'Other: FOOD STORAGE* - Identify amount of space (in cubic feet) allocated for: Dry Storage Refrigerated Storage Frozen Storage (41°F) Utensil Storage * Identify on plans where storage will be located. twI 6� L dd� t INSTRUCTIONS: Describe the following with as much detail as possible. Indicate Not Applicable (NA) as appropriate. PROCESS IDENTIFY FOOD ITEMS INDICATE LOCATION AND EQUIPMENT 0 Washing FDA Food Code §3-302.15 r;,x i ,at uxm- 30 nu2 Io Thawing FDA Food Code §3-501.13 f r..t,�s — St�k�`J cemau.s eVR-.4UL& r&A. tO Cooking p, is ri'vltc, FDA Food Code §3-401 .Aji'A Hot Holding Hot food maintained at 1350F Cooling ea"Zi Time/Temperature Control for r' Safety food will be cooled to 41OF within 6 hours; 1350F to 700 in 2 hours Reheating t d �-11 Food must be reheated to a temperature of 165' for 15 seconds within 2 hours PHYSICAL FACILITIES Handwashing facilities Identify number of the handwashing sinks in food preparation and warewashing areas: Food Preparation: I u-,'( �'"ir Warewashing Area: Please indicate type of hand drying device to/be used Disposable towels O"Yes ❑ No Hand -drying device ❑ Yes 15"No Warewashing Facilities Manual Dishwashing Identify the length, width, and depth of the compartments of the 3-compartment sink: �1 Will the largest pot/ pan fit into each compartment of the 3-compartment sink? M Yes ❑ No If No, what will be the procedure for manual cleaning and sanitizing of items that will not fit into sink compartments? Describe size, location and type (drainboards, wall -mounted or overhead shelves, stationary or portable racks) of air drying space: Indicate the type of sanitizer to be usseec�for manual dishwashing Chemical ['es ❑ No If yes, please list type of chemical: O 4' Hot Water ❑ Yes ❑ No C Mechanical Dishwashing Identify the make and model of the mechanical dishwasher: '0 /"-V Indicate the type of sanitizer to be used for mechanical dishwashing Chemical ❑ Yes ❑ No If yes, please list type of chemical: I LA Hot Water ❑ Yes ❑ No Will ventilation be provided? 0Yes 0 No IIJI -r L4A(O e- (+ I Water Supply Is the water supply public or non-public/private? O-Pu'blic ❑ Non-public/private If private, has source been approved? ❑ Yes ❑ No Is ice made on premises or purchased commercially? ❑ Made on -site ❑ Purchased v Will there be an ice bagging operation? ❑ Yes ❑ No Sewage Disposal Is the sesystem public or non-public/private? 7Public ❑ Non-public/private If private, has the sewage system been approved? ❑ Yes ❑ No Are grease traps/interceptors required? ❑ Yes ❑ No "If yes, identify location on plan. Backflpotable Prevention / 6"r W" Will all potable water sources be protected for backflow? Yes ❑ No Are all floor drains identified on the submitted floor plan? Toilet Facilities Identify locations and number of toilet 2'Yes ❑ Notly r tca� caF C.g� Are hot and cold water provided? 2 es ❑ No lu'ka c �{ Dressing Rooms P "r f C m Will dressing rooms be provided? E3'Yes ❑ No Ccn Describe storage facilities for employee personal belongings: Linens _ Will linens be laundered on site? ❑ Yes 014o/ If yes, what will be laundered and where? icy u If no, how and where will linens be cleaned? If no, how often will linens be delivered and picked up? Identify location of clean and dirty linen storage: �v a fry 2r4€ �f Poisonous/Cleaning Storage (� r Identify the location and storage of poisonous or toxic materials: `� ��k r ccn-te Where will cleaning and sanitizing solutions be stored at workstations? U_ACO?x— rE ary c4. (2 How will these items be separated from food and food -contact surfaces? U'ZZ ' rrn�-kw , 4 Pest Control Will all outside doors be self -closing and rodent proof? ❑ Yes ❑ No ❑ NA Will screens be provided on all entrances left open to the outside? O Yes ❑ No ❑ NA O",a -) U( -i �L F' Will all openable windows have a minimum #16 mesh screening? ❑ Yes ❑ No ❑ NA �} Will insect control devices be used? ❑ Yes ❑ No ❑ NA Will air curtains be used? ❑ Yes ❑ No ❑ NA )sr z k If yes, where? Note: All pipes and electrical conduit chases must be sealed to prevent rodent access. Refuse, Recyclables, and Returnables J , c Will refuse/garbage be stared inside. ❑Yes ❑ No If yes, where? . ui cs.Ho; Identify how and where garbage cans and floor mats will be cleaned? V vet eitr Y'S �K 4 Will a dumpster or a compacter be used? ❑ Dumpster ❑ Compactor Virg% r� lr Identify locations of grease storage Will there be an area to store recyclables? ❑ Yes ❑ No If yes, where? Will there be an area to store returnable damaged goods? If yes, where ? ❑ Yes ❑ No cctv�+ Approval of these plans and specifications by this Health Department does not indicate compliance with any other code, law, or regulations that may be required (federal, state, or local). It further does not constitute endorsement or acceptance of the completed establishment (structure or equipment). A pre -opening inspection of the establishment with equipment will be necessary to determine if it complies with the local and state laws governing food service establishment. For Office Use Only: ❑ Complete Plan Review Application Accepted by Health Department ❑ Complete Plan Review Application denied by Health Department Reasons why plan has not been accepted: Reviewer's Signature: Date: MASSACHUSSETTS 2020 SSOP/HACCP Sanitation Standard Operating Procedure / Hazard Analysis Critical Control Points (DO NOT REMOVE FROM FOOD RETAIL UNIT) Owned and Operated By Lwin Family Co. 11949 Steele Creek Road Charlotte, NC 28273 This HACCP book is written by Lwin Family Co, LLC and covers its multiple brand names that include Hissho Sushi, Oumi Sushi and Immortal Sushi. As such, within this document, any reference to Hissho Sushi will also be applicable to "Oumi Sushi" and "Immortal Sushi' locations. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Pagel 2 Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 v° January 1s', 2020 This letter certifies that all information contained in the nutrient analysis is complete and accurate. All calculations were determined utilizing the nutritional software, Genesis R&D. Sincerely, Brian Kiel, Vice President of Operations, Lwin Family Co. LLC compliance@hisshosushi.com 704-926-2200 11949 Steele. Creek Rd. Chadotte, NC 28273 R. 704- 929 2200 1 wwvv lusvhosmh€ (,orre January Ist, 2020 The parent company, Lwin Family Co. LLC, has taken reasonable steps to ensure that the method of preparation and amount of a standard item offered for sale adheres to the factors on which the nutrient values were determined. Sincerely, Brian Kiel, Vice President of Operations, Lwin Family Co. LLC comoliance©hisshosushi.com 704-926-2200 11949 Stnete Creeds Rd. Charlotte, NC 282/3 ,. R70f>>'926.2200 1 www.hisshosi..zsiii.corn Confidential Property of Hissho Sushi Pagel 3 Table of Contents 1. Employee Health....................................................................................................................................4 Grooming......................................................................................................................................... 4 Attire................................................................................................................................................ 4 HairRestrains and Jewelry...............................................................................................................4 Smoking, Eating, Drinking, and Gum-Chewing................................................................................4 Operations Hours, Breaks, and Meals.............................................................................................4 PersonalItems................................................................................................................................. 4 TastingMethod................................................................................................................................ 5 Handwashing.................................................................................................................................... 5 GloveUse......................................................................................................................................... 5 Illness............................................................................................................................................... 6 Sneezing/Coughing.......................................................................................................................... 6 Cuts, Burns, and Abrasions.............................................................................................................. 7 2. Cleaning and Sanitizing........................................................................................................................... 7 3. Pest Control............................................................................................................................................ 7 4. Flow of Food........................................................................................................................................... 8 Receiving.......................................................................................................................................... 9 FoodStorage.................................................................................................................................... 9 Preparation....................................................................................................................................10 Cooling...........................................................................................................................................10 Delivery..........................................................................................................................................11 Display............................................................................................................................................11 Labeling..........................................................................................................................................11 DatingProducts..............................................................................................................................12 5. Preparation of Sushi Rice.....................................................................................................................15 6. Recipes..................................................................................................................................................25 7. Food Safety Hazards............................................................................................................................. 25 8. HACCP Plan........................................................................................................................................... 26 9. Thermometer Calibration.....................................................................................................................31 Dial Thermometer Calibration....................................................................................................... 31 Thermo Works Digital Probe Calibration.......................................................................................31 10. pH Meter Calibration............................................................................................................................31 11. Logs.......................................................................................................................................................33 12. Laboratory Analysis of Sushi Rice......................................................................................................... 38 13. Employee HACCP Training Procedure..................................................................................................39 14. Company Illness Reporting Agreement................................................................................................40 Foodborne Illness Complain Procedure.........................................................................................41 15. Cleaning and Disinfecting Procedure...................................................................................................43 16. Taking Calls from the Media.................................................................................................................44 17. Parasite Destruction Letters / Letters of Guarantee............................................................................45 Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Pagel 4 1. EMPLOYEE HEALTH GROOMING • Arrive at work clean -clean hair, teeth brushed, and bathed with deodorant used daily. • Maintain short, clean, and polish -free fingernails. Artificial nails are not permitted. • False eyelashes are not permitted. ATTIRE • Wear clean uniform with clean sleeves. • Wear socks and clean non-skid, close -toed and closed -backs work shoesthat are made of leather or similar impermeable material. Shoes should be comfortable for standing and working on floors that can be slippery. HAIR RESTRAINTS AND JEWELRY • Wearthe HisshoSushi Chef hat that completely covers hair. • Keep beards and mustaches neat and trimmed. Beard restraints are required in any food production or service areas. • Jewelry is not permitted. o Only a plain wedding band is permitted. o No necklaces, bracelets, or dangling jewelry are permitted. o No earrings or piercing that can be removed are permitted. o No watches. SMOKING, EATING, DRINKING, AND GUM -CHEWING • No smoking or chewing tobacco may occur inside Hissho Sushi Locations • Eat and drink in designated break areas only. • A closed beverage container may be used in production areas provided it is stored in an area clearly reserved to store the drinking cups. This area must be labeled and completely separated from food preparation areas, surfaces and supplies. • Chewing gum or eating candy is prohibited. OPERATIONS HOURS, BREAKS AND MEALS • Fulltime chefs are assigned to be at the sushi bar from 7am to 7pm daily. • Take breaks and meals in a designated area away from production and service areas. • Wash hands before returning to work. PERSONAL ITEMS • Must be stored completely separate from food and food contact surfaces. Ideally they should be stored in lockers • If an employee must refrigerate medication while working, she/he must place it inside a covered, leak -proof container that is clearly labeled. In the refrigerator, store the container away from food product and food contact surfaces. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Pagel 5 TASTING METHOD • Place a small amount of food into a separate container. • Step away from exposed food and food contact surfaces. • Use a spoon to taste the food. Remove the used spoon and container to appropriate location (i.e., the dishroom) • Never reuse a spoon that has already been used for tasting. HANDWASHING • Wash hands (including under the fingernails) and forearms vigorously and thoroughly with soap and warm water (water temperature should beat least 1001) for a period of 20 seconds. • Wet hands with water. Wash hands using soap from a soap dispenser. Lather for 20 seconds. • Wash between fingers thoroughly. • Rinse thoroughly under warm running water for 5-10 seconds. • Use designated sinks for handwashing purposes. Do not use food preparation, utility and dishwashing sinks for handwashing. • Dry hands with single use towels or a mechanical hot dryer. • Turn off faucets using a paper towel in order to prevent recontamination of clean hands if foot pedals are not available. • Use paper towel to open door when exiting the restroom. • Wash hands: o When entering the facility before work begins. o Immediately before preparing food or handling equipment. o As often as necessary during food preparation when contamination occurs. o In the restroom after toilet use, and when you return to your work station. o When switching between working with raw foods and working with ready -to -eat or cooked foods. o After touching face, nose, hair, or any other body part, and after sneezing or coughing. o After cleaning prep tables or any cleaning duty. o After touching door knobs or handles. o Between each task performed and before wearing disposable gloves. o After smoking, eating, or drinking. o Any other time an unsanitary task has been performed -Le. taking out garbage, sweeping, handling cleaning chemicals, wiping tables, picking up a dropped food item, etc. • Follow FDA recommendations when using hand sanitizers. These recommendations are as follows: o Use hand sanitizers only after hands have been properly washed and dried. o Use only hand sanitizers that comply with the current food codes. o Use hand sanitizers in the manner specified by the manufacturer. GLOVE USE • Bare hand contact with ready -to -eat food is prohibited. • Prior to putting on gloves and when gloves are changed, wash hands thoroughly. • Change gloves when: o Beginning each new task. o They become soiled or torn. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: VIA 01/06/2020 Confidential Property of Hissho Sushi o They are in continual use for one hour. • Cover cuts and sores on hands, including fingernails, with clean bandages. If hands are bandaged, clean gloves or finger cots (protective coverings) should be worn at all times to protect the bandage and to prevent it from falling into food. ILLNESS • The local regulatory requires the following for employee illness reporting: a. Food employees are prohibited from working when the employee has diarrhea or vomiting. b. Food employees cannot return to work until at least 24 hours after diarrhea or vomiting symptoms have completely disappeared. c. Food employees must report any of the following to the manager or person -in -charge: I. Anyincidentof diarrhea, vomiting, or jaundice (yellow skin or eye color), regardless of the cause of the symptoms within the last 24 hours; ii. An open, infected wound on the hands or exposed portions of arms; Ill. Any of the following infections when diagnosed: • Enterohemorrhagic or shiga toxin -producing Escherichia coil; • Hepatitis A; • Norovirus; • Salmonellaspp.; • Salmonella Typhi; Non -Typhoid Salmonella • Shigella; Food managers or person -in -charge must do the following: iv. Exclude (send home) an ill food employee who has, or has had in the last 24 hours, any diarrhea or vomiting; V. Restrict an employee from working with food or clean equipment and utensils if the person is infected with: E. toll 0157:H7, Salmonella, Shigella, Norovirus or Hepatitis A; vi. Keep a written record of all employee reports of diarrhea or vomiting; vii. Notify the local regulatory of any of the following: • An employee infected with any of the six (6) disease -causing organisms listed in 1.c.(iii) above; • A complaint from a customer who reports becoming ill with diarrhea or vomiting after eating or drinking at your establishment; • A complaint from a customer who tests positive for E. coil 0157:H7, Salmonella, Norovirus, Shigella, or Hepatitis A after eating at your establishment. vill. A medical release is required after diagnosis from a physician prior to returning to work. SNEEZING/COUGHING • Step away from food and food contact surfaces. • Cover your mouth. The preferred method to cover your mouth is to extend the arm so that the inner -fold of the elbow- area covers the lips allowing your hands not to be contaminated. • Promptly dispose of tissues used to cough/blow nose. • Wash hands before returning to work. Page( 6 Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Pagel 7 CUTS, BURNS, AND ABRASIONS • Immediately treat and bandage any cut, abrasion, or burn that has broken the skin. • Cover a lesion containing pus with a bandage. • When hands are bandaged, cover bandages with an impermeable cover such as gloves and finger cots. • Chefs with infected wounds will be excluded from the sushi bar. 2. CLEANING AND SANITIZING • Wash, rinse and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers, carts and equipment at the three compartment sink: o Any time you begin working with another type offish, vegetable, or pre-cooked food o If in constant use, clean and sanitize at four-hour intervals. o Anytime there is an interruption during a task and the tools and items may have been contaminated. o Any time contamination occurs or is suspected. • Wash, rinse and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers, carts and equipment using the following procedure at the three compartment sink: o Wash surface with soap solution. o Rinse surface with clean water. o Sanitize surface using a sanitizing solution mixed at a concentration of 100ppm for Chlorine, 200ppm for quaternary ammonium, or as specified on the manufacturer's label. o Place wet items in a manner to allow air drying. o Store clean food containers in an inverted position. o In between uses, keep towel Inside the sanitizing solution. • PEST CONTROL • Pest control is performed by a licensed pest control operator who is hired by: o The area and all associated records are available on request from the management. OR o The sushi bar and all associated records should be appended to the back of this SSOP Manual. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 4. FLOW OF FOOD Confidential Property of Hissho Sushi Receiving Food Storage Preparation (CCP) Cooling (CCP) Display Page 1 8 Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Pagel 9 RECEIVING All foods are obtained from Hissho Sushi and/or a source approved by Hissho Sushi. Ingredients may be purchased as needed in between deliveries. Hissho Sushi and its approved seafood suppliers provide fish, shellfish, crustaceans, eggs (roe) and surimi that come from sources operating under a HACCP plan. Letters indicating compliance with parasite destruction requirements are updated annually and are kept at the sushi bar at all times. All potentially hazardous foods are delivered at or below 41°F (5°C) or solidly frozen. A calibrated thermometer is used to monitor the internal and/or surface temperature of the incoming foods before acceptance. The thermometers provided by Hissho Sushi are end -point sensor thermometers. Chefs inspect all incoming products for product condition, temperature as necessary, integrity of packaging, and proper label information. Do not receive products that are damaged or show signs of temperature abuse. This is reported to your supervisor and logistics. Damaged and/or temperature abused product is not to be used. FOOD STORAGE All foods is protected from contamination and stored in a manner to reduce or prevent bacterial growth that could promote spoilage or potential food safety problems. Food storage includes items that are held at room temperature or in refrigeration or freezers. These items may require further preparation or they could be ready -to -eat as raw or previously cooked foods. The storage unit(s) are clean and orderly. • Products are contained and/or covered for protection. • Containers of sushi products or ingredients that are removed from the original (identified) packages are relabeled, marked for identification and dated. • Ready -to -eat items and items ready -for -display are segregated from products that require further handling or processing. • Products are not stacked without adequate support and means to prevent any leakage between products. • Drippage is prevented in or on packaged products due to condensation, cooler pan leaks or other wet sources. • Products are stored above the floor (approx. 6 inches) and away from walls and the ceiling. • Storage includes containers, shelves, supports, pallets or other materials that do not absorb water and can be easily cleaned. • The schedule for product rotation follows the 'First -in First -out' rule (FIFO). Display counters are not storage units and cannot be used to store raw ingredients. Display counters for sushi are maintained at or below 41°F (5°C). Refrigeration unit(s) are operating to assure the food can be maintained at or below 41°F (5°C). Frozen storage unit(s) are operating to assure the frozen foods are solidly frozen. All unacceptable temperature abused, off- color, off -odor, off -condition, out-of-date or otherwise suspect product are discarded. Frozen products are thawed under refrigeration at or below 417 (5"C). Thawing must also be done in a manner that prevents cross -contamination with other refrigerated foods. Open vacuum packaged seafood products and removed the product from the package. Place it in an NSF container with a drain shelf and shelf life label. If more rapid thawing is necessary, unpackaged products can be placed in clean flowing water no warmer than 707 (21°C) only until Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page110 thawing is complete. Once the unpackaged product is thawed and before exceeding 41°F (5"C), the product is processed or returned to proper refrigerated storage. Thawing cannot be conducted in standing water, at room temperature or in running water warmer than 70°F (21°C). PREPARATION Sushi operations may share the work area and facilities with other food preparation units. If it is necessary to share work space with others, the Chef works with the person in charge to schedule operations, personnel traffic, product traffic, and cleaning to prevent potential cross -contamination of the ready -to -eat sushi products. Standard Operating Procedures for basic sanitation and food safety are used and documented daily on the Daily Sanitation/ Operation Log. Bamboo and plastic mats are lined with plastic film and rewrapped within 4 hours of continuous use and between contact with different sushi products. All mats are cleaned and sanitized daily. The prep schedule is arranged to minimize the exposure of potentially hazardous foods to temperatures outside of refrigeration. Each roll takes approximately 2 minutes to prepare. Fruits and vegetables are washed at the prep sink before cutting for use in sushi. Also, any cutting surface is cleaned to avoid cross -contamination before proceeding with further processing of sushi. Special care is taken in preparation of the sushi rice to prevent potential bacterial growth while assuring the rice can still be formed into balls and rolls. Contact with gloved hands is minimized to prevent cross -contamination of the ready -to -eat product. Heat during the cooking of rice can activate certain bacterial spores that can grow and release toxins unless the rice is preserved or refrigerated. Refrigerated rice is more difficult to form for sushi. For this reason, sushi rice should be carefully protected during handling without refrigeration. Proper acidification of cooked rice with Hissho Sushi's Sushi Seasoning helps preserve the rice for temporary handling at temperatures above 417 (5"C), but the acid level, measured by pH, should be carefully monitored for each batch. The rice is acidified when it is warm to assure better mixing and penetration of the acid solution. The production time and final acid level (pH) is recorded for each batch of sushi rice. Acidified rice has an initial measurable, targeted pH of 4.1 and should be thoroughly mixed to assure the rice does not exceed an equilibrium pH of 4.1. A range of 3.8 -4.1 is acceptable. Properly acidified rice should not be considered a time/temperature control for safety food. COOLING Excessive time for the cooling of potentially hazardous foods has been consistently identified as one of the factors contributing to foodborne illness. Foods that are held at improper temperatures provide an excellent environment for the growth of disease causing microorganisms (spore -formers). Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page III For all foods: • Display units cannot be used to cool sushi or other foods • Make sure there is adequate air circulation around containers. • Do not cover until food is cooled, then cover. If your local regulators require all foods to be covered, then cover with plastic wrap and poke multiple holes to all allow the heat to escape. • Do not overload the capacity of refrigeration units / freezers. • Use a clean and calibrated thermometer to check the temperature at the center of the food. Make sure that it reaches 41'F within 4 hours. • Food not cooled to <41°F (5'C) in 4hr5. will be thrown away • Finished sushi packages should be cooled in a cooler, freezer, or blast chiller until temperature is to < 41°F. Cooling time should not exceed 4 hours. DELIVERY Finished products that are transported to satellite (delivery only) locations require proper equipment and planning. The quantity of packages will determine the needed quantity of coolers and ice blankets. All finished products are only transported in pre- chilled coolers utilizing the "1-2" method (1 ice blanket layer - 2 layers of finished product — 1 ice blanket layer until the cooler is full). A "delivery log" is completed for each delivered location. • The internal temperature of finished product must be 417 (5°C) or less prior to loading in the cooler and unloading at the delivered location. The temperature and time are recorded in their respective columns on the delivery log when loading and unloading. • The coolers and ice blankets are stored in the walk in freezer overnight for the next day's deliveries. Cooler Box Diagram DISPLAY Display involves holding the finished products in temperature control units for a specified duration and condition for public sale. Originally, preparation of sushi was for immediate consumption. Retail preparation and display introduces more prolonged holding that is controlled and monitored to assure product safety before consumption. • The display unit(s) maintain the sushi products at or below 41°F (5'C). • Packaged product is labeled and has a shelf life of one day (24hrs.) before discarding. • Packaged products are arranged and organized based on the type of display case and planogram. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page112 LABELING PRODUCTS You must correctly label every item you produce and put in the display case. Correct labeling and marking is important to show all the ingredients and any allergens that might be contained in the package. The labels for the packaged products have consumer advisory. It is also important so that customers can easily choose the product they want. • Never write on product labels packages with a marker. • Mark all of the correct ingredients on the label that are used. • Place label along the bottom of the container. DATING PRODUCTS You are required to date all the products properly. Be aware of the shelf life of products. Products are dated with a "Use By" date. On the date of expiration, discard items immediately upon arrival to the sushi bar. The specific time of preparation of an ingredient may be included on the label, as a reference for the specific time of disposal. Ingredient Hold Time Ingredient Hold Time Avocado 12 Hours Snowcrab 2 Days Carrots 3 Days Squid 2 Days Cucumber 2 Days Tempura Shrimp 2 Days Lettuce 3 Days Tuna 2 Days Sushi package 24 Hours Yellowtail 2 Days Sushi Rice (cooked) 24 Hours Cream Cheese 5 Days Spring Roll 1 Day I Gyoza 3 Days Eel 2 Days Inari 5 Days Chicken 2 Days Sauces 5 Days Kan! Stick 2 Days Seaweed Medley 5 Days Masago/Tobiko 2 Days Seaweed Salad 5 Days Octopus 2 Days Squid Salad 5 Days Salmon 2 Days Tamago 5 Days Shrimp 2 Days Wasabi 5 Days Brown Rice 48 Hours Ginger 5 Days Mango 2 Days Jalapeno Crunch 5 Days Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page113 Refrigerator/Dry Items Shelf Life in Cooler / Dry (unopened) Shelf Life (Opened) Natural Mayonnaise 6 Months (Refer to BBD on Package) 21 Days Sriracha Mayonnaise (spicy sauce) / Wasabi Mayonnaise Combined onsite 5 Days Sushi Ginger 12 Months (Refer to BBD on Package) 30 Days Cream Cheese 120 Days (Refer to BBD on Package) 5 Days Hissho Vinegar 12 Months (Refer to BBD on Package) 30 Days Fried Onion 9 Months (Refer to BBD on Package) 30 Days Roasted Seaweed/Nor! 12 Months (Refer to BBD on Package) 60 Days Soy Paper 12 Months (Refer to BBD on Package) 60 Days Rice Paper 12 Months (Refer to BBD on Package) 60 Days Wasabi Pea 12 Months (Refer to BBD on Package) 60 Days Sriracha Pea 12 Months (Refer to BBD on Package) 60 Days Lite Soy Sauce Packet 24 Months (Refer to BBD on Package) N/A Hissho Soy Sauce Packet 24 Months (Refer to BBD on Package) N/A Spring Roll Sauce Gallon Size 12 Months (Refer to BBD on Package) 21 Days Natural Wasabi 12 Months (Refer to BBD on Package) 12 Months Black Sesame Seeds (12 Packs/Case) 12 Months (Refer to BBD on Package) 60 Days Sesame Seeds (5 lb/pk — 8pk/cs) 12 Months (Refer to BBD on Package) 60 Days Hissho Natural Sushi (Eel) Sauce (6 bottles/case) 12 Months (Refer to BBD on Package) 30 Days Sriracha Chili Sauce 12 Months (Refer to BBD on Package) 30 Days Chili Oil (1 gal/jar; 4 jar/case) 24 Months (Refer to BBD on Package) 90 Days Tempura (puffed rice) 12 Months 30 Days Uncooked Rice 12 Months (Cool, dry area & free of pest contamination) 60 Days Jalapeno Crunch 12 Months (Refer to BBD on Package) 5 Days Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page114 ALLERGENS (FISH, CRAB, SHRIMP, SOY, MILK, EGG, WHEAT) Finished product labels must declare the presence of wheat, the type of shellfish, soy, egg, milk and the type of fish. Do not scratch out or write in ingredients on the label. Prepare foods which contain known allergens after all other products have been produced (spring rolls 4 cooked rolls -> raw rolls). Follow the sequence to prevent cross -contact. Wash hands thoroughly after handling known allergens. Do not change the recipe as this will not reflect what is listed on the ingredient label. • Do not use spicy mayo (egg) or sesame oil (sesame) to coat gloves for rolling sushi as these are allergens. • Use clean and closed containers for storing allergen ingredients (such as Spicy Mayo, Japanese BBQ Sauce, Crab, Shrimp and Types of Fish). Do not store different ingredients in the same container. Use a different container for each type of fish (Salmon, Tuna, Yellowtail, Eel, etc.) • Use the appropriate dispenser (pastry bag, squeeze bottle, shaker) to prevent cross contact of non -allergen ingredients). Do not reach into a bin of Wasabi or Sriracha Pea. Use the pastry bag or shake the product into your hand and sprinkle on the sushi roll. • Use the designated bamboo mat for rolling sushi rolls to prevent cross contact. They are identified with a "V", "C" and "R" (Veggie, Cooked and Raw). • Conduct a thorough cleaning and sanitizing immediately after processing foods that contain allergens on cutting boards, equipment and knives. Sanitizer is not effective on allergens. They are removed by vigorously scrubbing the surface with hot, soapy water, followed by rinsing, sanitizing and air drying. • Do not put food on surfaces that have touched allergens. • In the event of offering samples, ensure the sampling card with allergen information is provided adjacent and in clear view of the samples. Do not offer samples with no allergens in the same container with samples that contain allergens. • Made -to -Order rolls may be prepared upon customer request after following these steps: o Ensure all ingredient containing -allergens are removed from work surface. o Vigorously wash in -use cutting board and sushi knife with hot, soapy water, rinse with warm water, sanitize. • While items are air drying, wash hands with warm, soapy water and change gloves. o Use designated bamboo mat and prepare sushi roll, package and verify label. • Upon completion, vigorously wash cutting board, used equipment and sushi knife with hot soapy water, rinse with clean water, sanitize and air dry. Obtain designated bamboo mat and resume previous processing. Rewrap bamboo mat in the event that cross -contact occurs between allergens or allergens and non -allergen ingredients. • In the event of ingredient cross -contact, discard the ingredient that made contact with the allergen. • In the event of equipment cross -contact, vigorously wash the equipment in hot, soapy water, rinse with clean water, sanitize and air dry. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi 5. PREPARATION OF SUSHI RICE Page 115 Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page116 Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page }17 Step 3 Wash rice three times Key Points; . 1. Visually inspect rice for physical contaminants "�,�... 2. Agitate with clean gloved hands r,? 3. Partially fill pot each time 4. Agitate with clean gloved hands L. 5. Drain Water >k Why ? �5 s To visually inspect rice and remove any debris that may be present Step 4 Add 81bs. Water" 'Take into account the water added during the washing process Key Points- 1. Place pot on scale 2. Add 8lbs, from a potable water source taking into account the water added during the washing process 3. The total weight of rice and water is 1 sibs. Why ? Weight is used instead of volume for a more accurate recipe Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page118 Cook Rice for approximately 30 minutes 1. Depress button to begin cooking 2. Do not lift lid during cooking process 3. When rice is cooked the "Keep Warm" light will be on. Cooking helps kill any bacteria that may be present in the rice Verify rice container is clean and in good repair `Clean "Good Condition Dirty or damaged equipment can harbor bacteria and lead to foodbome illness Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page119 Place cooked rice in container empty rice cooker 2. Layer of rice in container can not be greater than 2 Inches in depth. Placing rice in a larger container speeds he cooling process and makes it easier to mix the sushi seasoning into the rice Add 32oz. Hissho Sushi Seasoning (2.5% acidity) 2. Pour Seasoning evenly across rice 32oz. Of Seasoning is added to acidify the rice and add flavor. More seasoning may be added if target pH (54.1) is not reached. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page120 Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page121 Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page 122 Pour the mixhire into a cmitainer 1. It helps remove most of the vinegar from inside the rice. 2. It helps cool the mixture. ror an accurate reading the product needs to have its pH reading taken roughly at room temperature. It also helps gunrntee that the proper pH controls are being met. Please calibrate the PH meter (see page 31). Place the PH meter, that is in calibration, into the cup. 1. Turn on PH meter 2. Place calibrated pH meter into the cup 3. Record reading once the stability icon is displayed at the top left of the display 4. Verify reading is between P 5. If reading is above therequired range add more Sushi Seasoning and repeat steps 10-14. Record the reading in the corrective action portion of the Sushi Rice *Critical Control Point* A PH of 4.1 or below Is used to control bacteria and must be strictly followed or someone may become sick from our product Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page 123 Sushi Rice is ready for the next step PH must be <_4,9 before proceeding to the next step 2. Layer of rice in container can not be greater than 2 inches in depth. PH was verified and now rice can proceed to the next step Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page124 5A. PREPARATION OF BROWN SUSHI RICE -TIME & TEMPERATURE CONTROLLED 1. Weigh and place 4 lbs. of brown rice in an empty rice pot. 2. Wash and scrub the rice cold water at the food preparation sink for at least 3 minutes. The rice must be scrubbed to scratch the outer coat of the grains. 3. Weigh and add 8 lbs. of water to the rice pot. 4. Cook the rice in the rice cooker for 1 hour and 30 minutes. 5. After the rice is finished cooking, transfer the rice into an NSF® shallow container. The rice may not be stored any more than 2 inches high inside the container. Spread the rice into a flat even layer. 6. Pour 16 oz. of vinegar evenly across onto the rice and thoroughly mix the rice and vinegar with the rice paddle to evenly coat. 7. DO NOT COVER! 8. Mix the rice every 10 minutes until the rice reaches an internal temperature of 135°F. 9. Using a calibrated thermometer, measure and record the time the rice reaches 135`F. 10. After the rice cools to 135°F, place the container of rice into cooling equipment such as a cooler or freezer • Do not cover the container) The lid must remain off in order for the rice to properly cool. • For locations that require for all food to be covered regardless of whether it's 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. 11. Using a calibrated thermometer, measure and record the time when the rice reaches 70°F, it should be 2 hours or less from the time that the rice reached 135°F. 12. Using a calibrated thermometer, measure and record the time when the rice reaches 41°F or below, it should be 4 hours or less from the time the rice reached 70°F. You may use the rice or place a lid onto the container after it reaches 41"F or below and place it into cooling equipment. 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 #, product name and use by date and time. Your rice must be used up or discarded within 48 hours from the time the rice reached 41°F. 15. Brown sushi rice is controlled by temperature; so only bring out enough rice necessary for preparation. Each roll takes 2 minutes to prepare. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page125 [:M:W Half Pot White Rice • Rice —3.5lbs • Water —4Its • Cooking time —45 minutes • Vinegar — 16 oz (2 cups) • Acidity for sushi rice: 54.1 Brown Rice • Brown Rice —4lbs • Water —81bs • Cooking time —1Hour and 30minutes • Vinegar —16oz After mixing the rice with vinegar, the rice needs to cool down below 70°F in the first two hours. Then, it needs to be below 400F in four hours. Multi -grain Rice • Multi -grain Rice —1lbs • White Rice —2lbs • Water— 4.5lbs • Cooking time —1Hour and 30minutes • Vinegar —12oz After mixing the rice with vinegar, the rice needs to cool down below 70OF in the first two hours. Then, it needs to be below 40OF in four hours. 7. FOOD SAFETY HAZARDS Sushi becomes unsafe when it is contaminated by harmful substances or microorganisms. There are three main types of food safety hazards. • Biological: Bacteria, viruses, parasites and fungi. • Chemical: Pesticides, cleaning supplies or toxics that get into food. • Physical: Foreign matter like hair, dirt, bandages, metal staples, or broken glass, etc. that gets into food. Sushi can also become unsafe through cross -contamination; the transfer of harmful substances or micro-organisms from one source to another. An example would be when raw fish is stored above a ready to eat product and fluid drips from the fish onto the other product. Your product can also become contaminated when you do not do a good job of cleaning and sanitizing food contact areas. These are food contact surfaces such as cutting boards. These surfaces must be cleaned (free of visible soil) and sanitized (free of harmful levels of contamination), when changing from raw to cooked items, after using seafood, or every 4 hours or when needed. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi 8. HACCP PLAN Page 1 26 Hissho Sushi's 2019 HACCP plan was reviewed and validated on January 6, 2020 by the below members to ensure accuracy of the plan. This plan will be reviewed annually. HACCP Team Title Signature Qualification Member Food Safety & Seafood HACCP KritikaShakya Compliance �'� '\ "`E rt Certified Manager Myo Kyaw Thu Director of Seafood HACCP Operations -East / Certified Director of ( Seafood HACCP Hsiao Wen Franchise /_. Certified Relations Director of Seafood HACCP Jose Pantigoso Supply Chain Certified Sushi Bar Location: Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page127 Flow Chart Receive Receive Receive Dry Refrigerated Frozen Goods Place Place in Place in in Refrigerated Frozen Dry Storage Storage Prepare \ Gather Thaw Sushi* /\ t7tonsils Frozen and Critical Limit: pH of s4.1 See page 9 Prepare Sushi Hold Sushi Rice Package Sushi Cool Sushi* Display *Critical Control Point Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 o O Y O m r Y c a Y 0 v E YO o. U u U ¢ � O S a Confidential Property of Hissho Sushi v 3 C_ N `v N M o N E H '^ •• v}'i cN N O m 3 m O m L c y0 10 N N Y > m o O N w 'dU N LL � c a m a h vUi N O ,Up N � U 0 � Y W E a N C o w U � N N t � v a E v 0 c t N W O Y N O U a N w G Page 1 28 Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi m =' r V � m ° a o — m o > > c s U UI N O N c t E a c a m v t o a 3 B N N S o > V a 3 v 27 O ° -O V U O U N O 3 a` o ° v V c c ° N d N a v c c '� a o. 'N n `N E 0.:t m° N �p N � -O v C ry y 2 z C O J 6 'O 0 O. 4 L Y EWO W m= Y N } V 6 N W W V O O E E9 LL N C L G K n - - :c N o a v m Y � V_ W 9 ° O Cp O O O O O O O N Z Z Z y Z Z } Z N N a c � Q N N O m r o. v - 4 N c VN N N> Vu Gp O Xc p 0 X0 0O w�h u m m m m z a m °v' oo v o w c M y o 0 - c o E o e4 0_ E w T a a > R] 9 j, 0] p T m O� � tt] m N C V i L o c c c 0 L o N O O % N iy m m C - M N ICI N N m m m m O 6 V O v 'O O 'O O N y) N wU a d o LL o LL a a a a Page 129 Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 ro9 ar« aIProperR of m awosv e \.10 \)|\! # G! »{\!2t S >{ f \ ) 2 \ Q - � \# !y\N - _; \» \ \!{{ \ !, \ _ \!, 0 } \\$\!{ { \) F. ! � \ ngml£ Ra_# 2+ &rag swomm,nce\&& 9 &H«J\MA Version: GZazzon Confidential Property of Hissho Sushi Page 131 9. THERMOMETER CALIBRATION DIAL THERMOMETER CALIBRATION • You will need a 50/50 mix of ice and water. • Place your thermometer into the ice water. • Take the reading once the dial/reading stays put. • If It reads 32 degrees F It Is calibrated. • If it doesn't read 32 degrees F adjust the hex nut under the dial to get a 32 degree F reading. • Make note on the temperature log every time you calibrate, because calibration is a corrective action. THERMOWORKS DIGITAL PROBE CALIBRATION END -POINT SENSOR THERMOMETER) • You will need a 50/50 mix of ice and water. • Place your thermometer into the ice water. • Take the reading once the reading stays put. • If it reads 32 degrees F it is calibrated. • If it doesn't read 32 degrees F then remove the Phillips head screw on the front panel. • Place a suitable flat head screw driver onto the screw hole and adjust the potentiometer to display 32 degrees F. • Make note on the temperature log every time you calibrate, because calibration is a corrective action. 10. PH METER CALIBRATION (HANNA HI 98127 WATERPROOF PH METER) • pH meter calibration must be done every day. • Please make sure the expiration dates of the pH buffer solutions must be checked before using for calibration of the PH meter. • Pour each pH 7 and pH 4 buffer solution into separate 2 oz. cups and label. • For normal measuring mode, press and hold the MODE button until OFF on the secondary LCD is replaced by CAL. • Release the button. The LCD entersthe calibration mode displaying "pH 7.01 USE". • After 1 second the meter activates the automatic buffer recognition feature. • If a valid buffer is detected then its value is shown on the primary display and REC appears on the secondary LCD. • If no valid buffer is detected, the meter keepsthe USE indication active for 12 seconds, and then it replaces it with WRING, indicating the sample being measured is not a valid buffer. • Place the electrode in pH 7.01 buffer. After the first calibration point has been accepted, the "pH 4.01 USE" messageappears. • The message is held for 12 seconds, unless a valid buffer is recognized. If no valid buffer is recognized, then the WRING message is shown. • If a valid buffer is detected, then the meter completes the calibration procedure. When the buffer is accepted, the LCD shows the accepted value with the "OK 2" message, and then the meter returns to the normal measuring mode. *Ph buffer solutions must be marked with the manufacturer's expiration date. Check expiration date beforeusing buffer solution for calibration. • When not in use, rinse the electrode with water to minimize contamination and store itwith a few drops of storage (HI 70300) or pH 7 (HI 7007) solution in the protective cap after use. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page 132 10 A. PH METER - EXTECH PH100 METER EXSTIK 1. For new meters, remove the battery cap then remove the battery insulating strip. 2. Remove the cap from the bottom of the ExStikT'" meter to expose the electrode probe. 3. Before first use or after extended storage, soak the electrode (with its cap removed) in the pH 4.0 buffer solution for about 10 minutes. 4. White crystals may be present in the cap. These crystals will dissolve in 4.0 buffer or it can be simply rinsed with distilled water. 5. A sponge is located in the electrode protective cap. Keep this sponge soaked with a pH 4.0 solution to preserve electrode life during storage. HOW TO CALIBRATE: 1. pH meter calibration must be done every day. 2. Please make sure the expiration dates of the pH butter solutions must be checked before for calibration of the pH meter. 3. Pour each pH 7 and pH 4 buffer solution into separate 2 oz. cups. 4. Pour distilled water into a 2 oz, cup and place in between of the buffers. 5. Turn on pH meter. Place the electrode into a pH buffer 7.0 solution and press the "CAL" button. 6. The ExStikT'" automatically recognizes the solution and calibrates itself to that value. 7. During the calibration, the pH reading flashes on the main display. 8. When calibration is complete, the ExStikT" automatically displays "END" and Owill appear on the display. It then returns to normal operating mode. 9. Rinse the electrode by dipping the electrode in the 2 oz. of distilled water. 10. Place the electrode in pH buffer 4.0 solution and press the "CAL" button. 11. The ExStikT'" automatically recognizes the solution and calibrates itself to that value. 12. During the calibration, the pH reading flashes on the main display. 13. When calibration is completed, the ExStik"" automatically displays "END" and O appear on the display. It then returns to normal operation mode. 14. The pH meter is now ready to measure. 15. Place electrode in sushi rice slurry. Document reading in log book. Reset: If the meter will not calibrate or displays a -1, reset the meter and attempt to re -calibrate. 1. Turn off meter. will 2. Remove the battery cartridge from the top of the meter. 3. Press the On/Off button for 10 seconds 4. Re-insert the batteries, power on the meter and attempt to re -calibrate the meter. Ph buffer solutions must be marked with the manufacturer's expiration date. Check expiration date before using buffer solution for calibration Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page)33 11. LOGS Logs are used to monitor opening and closing procedures, pH of sushi rice, temperature, receiving and delivery (at select locations). The logs are completed daily by the Sushi Chef and will be maintained at the sushi bar, and held for at least 30 days for monthly verification by the Regional Coordinator, as part of the HACCP monitoringplan. VERIFICATION Verification means the monitoring and corrective actions were complete. • Logs are reviewed and signed by the person in charge. • Averifier (a Hissho Sushi Field Representative) will verify your logs during a routine inspection. RECORD KEEPING At least one year worth of food temperature and pH logs must be available for review at the sushi bar. Logs must be stored in chronological order in a neat and order manner. It is highly recommended that you keep at least 2 years' worth of logs at home. 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Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page136 Lorin Family Co. dbe Hissho Sushi 11949 Gisela Creek Rd. (hissh0 u r-`A h'i Charlene, NO 28273 o '•'F�' < Receiving Log Date Description and Invoice# Time/Temperature: Referigerateds41'F Frozen50"F Initials Accept? Check if Yes Corrective Action El El El El El El I El Form: FS-REC-1 STooE SclenceWormdFS-REG1 version: 01-2011 Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Version: 3/15/2015 Confidential Property of Hissho Sushi Delivery Log Page 137 Date Delivery Location Loading Time Adequate Delivery Time Initial Delivered to Corrective Action Ice Signature Blankets? Y/N Temp `r .:Temp °f • The Internal temperature of finished product must be 41°r S*C) or less prim -to loading In the cooler and when delivered to location • Record the time and temperature In"Loading and"Delivery"columns • Use "1-2" method when loading cooler: I ice blanket— 2 rows of packaging— l ice blanket • Store coolers and ice blankets in walk in freezerfor next days deliveries Writhed! Date: Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi 12. LABORATORY ANALYSIS OF SUSHI RICE Page 1 38 Page 1 of 1 617-269-6424. 617-268-0971 • Paz: 617-268-1635 Certificate of Analysis January 13, 2020 HISSHO SUSHI 11949 Steele Creek Road Report # 24321 Charlotte, NC 28273 Samples Received: January 9, 2020 Attn: Antonin Dint rdo Dron off Time: 200 PM AFL # Sample Description Test Procedure (s)r TESTDATE: Ambient Tem erature TIME: PH 59732-1 SUSHI (White Rice) Sample Prepared: Natick Massachusetts Store: Stop & Shop 829 Worcester st. Store#N/S Date: 01-09-2020 Time: 12:30 PM. 11912020 200C-25oC 3:00PM 4.06 59732-2 11912020 20-C-25-C 4:OOPM 4.08 597323 11912020 200C-250C 5:OOPM 4.09 59732-4 11912020 200C-25°C 6.00PM 4.07 59732-5 11912020 1 20°C-25eC 8:00PA4 4.04 59732-6 11912020 20OC-250C 9.00PM 4.01 59732-7 11912020 20OC-250C 10:09PM 4.00 59732-8 11912020 200C-25oC II:OOPM 3.99 59732-9 111012020 200C-2PC 12:00Mirblight 4.05 59732-10 111012020 200C-250C 1:00Ar14 4.08 59732-11 111012020 20OC-250C 2:OOAM 4.02 59732-12 111012020 20°C-250C 7:00AM 4.04 59732-13 111012020 200C-25°C 8:OOAM 4.06 59732-14 111012020 20OC-250C 9:OOAA4 3.98 59732-15 111012020 20OC-250C 10:00AM 4.00 59732-16 111012020 20rC-25°C 11:00.4A4 4.05 59732-17 1170/2020 201C-25°C 12:00 Noon 4.09 59732-18 111OP020 20-C-25°C 1:00PM 4,07 59732-19 111012020 200C-250C 2:OOPA4 4.01 59732-20 111012020 20-C-25-C 3:OOPM 4.06 Method: AOAC 981.12 Ile na, uiIar qI i ln�/I, Wl-.10 tGlY. a a ory Anal •s NIS = Not Specified Advanced rood labs maintains accror ihtinn In accordance to ISO/IEC 17025:2,005. The data and other Infonna0on centenarian tMsdowmentrepreaent only the mmples arr.Itnadand are rendered yror the conditlon Mat theyare not le be reproduced vholiy or in part for ativetlaingor other porpea,"thoutwitten permisalon from the laboratory. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page139 13. EMPLOYEE HACCP TRAINING PROCEDURE All employees receive HACCP training at Hissho Sushi's corporate headquarters in Charlotte, NC prior to beginning employment and annually after that. Chefs are trained on identification of processes that are critical control points, how these processes are to be monitored, and what corrective actions must betaken when critical controls are violated. The approved HACCP plan will be available in the sushi bar at all times. Employees also receive training on Hissho Sushi's SSOP's which include important practices such as employee health, hand washing procedures, proper cleaning and sanitizing, pest control, proper flow of food, food safety hazards, use and calibration of a meter stem thermometer and pH meter. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi 14. COMPANY ILLNESS REPORTING AGREEMENT Page 140 The purpose of this agreement is to ensure that Food Employees and Applicants who have received a conditional offer of employment notify the Person in Charge when they experience any of the conditions listed so that the Person In Charge can take appropriate steps to preclude the transmission of foodbome Illness. I AGREE TO REPORT TO THE PERSON IN CHARGE: SYMPTOMS 1. Diarrhea 2. Fever 3. Vomiting 4. Jaundice 6. Sore throat with fever 6. Lesions containing pus on the hand, wrist, or an exposed body part (such as boils and infected wounds, howeversmail) MEDICAL DIAGNOSIS Whenever diagnosed as being ill with Norovirus, Salmonella Typhi (typhoid fever), Shigella spp. (shigellosis), Escherichia call 0167:H7, hepatitis A virus, Entamoeba histolytica, Campylobacter spp., Vibrlo cholera spp., Cryptosporldium parvum, Wardle lamblia, Hemolytic Uremic Syndrome, Salmonella spp. (non4yphi), Yersinia enterocolitica, Cyclospora cayetanensis or any other disease transmissible through food so designated by 105.CMR.300.000 as reportable. PAST MEDICAL DIAGNOSIS Have you ever been diagnosed as being ill with one of the diseases listed above? _ If you have, what was the date of the diagnosis? HIGII PJSK CONDITIONS 1. Exposure to or suspicion of causing any confirmed outbreak of typhoid fever, shlgellosls, E. coll 0167:H7 infection, or hepatitis A 2. A household member diagnosed with typhoid fever, shigeilosis, Illness due to E. coli O167:H7, norovirus or hepatitis A 3. A household member attending or working in a setting experiencing a confirmed outbreak of typhoid fever, shigellosis, E. coli 0157:H7 infection, or hepatitis A I have read (or had explained to me) and understand the requirements concerning my responsibilities under 105 CMR 690/1999 Food Code and this agreement to comply with the reporting requirements specified above involving symptoms, diagnoses, and high -risk conditions specified. I also understand that should I experience one of the above symptoms or high -risk conditions, or should I be diagnosed with one of the above illnesses, I may be asked to change my job or to stop working altogether until such symptoms or illnesses have resolved. I understand that failure to comply with the terms of this agreement could lead to action by the food establishment or the food regulatory authority that may jeopardize my employment and may involve legal action against me. Applicant or Food Employee Name (please Signature of Applicant or Food Employee Signature of Permit Holder or Representative Date Date This Is a model form created by MA Dept. of Public Health which Is offered as a tool for industry to use to aid In compliance with 105 CMR 590.003(C) and Food Code 2.201.11 The use of this form Is voluntary and Is not required by state regulation. Revised: 5/82001 Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page141 RESPONDING TO A FOOD -BORNE ILLNESS COMPLAINT Policy: The sushi chef will respond to a complaint of a foodborne illness promptly and will show concern for the individual making the complaint. The complaint is referred to their regional manager/supervisor for further investigation. Procedure: When a complaint is received related to a foodborne illness, sushi chef/franchisee and/or helpers will take the following steps. 1. Indicate concern for the individual and let that person know that the complaint will be investigated and referred accordingly. 2. Talk with the individual making the complaint. Get basic information required to complete a written report (name, contact information, product consumed, illness experienced). 3. Refer information to your regional manager/supervisor. 4. Regional manager/supervisor will forward information to their Hissho Sushi corporate supervisor, Directors' team and store manager. Headquarters office will obtain additional information from complainant (date of consumption, onset of illness, physician visit, etc.). The complaint is logged and reviewed by headquarters to determine if other complaints have been received The regional manager/supervisor will visit the location to: 1. Determine if co-workers/employees and immediate family have experienced illness (vomiting, diarrhea, jaundice, sore throat). 2. Verify refrigeration practices and equipment are functioning properly. Discuss with store management of recent power outages and submitted maintenance requests. 3. Review logs to ensure pH measurements and temperatures are compliant. 4. Evaluate receiving practices (time frame of receipt and working the palette). 5. Assess delivery practices if location is a "delivery location' only. 6. Review and verify all ingredient sources are from or approved by Hissho Sushi. This is done by reviewing all invoices, ingredient containers and shipment dates. Evaluate date marking procedures of food ingredients. 7. Evaluate chef/franchisee practices are minimizing cross contamination. The health and hygiene of all chefs/franchisees is extremely important in ensuring that Hissho Sushi is the best sushi bar in every region. Below is a basic guideline in dealing with the health of all chefs/franchisee as it relates to diseases that are transmissible through food. All chefs/franchisees are to notify their regional manager/supervisor and the Hissho Sushi Compliance team if they have been directly or indirectly exposed to a reportable illness. If a chef/franchisee family member has been diagnosed with any of the following reportable illnesses, he or she will be excluded from work and will need a written medical release from a physician to return to work. All new hire chef/franchisee must notify the Compliance team and Hissho Sushi Corporate Headquarters if they have ever been diagnosed with or exposed to a reportable illness prior to starting work. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Illness Symptoms Prevention Page( 42 Illness Symptoms Prevention Norovirus Proper hand washing, good Vomiting, diarrhea, abdominal hygiene, no bare hand contacting cram s, nausea, low grade fever ready -to -eat food Hepatitis A Fever, nausea, vomiting, Proper hand washing, good abdominal, pain, fatigue, swelling hygiene, properly handle raw of liver, jaundice seafood Shigella spp. Diarrhea, fever, abdominal Proper hand washing, good cramps, dehydration hygiene, properly cook foods Shiga-toxin producing Proper hand washing, good Escherichia coli Bloody diarrhea, kidney failure hygiene, properly hand & cook foods Salmonella Typhi Nausea, fever, vomiting, Properly cook food, avoid cross abdominal cram s, diarrhea contamination Non -typhoidal salmonella Diarrhea, abdominal cramps, Proper hand washing, good fever, vomiting hygiene, avoid cross contamination, properly cooked food A chef/franchisee that reports an intestinal illness, flu -like symptoms or lesion (open and draining) may be excluded from work or assigned to restricted activities that do not involve contact with food. In addition, the chef/franchisee reporting these conditions must not handle food or have contact with clean equipment, utensils, linens, or single -service items. Intestinal illness or flu -like symptoms include the following conditions: Nausea *Sore throat/coughing with a fever * Vomiting * Diarrhea *Jaundice The guidelines mentioned above are not intended to be all inclusive of communicable diseases, but rather a list of illnesses that are known to be transmissible through food. If you have questions, please call the Hissho Sushi Compliance Team at (704) 926-2293. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi 15. CLEANING & DISINFECTING PROCEDURE SUSHI Cleaning and Disinfecting Procedures Resulting from Vomiting and Diarrhea] Events Due to die higlrly infectious nature of Norovirus, cleaning mid disinfecting procedures in accordance with Clcan-up of Vomiting and DiaTheal Events are as follows. Supplies: Personal protective equipment (PPE) 2 pairs of disposable, non -latex gloves I face mask 1 disposable apron 1 disposable hair cover 1 pair of shoe covers Procedures for cleaning and disinfecting: Clearing supplies I sealable, plastic bag or biohazard bag with twist tie 1 scoop/scraper • Disposable paper towels or absorbent powder/solidifier • Disinfectant 1. Remove sick individuals) from establishment. 2. Restrict access to Ilse area with items such as cones or caution tape, only allowing access by designated employee. 3. The designated employee must put on PPE and gather cleaning supplies. d. Cover the spill with absorbent material to soak up all fluid. 5. Scoop materials into sealable bag, 6. Apply disinfectant to surface (food and non-food contact) using a disposable towel or spray bottle and allow a contact time of at least 5 minutes. If used on food contact surface, wash, rinse and sanitize surface after disinfectant has dried to remove any residue. 7. Discard any food products and single -service items possibly exposed to the airborne droplets from body fluid, as far as 25 feet from line incident. 8. Disinfect any tools used in cleating of event like mops or buckets. 9. Consider repeating the disinfection process to ensure removal of Norovirus particles. 10. Remove PPE prior to leaving area and dispose of in scalable bag. 11. Properly wash hands, and if possible, shower and change clothing. You must keep a Green Guard ® Bodily Fluid Disposal Kit in stock at all times. This kit contains the disinfectant SaniZide T"' Plus Germicidal Solution: air EPA registered, quaternary ammonium compound effective against Norovirus. In the event drat the kit is used, please reorder a new kit as soon as possible from Hisslno Sushi Headquarters. Page 1 43 Ver. 12/20/2019 Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi 16. GUIDE TO TAKING CALLS FROM THE MEDIA 1 STAYCALM ASK OUESTIONS Grab a pen and paper, and ask this information: • Reporter's name • Media outlet (TV station, newspaper, radio) • Phone number and email address • Deadline (when do they need the information by?) TAKE YOUR TIME Don't answer questions right awa Take the reporter's information and someone from HO will contac them. Please take their name, media outlet and phone number. 0 CONTACT Call Hissho Sushi Corporate Headquarters at 704-926-2200 to give them the info that you gathered. IF AREPORiCP COMES ONPROPER I WI]II FMI5C4a,,5, rf LIIFLY iHLI VEN!MAT _ FOR IIIF C:OMF OR-[ AND PRIVACY Of CUSTOW PSAND/OP, EMPLOYLES, YOU MUST ASK [in :M TO LFAVF AND MOVE Tb PUEHLIC PROtVERT Y. Page 1 44 Im Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 17 Confidential Property of Hissho Sushi PARASITE DESTRUCTION LETTERS/LETTERS OF GUARANTEE Parasite Destruction Letters/Letters of Guarantee Guide The following is intended to serve as a guide to assist regulators/health inspectors in matching inventory with letters of guarantee and parasite destruction letters. The list is not intended to be all-inclusive, as new vendors may be added throughout the year. If you have any questions, please contact the sushi chef's regional manager/supervisor. Page ( 45 Label/Box Information (May contain some but not necessarily Product Name of Supplier all of the following language on the box and/or package) Port Royal brand Shrimp/Crevettes Shrimp Whitecap Seafoods 250-350 count Island Fishermen Cooperative Association LTD. Luxury brand Crevette nordique - Northern Shrimp Chair de Crabe Common Congelee Crab Meat Fisher King Frozen Rock Crab meat Combo 20-80 Eel Ocean Blue Products Marusei Brand Shredded imitation Lucky Union Foods Hissho Sushi Imitation Crab Shredded crab (kani) Net Weight: 2.5 LEIS Kosher surimi UM Foods Dyna Sea (imitation crab) Crab Flavour Surimi Seafood Sticks Masago (Capelin Roe) Ocean Blue Products Kobe Brand Seasoned Capelin Roe Yellowfin Tuna (Thunnus albacares) Kosher tuna loins Mega Blue Skin -patched tuna loin Frozen Tuna Individual Vacuum Packed Sea Salad Natural seaweed salad Azuma Foods Goma Wakame Delight Sesame Seaweed Salad (Delight) Sea Salad Natural squid salad Azuma Foods Calamarl Salad "Gluten Free" Seasoned Squid with Vegetable Masago "Delight" Natural masago Azuma Foods My -Do! Brand Azuma Foods Natural kani stick LM Foods MSC Crab Flavored Seafood Shining Ocean Baby Octopus Salad Ocean Blue Products Marusei Brand Multlexport Foods Salmon Fillet - Skin Off Multiexport Foods Trim E Salmon Fillet Vac Pack Frozen 2-3 Lb, 3-4 Lb Multiexport Foods Salmon Fillet -Skin on Multiexport Foods Trim D Salmon Fillet Vac Pack Frozen 3-4 Lb 11949 Stee!e Crock Rd. Ch irlotte, NC 2S273 ' P. 704,926. 2200 1 www.hisshcsushl com Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 Confidential Property of Hissho Sushi Page 1 46 Multiexport Foods SH Salmon Fillet Multiexport Foods Smoked Salmon 2-3 Lb Smoked Salmon Skin Multiexport Foods Off Multiexport Foods Smoked Salmon Seaweed Salad Ocean Blue Products Marusei Brand Squid Salad Ocean Blue Products Marusei Brand Sushi Ebi Sushl Ebi 4L Amerin Cooked Peeled Deveined Tail -On Butterfly Shrimp 4L or 3L stickers on package My-Dol Brand Tempura Shrimp Azuma Foods Azuma Foods International Inc. USA. Tempura Shrimp Ocean Blue Products Marusei Brand Tempura Shrimp Ocean Blue Products Thai Union Brand Frozen Flying Fish Roe (Tobikko Black) Tobiko-Black Ocean Blue Products Kobe Product of Taiwan Frozen Seasoned Flying Fish Roe (Tobikko Red) Tobiko-Red Ocean Blue Products Kobe Product of Taiwan Frozen Seasoned Flying Fish Roe (Tobikko Wasabi) Tobiko-Wasabi Ocean Blue Products Kobe Product of Taiwan North Atlantic, Inc. Tuna (Thunnus albacures.) Tuna Loin North Atlantic Loin 3/8 LBS Skinless, Boneless, Individually Vacuum Packed AN Tuna Loins AAA 3-51b Tuna Loin Sea Delight Sea Delight AM Tuna Product of Indonesia Frozen Yellowfin Tuna Tuna Loin Mega Blue (Thunnus Albacares) Packed for: Mega Blue Corporation Ahi Tuna Ground Meat Tuna Nakaochi Sea Delight 15/11b (Ground Tuna) Distributed by Sea Delight, LLC Tuna Nakaochl Yellowtan Tuna (Thunnus aibacares) (Ground Tuna) Mega Blue Premium Ground Tuna Tuna Saku-A, Tuna Saku-AA, Tuna Saku-AAA Tuna Saku-A Sea Delight 3-51b AAA Tuna Saku-A, Tuna Saku-AA, Tuna Saku-AAA Tuna Saku-A North Atlantic Saku 12/16 OZ Tuna Saku-A Mega Blue Tuna Saku-A, Tuna Saku-AA, Tuna Saku-AAA Yellowtail Hamachl Ocean Blue Products Marusel Brand Hamachi 0949 Stye le Creek Rd, C hwlottr NC 28273 P 704.926.2200 i wvdw.t�issh�. ushi.com Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/06/2020 vv . Frozen Seafood N ROS � V v U I..A Bt�i ARI ocessor To Hissho Sushi 11949 Steele Creek Road Charlotte, North Carolina 28273 — USA Subject : HACCP GUARANTEE LETTER Pasuruan, January 0111,2020 We are, PT. Winaros Kawula Bahad guarantee to products which produced in our facility: Name of product Sushi Ebi Amerin Size : 31, & 41, Species : Litopenaeus vannamei Farming method : Pond Feed : Shrimp feed from PT. the Hissho Sushi that following Central Protema Prima comply with requirement of Hazard Analysis Critical Control Point Plan (HACCP) Regulation under CT R 123 part 117 and 123, incorporating with FDA guideline for Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP). The HACCP plan reviewed as of the date of the letter and any correction noted and implemented. All monitoring of CCP and sanitation activities was recorded as specified in the regulation of product safety and we are adhering to those specification accordingly. The signature below indication the company's authorized official has reviewed the guarantee and agrees to comply with the provision signed here. This guarantee letter valid until December 31", 2020 and will be renewed annually. Signature, 2 WVIdBSB�RI roline�SORUAII QA Manager A Raya Cangkringmalang km 39.4 Beii — Pasuruan, Jawa Timur — Indonesia Telp. +62 343 656901, + 62 317093 2577 Fax, + 62 343 656902 1 ' -e , K Frozen Seafood Processor To Hissho Sushi 11949 Steele Creek Road Charlotte, North Carolina 28273 — USA Subject : PARASITE DESTRUCTION LETTER Pasuruan, January 13111, 2020 1 We are, PT. Winaros Kawula Bahari (FDA Reg number : 19969465160) guarantee to the Hissho Sushi that following products which produced in our facility: Name of product : Sushi Ebi Amerin Size : 3L & 4L Species : Litopenaeus vannamei Farming method : Pond Feed Shrimp feed from PT. Central Proteina Prima have been produced under steps that prevent seafood -borne parasites from spreading to customers, The products have been cooked at 98°C (steaming method) until the core temperature reach 70°C as minimum, and then frozen at -40°C (-40°F) or below until product temperature -180C as maximum, and stored at -20°C (-4°F) or below for a minimum of 24 hours. The signature below indication the company's authorized official has reviewed the guarantee and agrees to comply with the provision signed here. This guarantee letter valid until December 31", 2020 and will be renewed annually. Signature, 4roline?48'� QA Manager A Raya Cangkringmalang km 39A Beji — Pasuruan, Jawa Timur — Indonesia Telp. +62 343 656901, + 62 317093 2577 Fax, + 62 343 656902 C� Azuma Foods International Inc., U.S.A. 20201 Mack Street, Hayward, CA 94545 HACCP COMPLIANCE LETTER January 02, 2020 To: Hissho Sushi, In compliance with the U.S. Department of Health and Human Services Food and Drug Administration, 21 CFR Parts 100" Parts 123, we provide this letter to certify that Azuma Foods International Inc., USA has taken appropriate steps, including those outlined below to comply with the FDA's HACCP regulations. The HACCP (Hazard Analysis and Critical Control Points) programs, system and documentation implemented at Azuma Foods International Inc., USA are based on risk assessment and are in substantial compliance with the principles and guidelines. Biological, physical and chemical hazards have been evaluated for each process. Identified hazards are evaluated for likelihood of occurrence and severity. Significant hazards are controlled by pre -prerequisite programs, preventive controls, or critical control points unless otherwise stated in product specifications. Products provided to Hissho Sushi: 11723 Ajitsuke Inari (Tawara) Gluten Free 50324 Ebi Tempura Bulk (M) 82335 Goma Wakame "Delight' 82543 Calamari Salad "Gluten Free" ECO 82649 Masago "Delight' ECO Our HACCP program is monitored and verified regularly. Validation of these programs is conducted by qualified individuals trained by third party consultants using current guidelines. This validation occurs annually or more frequently based on internally defined events. The compliance to these guidelines is audited by third party auditor annually. We guarantee the products that are produced have food safety controls in place to ensure the product provided is in good condition, not adulterated in any manner, and are manufactured in a clean and sanitary environment. • Aft have Implemented food safety controls and HACCP program in place • AR maintain a record keeping system to monitor our products • AFI follow Good Manufacturing Practices • Aft have HACCP certified personnel • Parasites are controlled by freezing and storing at an ambient temperature of -4"F (-20°C) 7 days or longer for all our frozen products • Factory FDA Registration Number# XXXXXXX5990 • NY Distribution Branch FDA Registration Number: XXXXXXX4066 If you have any questions or require assistance, please contact us. Please receive this document as our HACCP Compliance Letter to be included as part of your HACCP file. O t 0 na���RpQRP�EO �G 14k do c.,_ illA- N Jury 2i 1990 D S� CAI(Jf ganera I@azumafoods.DOm Website: www.azumafoods.com January 7, 2020 Hissho Sushi 11949 Steele Creek Road Charlotte, NC 28273 Dear Sir/Madam, The products that we supply are as follows, and are differentiated by factory and their unique FDA Registration Number. Lockeport Plant — FDA# 12783639934 - Frozen Rock Crab Combo Meat - We control the Hazard of microorganism development by applying a thermal treatment (Thermal destruction of the microorganism) - We control the Hazard of proliferation of microorganisms by controlling the temperature and the time of the product spent on the floor prior to freezing. - We control the physical Hazard of metal, by passing all products through the metal detector and frequently inspecting all the equipment. Cape Broyle Plant —FDA# 1258685986 - Cooked and Peeled Shrimp - We control the Hazard of microorganism development by applying a thermal treatment (Thermal destruction of the microorganism) - We control the Hazard of proliferation of microorganisms by controlling the temperature and the time of the product spent on the floor prior to freezing. - We control the physical Hazard of metal, by passing all products through the metal detector and frequently inspecting all the equipment. We certify that we have identified the potential Hazards associated with the food produced, implemented the preventative controls to address the Hazards, and we monitor the performance of the preventative controls to ensure that these controls are effective. In addition, we certify that the installation complies with national laws — Safe Food for Canadian Regulations from the Canadian Food Inspection Agency, and the Code of Federal Regulations from the FDA, Title 21 part 117 and 123. This document is valid from January 1", 2020 through to December 31", 2020. Sincerely, Chris Redmond Director, Supply Chain Fisher King Seafoods r` fisherk'ing SEAFOODS Parasite Destruction Dear Hissho Sushi, January 7, 2020 All products supplied to by Fisher King Seafoods Ltd., have been frozen at temperatures and times specified under chapter 3-042.11 of the FDA Model Food Code. As per the Seafood HACCP course Volume 2, page 181: Frozen at a temperature of -20 C or below for a minimum of 168 hours (7days) or at —31 C or below for a minimum of 18 hours which will result in the death of any/all parasites. Our FDA Bioterrorism Registration number is: 15589635542 Sincerely, Chris Redmond Director, Supply Chain Fisher King Seafoods Ltd. Y Certificate of Compliance For the Year: 2020 Attention: HACCP Coordinator Inland Seafood Corporation agrees to continue to operate its facilities in accordance with the requirements of 21 CFR 123, Seafood HACCP regulation and 21 CFR 117, GMPs. We further agree that all products will meet or exceed your product specifications where such a specification exists; and that food products will comply with the requirements of section 402 and 403 of the Federal Food, Drug and Cosmetic Act as amended in regard to adulterated and misbranded foods. Inland Seafood Corporation has conducted a hazard analysis, developed a HACCP Plan, written and implemented Standard Sanitation Operating Procedures, and follows the Good Manufacturing Practices as outlined by the United States Food and Drug Administration. This Certificate of Compliance also holds to certify that as of December 12, 2003; Inland Seafood Corporation was registered with the United States Food and Drug Administration, Hand is now registered under Registration Numbers: XXXXXXX1178, and is in full compliance with the Bioterrorism Preparedness and Response Act of 2002. In the case of our Fanned Fresh Fish products specifically; we guarantee it to be parasite free based on the quality control of our vendor in feeding the fish a diet of 100 % pellets tested to be void of parasites. Frozen products from Inland Seafood are stored in a fi-eezer at -4 F to -10 F and for a minimum of 7 days. Please receive this document as our Certificate of Compliance to be included as part of your HACCP file. SQF Practitioner Inland Seafood Corporation Inland Senfood Comp, 1651 Monvcal Cir Adanla, CA 30084 TcCit (404)350-5850 ���- �N 0 Vill a' REAL FISH. NEVER IMITATED, 100 Raskulinecz Road, Carteret, NJ 07008 January 8°i, 2020 To: Hissho Sushi Re: HACCP Letter This letter certifies that Aquamar supplier of Hissho Sushi for the following fully cooked and ready to eat products: • 12006 Natural Sushi Stick 10x1.5# • 12027 Dyna Sea Kosher Stick 12x1# Is operating in full compliance with the United States FDA Applicable Federal Regulations, policy and guidance documents, including but not limited to CFR Title 21, Part 117 and mandated Hazard Analysis Critical Control Point (HACCP) program illustrated in Part 123.9 Aquamar has written and implemented Standardized Operating Procedures (SSOP's), conducted a Hazard Analysis of all its seafood operations, identified its Critical Control Points, and developed an HACCP plan in accordance with FDA guidelines. Our freezing process runs for 90 minutes and temperature of the product is below 20°F. Please file this as part of your HACCP record. Aquamar looks forward to serving your seafood needs and supplying you with the best HACCP protected seafood available. If you have any questions or need any further information, please feel free to contact me at (732)-855-9500 or via e-mail at heidi.duverge@aquamar.net FDA FACILITY REGISTRATION NO: 15544074536 Heidi Duverge / QA Manager 01/08/2020 Tel: 732-855-9500 • Fax: 732-855-7474 UW14 Ann Filu1juflwf1-166 LUCKY UNION FOODS CO., LTD. (nmw Tax ID & Registered No. Ol OS533075568 1/74-75 SAM UT SAKHON INDUSTRIAL ESTATE, RAMA II ROAD, MOO 2, THASAI, MEAU NG, SAMUT SAKHON 74000, THAI LAND TeL (66 34) 490-009-12, 490-330 4 Fax: (66-34) 490-008 MARKETING FAX: (66-34) 490 013 Website : www.surimiproducts.com FOOD SAFETY STATEMENT Statement No: T&S.037.2019 11949 Steele Creek Road, Charlotte, NC 28273 To: HISSHO SUSHI Date: January 1", 2020 This is the attestation that Lucky Union Foods (Thailand), produces an IMITATION SURIMI FILAMENT CRAB STICK & SURIMI FILAMENT CRAB SHREDDED under product code number LU-US-027EFV & LU-US-028EFV and supply to HISSHO SUSHI. Both of product above produced from Fish Meat of Alaska Pollock : Theragra chalcogramma. All of product from Lucky Union Foods MUST be pasteurized until core temperature of product reach to 75-C with 2 minutes of holding time (referrence to validation testing). Then, product MUST be frozen at -35-C to ensure core temperature of product reach to -18-C Lucky Union Foods is committed to the safety, quality of our products and fit for human consumption. All Lucky Union Foods facilities are in compliance with all applicable GMP Codex Alimentarius's Gerneral Principle of Food Hygiene, CAC/RCP 1-1969, Rev.4-2003, HACCP and sanitary programs in accordance with the U.S. Food and Drug Administration's seafood HACCP regulation, 21CFR Part 123. And current good manufacturing practice, hazard analysis, and risk -based preventive controls for human food, 21CFR Part 117 (Exemption Subpart C under, 117.5). Furthermore, Lucky Union Foods implement the principle of Bio-terrorism and Response Act of 2002 requirement to compliance with the U.S.F.D.A. Site registration Number - 10051631960 - Samut Sakhon, THAILAND This statement is valid until December 31s', 2020 Mr. Danuch Chaveekulrat Technology and System Division, Section Manager HACCP Team leader / PCQI (ref no. d3f6caa4) MEGA BLUE CORPORATION 20660 Stevens Creek Blvd. SUITE#116 Cupertino CA 95014 TEL: (408) 218-1460 FAX: (408)213-8330 EMAIL: MEGABLUECORP@GMAIL.COM Certificate of Compliance (HACCP) & Parasite Destruction Letter Dear Hissho Sushi, Date: 01 /01 /2020 As an importer of seafood we are required to comply with Title 21 Code of Federal Regulations Part 117 and Part 123 Section 123.12 Special requirements for imported products. This section states that we must maintain and implement written verification procedures for ensuring that the fish and fishery products that we offer for import into the United States were processed in accordance with the requirements of Part 123. In compliance with this requirement we have Product specifications that were prepared and presented to our suppliers to ensure that the product we import from them are in compliance with the mandates of the Food Drug and Cosmetic Act including processing seafood under the seafood HACCP regulation (Title 21 CFR Part 123). In addition as required by the HACCP regulation we have an affirmative step that consists of obtaining either a continuing or lot- by -lot certificate from an appropriate foreign government inspection authority or competent third party that certifies the fish or fishery product we imported is or was processed in accordance with the requirements Title 21 CFR Part 123. This letter covers following products and facility suppling to Hissho Sushi: Product: Yellowfin tuna ( Thunnus Albacares) Facilities FDA Bioterrorism Registration Number: Yu Tzyy Jwo- FDA Registration: 12384166020 PT. Star Marindo- FDA Number: 19316367502 Hai Gwuan- FDA Registration: 18182168578 Mega Blue Corporation FDA number: 17685371206. All above these products are kept in HACCP regulated freezing & storaging at a temperature of -20°C (-4°F) or lower for 7 days (total time) or duration at least 2 years. The valid date of this certificate letter is on 12/31/2020, Sincerely VVa uo DATE: 01/01/2020 J MEGA BLUE CORPORATION 20060 Stevens Creek Blvd. #116 �� Cupertino CA 95014 TELA08-218-1460 FAX: 408-213-8330 Elate: Jan. 01 2020 Firm: MEGA BLUE CORPORATION Firm Address: 20660 Stevens Creek Blvd. 4116 Cupertino CA 95014 Product Name: Tuna Product species: Thunnus afalunga, Thunnus albacares, Thunnus atlanticus, Thunnus maccoyii, Thunnus obesus, Thunnus thynnus Product Form: Frozen, Raw, Ocean Harvested, Loins, Blocks, Ground, Cubes and Strips, Vacuum Packed, may or may not be carbon monoxide treated Method of Consumption: Ready to Eat Potential Hazard Control Measures •.Processor controls temperature at receiving processing, and Growth of pathogens- Immediately after packed; at time of receipt the temperature of the temperature abuse shipping container does not exceed 0°F and Verification that the Supplier {has processed and shipped under a HACCP Plan. ... .-- . -- Histamine :The Supplier has nnPlemented a HaACCP Plan and considers this a ,potential hazard. The fish do not contain histamine at a level more than 'or equal to 50 ppm Decomposition !The Supplier has implemented a HACCP Plan and considers this a ;potential hazard. fetal/Glass InclusionNopresence of metal cutting equipment or shards of glass in the product Allergens/Additives The product label declares the presence of any allergens and or food additives. If used all finished product labels must identify the presence of carbon monoxide with the statement "carbon monoxide (added to !promote color retention)" Labeling !vacuum packed product must contain labels with proper thawing instructions "Important, Keep Frozen. Thaw under refrigeration'. All (finished product labels must identify the presence of allergens and/or jadditives. Methods of Verification: Obtain from the foreign processor the HACCP and sanitation monitoring records required by Title 21 CFR Part 123 that relate to the specific lot of fish or fishery products being offered for import; or Obtain either a continuing or lot -by -lot certificate from an appropriate foreign government inspection authority or competent third party certifying that the imported fish or fishery product is or was processed in accordance with the requirements of this part; or Regularly inspect the foreign processor's facilities to ensure that the imported fish or fishery product is being processed in accordance with the requirements of this part. MEGA BLUE CORPORATION 20660 Stevens Creek Blvd. #116 Cupertino CA 95014 #Wega 931mia TEL:408-218-1459 FAX:408-213-8330 HACCP Verification Sheet Firm: MEGA BLUE Corporation Firm Address: 20660 Stevens Creek Blvd. #116 Cupertino CA 95014 This record must be completed by MEGA SLUE Corp. at time of import for each supplier whose seafood product is received into the United States. Supplier Name: YU T�YY !WO CO[) 7 Complete address: NO. 136 XINSHENG RD. SIN YUAN TOWNSHIP PINGTUNG COUNTY 93248 TAIWAN Product description: Common Name Scientific name (if applicable) Frozen (J) Refrigerated J Drled (J Y/F TUNA LOIN Thunnus Albacares X _ Y/F Tuna SAKU WAAA/AAA/WAA/AA/A Thunnus Albacares x Y/F Tuna GROUND/LOOSE MEAT/STRIP Thunnus Albacares Y/F Tuna STEAK Thunnus Albacares x B/E Tuna LOIN/SAKU Thunnus Thynnus x Select verification method and circle aDiaropriate response HACCP and SSOP monitoring records present, reviewed and complete YES NO or Continuing or Lot -by -lot certificate present, reviewed and complete ES NO or Inspection report on file for supplier confirming HACCP compliance YES NO Name of Person completing this form: Kyle Date: 01/01/2020 Multiexportoodr Nourishing the future TO: Hissho Sushi FROM: Jason Paine DATE: Wednesday, January 8th12020 SUBJECT: 2020 Certificate of Compliance / Written Verification This letter is to guarantee that the seafood that Multiexport Foods supplies to your company has been handled in the US in compliance with the US FDA HACCP regulations as set forth in 21 CFR 117 & 123. This certificate applies to all products provided to Hissho Sushi, including: • Frozen fillets: o Frozen salmon fillet 3-4 lb, Trim E, skin -off, IVP o Frozen salmon fillet 3-4 ib, Trim D, skin -ON, IVP Cold Smoked Products: o Cold Smoked, frozen salmon fillet, 2-3 lb, skin -off, IVP, unsliced. For all our imported products, we have implemented our verification procedure according to 21 CFR 123.12 to ensure product is not adulterated under section 402 of the Federal Food, Drug and Cosmetic Act. Our trained personnel are monitoring and recording all activities required, including product specifications, keeping on file a copy of the producers HACCP plan, and a written Certificate of Compliance from our parent company Salmones Multiexport (Atlantic salmon and trout from Chile). We also maintain an annual certificate from the National Fisheries Service of Chile, Sernapesca. These records are kept on file at our facility. Salmones Multiexport, our parent company, is the primary supplier to Multiexport Foods, Inc. of our farm -raised, Atlantic salmon from Chile. Their production facility is registered with the FDA under registration no. 15785317938. Our company understands that this is a continuing guarantee, and will be re -issued on a yearly basis. Company Official: _ �J Date: January 8th. 2020 Print: Ja n Paine Title: ajaral Manager J� L' Company Official: - ✓ Date: January 82n 2020 Print: ua Acevedo_ Title: rations Manager —USA 703 Waterford Way= Suite 510 • Miami, Florida 33126 = Phone: (305) 364-0009. Fax: (305) 364-0154 e www.muttiexportfoods-usa.com Muldexport Foods CL 088-02012020 Puerto Montt, January 021h 2020 QUALITY STATEMENT This statement covers the HISSHO SUSHI products produced in smoked and fresh and frozen processing lines of the factory for species Atlantic Salmon (Salmo salar). The Atlantic Salmon are grown in a land -based hatcheries the first half of their life and grown out in floating cage system for the final stage. The feed of Salmon in every stage is performed with extruded pellet, the extruded process is done with high pressure and the temperature range used in this process is between 1000C to 180°C (2127 to356°F). With this type of process eliminate the risk for any parasite growth to occur. The products produced in the fresh and frozen processing line are: • Frozen Fillets: Frozen Salmon Fillet 2-3 Lb, Trim E, Skin -off, IVP Frozen Salmon Fillet 3.4 Lb, Trim E, Skin -off, IVP Frozen Salmon Fillet 3-4 Lb, Trim D, Skin -On, IVP • Cold Smoked Products Cold Smoked 2-3 Lb, skin -off, unsliced These products are processing under strict quality norms and according to HACCP regulations 21 CFR part 123 and Good Manufacturing Practices CFR 110. The HACCP plan has considered in your risk evaluation the "Presence of Parasites", this evaluation indicate that Parasites is a control point and defined the preventive measures that are: Control of raw material for every cage that entering to the process, this control is performs by quality control people that have been trained to detect parasites. The control considered a 5 sample of fillet that is cut and put on the table with light, the light allows identify the presence of parasites. - Monitoring every 15 days in laboratory the finished product is analyzed to identify of different type of parasites through light. This analysis is performed by people has been trained to detect parasites. Avda. Cardonal N° 2501— Puerto Montt — Chile. Fono (56 65) 2483 880 Fax (56 65) 2483 801 www.multiexoortfoods.com Alimentos Multiexport S.A. has applied the freezing method of parasite control by following the HACCP regulation of Freezing and Storing at-4°F(-20°C) or below for 7 days (total time) and over The monitoring we do on raw material and finished product and have shown that parasites are not a risk. Note: This document is valid until December 31[h, 2020 Marcela Castillo Aranda Quality Assurance Manager Alimentos Multiexport S.A. Avda, Cardona[ N° 2501— Puerto Montt — Chile. Fono (56 65) 2483 880 Fax (56 65) 2483 801 ww w. m u l t i e x o o rt f o o d s. c o m North Atlantic, Inc. Innovative Seafood Solutions.. December 27, 2019: Dear Hissho Sushi QC: We attest that North Atlantic manufactures and imports seafood in accordance to best practices and regulations concerning parasite destruction, We maintain a cold chain of -25 degrees Celsius, through post seafood processing and container transit from manufacturing site at: Santong,Sumbawa, Indonesia - FDA REG# 12188286538 to our US Customs Port. The duration of the time period is in excess of 28 days held at -25 degrees Celsius which exceeds the minimum temperature requirement of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer. We utilize temperature recording devices in our containers to ensure compliance of these best practices, This Is in reference to: Hissho Sushi items: • 12-16Z Saku — Yellowfin Tuna, and • 3-8# Yellowfin Tuna Loins imported for Hissho Sushi Charlotte NC.. This letter is in effect (Valid) until December 31 2020. Sincerely, OE2 4 Christopher Bowker Inside Sales Manager 12A Poi; n.AnO Finn Pier. POP11.AND. ML 04101 800.774.6023 207.774. 1614 ra a en.uv;rn.irwiusc,3r0oD.coM January 13th, 2020 North Atlantic, Inc. Innovative Seafood Solutions,,. CERTIFICATE OF COMPLIANCE This document certifies that North Atlantic, Inc. of 2 Portland Fish Pier, Portland, Maine is operating under the federally mandated HA CCP regulations in accordance with FDA regulation 21 CFR 117; and in accordance with regulation 21 CFR 123, North Atlantic, Inc. has conducted a hazard analysis for all items and constructed a I-TACCP plan where applicable. North Atlantic, Inc. also follows the Good Manufacturing Practices as outlined by the U.S. Food & Drug Administration. Our facility is registered and complies with the FDA US Bioterrorism Act L 12188286538). If you have any questions or require any additional information, please do not hesitate to contact us. Sincerely, rativoonial Procurement/QC Manager Noe n i AT MN TIC INC. 2I"A,I LAM FIU I Pn,e 1101CR AND. N IE 04 to I 207 774.6025 Aft Ocean Blue Products, Inc. CERTIFICATE OF COMPLIANCE Date: January 1, 2020 Dear Hissho Sushi, 9040 Telstar Ave. #107 El Monte, CA 91731 Tel: 213-688-0133 Fax:213-688-0137 The Food and Drug Administration (FDA) has developed and released regulations for food safety standards as follows: • for fish and fishery products, FDA regulation Title 21 CFR Part 123, HACCP (Hazard Analysis Critical Control Points) regulations that were effective since December 18, 1997. • all other food products are regulated by Title 21 CFR Part 117, Current Good Manufacturing Practice, Hazard Analysis, and Risk -Based Preventive Controls for Human Food effective since September 17, 2015. This letter is to notify you that Ocean Blue Products, Inc. is not required to maintain a HACCP plan for our operation in that: 1. We do not process any fish/fishery products; 2. We use only public cold storage facilities for our products; 3. We use only public common carriers to transport our products In compliance with Importer requirements of Title 21 CFR Part 1, Subpart L and Title 21 CFR Part 123, we have reviewed and on file, one or more of the following as required by the FDA: 1. Third Party Audit Certificates affirming the foreign suppliers' compliance with Title 21 CFR Part 123, and/or Title 21 CFR Part 117 2. HACCP and GMP documents from our foreign suppliers that include and not limited to identifying hazards and corresponding control measures. 3. Cold Storage operation protocol from our public cold storage Please see Appendix A for details of the products we currently supply to Hissho Sushi. This letter expires on December 31, 2020 If you have any questions, please do not hesitate to call our office. Warmest Regards, Spencer Young President Ocean Blue Products, Inc. 9040 Telstar Ave.#107 El Monte, CA 91731 Tel: 213-688-0133 Fax: 213-688-0137 Appendix A: Product Details PRODUCT SCIENTIFIC NAME FARMEDIWILD COOKEDIRAW REGULATION Marusei Ike Sense[ Dosidicus gigas Wild cooked Part 123 Marusei Baby Octopus Salad Octopus oceilatus Wild cooked Part 123 Marusei Seaweed Salad Undaria pinnatifida Farmed cooked Part 117 Tempura Shrimp Lito enaeus vannamei Farmed — Pond cooked Part 123 Marusei Una i BBO Eel Anguilla rostrata Farmed • Pond cooked Part 123 Marusei Hamachi Loin Seriola quinguaradiata Farmed — Net Pen raw Part 123 Masa o Ca elfin Roe Maliotus villosus Wild raw Part 123 Tobiko FI in Fish Roe Hirundichth s ox ce halus Wild raw Part 123 Unsalted Edamame GI cine max Farmed cooked Part 117 Alk0cean Blue Products, Inc. Parasite Control Certificate Date: January 1, 2020 Dear Hissho Sushi, 9040 Telstar Ave. #107 El Monte, CA 91731 Tel:213-688-0133 Fax;213-688-0137 Ocean Blue Products, Inc. is a leader in providing the highest quality products to our customers and as such is constantly assuring that our products meet the requirements of the United States Food and Drug Administration's HACCP and FSMA Guidelines. This letter confirms that in accordance with FDA requirements, any fish species (including all supplied) determined to have parasite hazard and distributed by Ocean Blue Products, Inc. are stored at a temperature of -40F (-20°C) or below for a minimum of 7 days (total time), and/or has been fully cooked by the supplier as recommend by HACCP guidelines. Please see Appendix A for details of the products we currently supply to Hissho Sushi. If you have any questions, please do not hesitate to call our office. This letter expires on December 31, 2020 Warmest Regards, Spencer Young President FDA Registration No: 15608727810 A&LOcean Blue Products, Inc. Appendix A: 9040 Telstar Ave. #107 El Monte, CA 91731 Tel: 213-688-0133 Fax:213-688-0137 Product and Factory Details Product Name Factory Name FDA Registration Marusei Ika Sansai Time Seafood (Dalian) Co., Ltd 14013366962 Marusei Baby Octopus Salad Time Seafood Dalian Co., Ltd 14013366962 Marusei Seaweed Salad Land Young Foods Company 18515259472 Fully Cooked Tempura Shrimp Thai Union Group Public Company Limited 14886828062 Marusei Una ! BBQ Eel) Fuqlng Huaxin Food Co., Ltd 19461326394 Marusei Hamachi Loin Zenei Foods Co., LTD 16996703570 Masa o (Ca elin Roe) Marholmar 13623662518 Tobiko Flying Fish Roe) Land Young Foods Company 18515259472 Unsalted Edamame Fujian lingsheng Agricultural Development Co., LTD 18222022650 Hissho Sushi 11949 Steele Creek Road Charlotte, NC 28273 (704)926-2200 Parasite Destruction Letter January 1, 2020 To Whom It May Concern: This document guarantees that facilities that produce product, supplied by Sea Delight, LLC, do so while operating under and implementing verification procedures as outlined by the federally mandated HACCP (Hazard Analysis Critical Control Point) program and that we have reviewed the current HACCP Plans as set forth in 21 CFR 123. Furthermore, we guarantee that all aspects of GMP (Good Manufacturing Practices) are being followed and we are monitoring and recording applicable sanitation activities in the Standard Sanitary Operating Procedures (SSOP) as set forth in 21 CFR Pail It 7. Sea Delight, LLC is also registered with the U.S. Food and Drug Administration under Title Ill of the Bio-terrorism and Response Act of 2002.Our FDA registration number is t2023808366. All frozen products sold by Sea Delight, LLC are either blast -frozen, nitrogen Frozen or brine frozen (a liquid freezing agent) at temperatures ranging fi•om - 40°F orbelow then stoted at -4"F for at least 24 hours. Furthermore, our products are harvested and processed in South EastAsia and/or South America from where shipping to the US and Canada usually takes 2 or more weeks. Temperature inside shipping containers are set at 0°F or below (time, temperature recorders are used in containers to confirm compliance during voyage). After the product arrives in the US or Canada it will be stored at public cold storages which maintain temperatures of 0°F or below. Items: Tuna Saku CO AAA 12 — 16oz 1/ 10# (Thunnus albacares) Tuna Loins CO AAA 3/5# 1/30# (Thunnus albacares) Ground Tuna Meat CO 15/1 # (Thunnus albacares) Sea Delight's tuna products are Ready -To -Eat and comply with the FDA Food Code 2017. If you have any questions, please do not hesitate to contact us. Sincerely,_4 Randy Brown Director of Quality Assurance 95 NW 67" Street, Miami, Florida 33166 1 305.594.9797 1 Toil -free 1.880.FISH.199 1 info@sea delight.corn TO: Hissho Sushi We, Tai Foong USA, agree to comply with the following criteria in order to be an approved vendor for: Hissho Sushi for the following products: • Prawn Hacao (penaeus vannamei, White Shrimp), Net, Farm raised, Feed that meets FAO ingredient standards. • Boom Boom Shrimp (penaeus vannronei, White Shrimp), Net, Farm raised, Feed that meets FAO ingredient standards. • Sweet Potato Pumpkin Ban (Ipomoea balalas, Sweet Potato, Cucurbita, Pumpkin), • Ebi Panko Shrimp (penaeus vannaniei, White Shrimp). Net, Farm raised, Feed that meets FAO ingredient standards. 1. We guarantee to operate our facility in accordance with the applicable requirements of 21 CFR 117, and 21 CFR 123, Seafood HACCP Regulations. We further agree that all products will meet your product specifications where such specifications exist and that all food products will comply with the requirements of 21 CFR Sec. 110 CGMP. 2. We agree not to ship seafood harvested from water that were so contaminated with environmental contaminants as to make it reasonably likely that the levels in the seafood would be within the limits of established US FDA and US EPA guidelines. We further agree not to ship seafood which has been harvested from an area that is covered by a State CFP Advisory, or for which information from supplier's new media, academia, or other sources indicate that there is a CFP problem. 3. The shrimp items are from farm raised shrimp, Shrimp feed ingredients are sourced responsibly and no use of antibiotics, added growth hormones and poultry and mammalian products in feed. 4. We agree that the shrimp we provide is sulfite free, 5. The product was frozen under a recognized regime for parasite destruction; Ambient temperature of -4F or below for 7 days or more. 6. We certify that any aquaculture product harvested from fanus that use only aquaculture cliemotherapeutics approved by the US FDA and that proper usage levels and withdrawal periods are maintained. We further certify that only food or color additives approved by the US FDA are present and declared in accordance with the applicable Federal and State regulations. 7. We further agree that all of our product will meet or exceed the declared net weight on each container and that all products will be labeled in accordance with US FDA regulations. 8. Tai Foong USA FDA Food Facility registration Number: 19693054740 Authorized Signature: Dl D® to Bart Cox• �r WH-ITf AP WTERNMONAE SEAFOOD RXPORTERS 64 Airport Road, St. John's, Newfoundland and Labrador, Canada Al 4Y3 Tel.: (709) 739-6668 Fax: (709) 739-6620 Hissho Sushi 11949 Steele Creek Rd, Charlotte NC 28273 ATTN: Sydney Heaton January 1, 2020 Please be advised that fully cooked and peeled shrimp supplied to your company by Whitecap International Seafood Exporters are processed in facilities that operate under approved HACCP plans. These HACCP plans are compliant with the USFDA HACCP Regulations (21 CFR part 123, 117 and part 110) and Canadian Food Inspection Regulations. As a part of our ongoing commitment to supply safe, top quality products to our customers, we only source product from suppliers operating under approved HACCP programs. In Canada, all processing facilities that supply Whitecap International Seafood Exporters have Implemented Quality Management Programs that include HACCP, and these programs are approved and audited by the Canadian Food Inspection Agency. This product is cooked to an internal temperature of 70°C for 2 minutes or equivalent to achieve a 6 log reduction and frozen to -18°C post cook and peel. Whitecap Seafoods FDA #: 10632930284 Products Supplied: Cooked and peeled shrimp (Pandalus borealis) Cooked rock crab combo meat (Cancer irroratus) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours. 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W(Ibs): 15 G,W(Ibs): 20 Master Park Cufl: 2.06 View price or place order? Cllok hero ,nd,ner or sign L,. [ EHlAR4f IMAGE(Imee ntay vray) Thunder Group 30 cup/ 60 bowls rice cookedwarmer. This rice cooker cooks 30 cups of rice with ease and also keeps the rice warm automatically after cooking. With two functions In one, this is the ideal rice cooker for all settings. Package In color box. NSF and UL listed. This NSF safe and UL approved appliance cooks and warms 30 cups or 60 bowls of rice In 30 minutes[ It*s one of the leading most reliable rice cookers In the food service industry. Cook rice hassle -free and automatically switch to warm. Unit is ideal for buffets, restaurants, catering, parties, weddings and banquets. It comes with a free rice spatula. • Serve up to 30 cups / 60 bowls of rice • Cooks 30 cups of rice in 30 minutes • Cooks and also keeps rice warm • Durable white powder coated finish body • Bright polished finished stainless steel lop cover • Heavy grade aluminum inner cook pol • Easy to open stainless steel lid with durable handles and sturdy legs • Includes free rice spatula and 5 cups measuring cup • Easy to clean • Energy efficient • NSF approved, UL approved • Easy one touch lever operation that automatically switch from cook mode to warm mode • Ideal for buffet, brunch, catering, party, wedding banquet and kitchen area • Dimensions: 17"D x 14"H (Include top cover and side handles) • Model: SEJ50000 • Voltage: 11OV-120V • Wattage: 178OW 60 Hz AC • Ideal for commercial use Home Products Job Opportunity - Terms and Conditions Privacy Policy TradeShows Copyright © 2018 Thunder Group Inc. All rights reserved. htlp://www.thundergroup.com/app/stx.productdetall.asp?dld=2364 111 Waterproof Pen Style Model #: DPP400W This waterproof digital thermometer is NSF certified and has automatic shut-off. Designed with anti -microbial additive to avoid bacteria growth and reduced stainless steel tip for a quick response time. Product Specifications Warranty Lifetime F/C Switchable Yes Auto Off After 10 minutes of non use Certifications NSF, CE, RoHS, WEEE Temperature Range -40' to 392°F (40° to 200°C) Temperature Accuracyt2°F (1°C) from 140 to 212°F (-10' to 100°C) t3°F (1.5°C) all other ranges Ambient Temperature 32' to 120OF (0' to 49°C) Range Resolution 0.1 °F from -40 - 199°F, 1 °F from 200 - 392°F, 0. VC throughout the entire range LCD Height .25" Waterproof Rating IPX7 Waterproof Rated Housing Material ABS plastic w/antimicrobial additive Sensor Type Thermistor Response Time Reducted tip for < 6 second response time Shaft Length 2.75" (69.9mm), .75" (19mm) tip Shaft Diameter 0.046" (1.19 mm) at Sensor Battery Type 1.5v #LR44 battery Battery Life 500 Ins Weight 0.9 oz Dimensions 3/4" x 5/8" x 6.0" (19 mm x 15.8 mm x 152.4 mm) (w/sheath) "i iil 3 0 Gr (il (.1) V L a lT n ;• O 6v ft -'it ¢ rp o (f S n u„ ❑.. 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