| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Observed spray bottle with a PPM less that 100 with Quat sanitizer. Per manufacture recommendations, the Kayquat sanitizer should be minimum 150 PPM |
PIC discarded bottle of sanitizer. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed 5 packages of sushi that was ranging in temperature of 48-51 Degrees F. Temperature was taken with inspector probe thermometer. |
PIC removed the sushi from the case and placed back in walk in cooler. PIC was able to provide logbook showing sushi was made the same morning of inspection within 2 hours of inspection. |
Priority (P) |
0 |