| 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 the Quat sanitizer spray bottle, held within the sushi prep area to measure 0 PPM (0ppm) when tested with the store's Quat sanitizer test strips. Per Manufacturer's instructions, quat ammonium sanitizer should measure between 150-400 PPM. |
The PIC discarded the contents of the bottle and made a fresh bottle which measured 200 PPM. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
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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 tempura shrimp and crunchy chicken sushi rolls, held in retail display cooler, to have internal temperatures above 41F when tested with inspector's thermometers. Temperatures of out of compliance rolls ranged from 44-46F. HACCP log book had sushi cooled down 41F or less at 8:00am this morning. Present time: 8:45am. The display cooler case was on defrost mode when first arrived to the store. |
Since rolls were made within 4 hours this morning, the PIC voluntarily relocated the sushi rolls to the walk in freezer in order to bring internal temperature down to 41F or lower. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Observed the following utensils not properly stored: in-use rice spatula handle buried in acidified rice and sushi knife stored on the bottom platform of reach-in prep cooler. |
|
Core (C) |
0 |