| 01 PIC present, Knowledgeable, Duties |
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PIC had knowledge of sushi processes, cold holding, sanitizer concentration, thermometer calibration and maintained active managerial control. |
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0 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 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 |
Three white rice roll's observed with internal(probed) temperature between 49F-50F. |
PIC voluntarily discarded sushi rolls above 41F. |
Priority (P) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Employee water bottle observed stored on back storage shelf over single use sushi containers and rice. |
PIC voluntarily moved water bottle. |
Core (C) |
0 |