| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed that PIC could not speak to proper cooling times, temperature of sushi, and was not able to speak to sanitizer concentration. When asked what if the sanitizer you made is hitting 500ppm, the PIC stated 'it was really good' then. Per manufacturing directions and sanitizer testing strips, if sanitizer is at 500 ppm, this will turn it into a 'toxic chemical' and everything that it is used on. |
I spoke to AFC processes and SOPs with PIC Mr. Khan. |
Priority Foundation (PF) |
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| 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 |
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Observed several sushi rolls stored in retail cooler to be outside the temperature safe zone for Cold holding (41F and Below). Using my calibrated probe thermometer along with firms, several rolls tempted between 46F to 50F |
All rolls were removed from retail sale and placed into freezer to cool down.
**Sushi temperatures were within adequate temperature after placing inside firm freezer for 12 minutes . Average Temperature 39F to 41F |
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