| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Observed PIC taking sushi rolls from walk in freezer and placing into retail cooler without first checking internal temperatures with calibrated probe thermometer. Inspector used calibrated probe thermometer to determine internal temperatures of sushi rolls, which were above 41F. |
PIC returned rolls to the walk in freezer, and brought them back while retail sushi rolls were having internal temperatures checked. Rolls that had previously been returned to the walk in freezer now had internal temperatures below 41F, and were swapped out with rolls from retail freezer, which were then returned to walk in freezer to finish cooling. Discussed checking temperatures of sushi rolls prior to placing in retail cooler no matter how long they had been in the walk in cooler or freezer. |
Priority (P) |
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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 sushi rolls in retail case to have internal temperatures above 41F when tested with inspector's calibrated probe thermometer. |
PIC stated that sushi rolls had been made within the last hour, and were removed from retail cooler and returned to walk in freezer to continue cooling. |
Priority (P) |
2 |