| 19,20 safe temperature holding |
in |
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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 8 sushi rolls in retail cooler to have internal temperatures above 41F when tested with inspector's calibrated probe thermometer |
Sushi rolls (x8) in retail cooler discarded; sushi rolls in walk in freezer not under 41F but were still in process of cooling. PIC stated that he had failed to check internal temperatures of sushi rolls after removing them from walk in freezer and placing in the retail cooler. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed items in prep cooler not properly date marked |
Discussed date marking procedure with PIC; inspector stated that knowing the expiration dates is insufficient for food safety |
Priority (P) |
0 |
| 28,29 Safe Food & Water |
in |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
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0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
Observed PIC making sushi rolls with acidified rice that had not been pH tested. No logbook markings for today's date |
White rice pH tested with result of 3.94 |
Priority Foundation (PF) |
2 |
| 32 Approved thawing methods |
in |
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0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Observed frozen seafood items resting in 3 bay sink without water running |
Discussed thawing by placing items under cold running water or placing in cooler; PIC turned on cold water for proper thawing |
Core (C) |
0 |