| 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 multiple sushi rolls in cold holding that when the temperature was taken with inspector's probe thermometer the temperatures ranged from 45F-60F. |
PIC was able to provide prep times that were less than four hours for the sushi rolls, so he was allowed to cool the product back down within acceptable temperature range. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Observed a spray bottle labeled for glass cleaner that contained Kayquat 2 sanitizer. |
PIC voluntarily discarded spray bottle of sanitizer. |
Priority Foundation (PF) |
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Observed the sanitizer concentration of the spray bottle tested by PIC was above manufacturer's maximum concentration of 400ppm. |
PIC voluntarily discarded sanitizer. |
Priority (P) |
0 |