| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Observed the Sushi quaternary ammonia sanitizer spray bottle sanitizer solution to measure below 150 ppm when tested with the store's paper chemical test strips. Per Manufacturer's instructions, quaternary ammonia sanitizer should measure between 150-400 ppm. |
PIC discarded contents of spray bottle and refilled with water from 3 bay sink, which tested at 150-200ppm |
Priority (P) |
1 |
| 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 3 out of 5 sushi rolls in retail display cooler to have internal temperatures below 41F when checked with inspector's calibrated probe thermometer. Rolls were Chef Sampler, Cheetos Flaming Hot roll, and California roll. Other sushi rolls tested had internal temperatures within acceptable parameters. |
PIC voluntarily discarded 3 sushi rolls that had internal temperatures exceeding 41F. All other sushi rolls intended for sale today were in coolers or freezers as part of the cooling process. Discussed temperature checking all rolls prior to placing out for retail sale. |
Priority (P) |
1 |