| 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 from the retail case being held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
PIC and employee voluntarily moved all sushi rolls from display cooler to walk in cooler to ensure they cooled below 41 degrees F before putting them back in the retail case. |
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 employee calibrating pH meter with expired pH buffers. |
Employee voluntarily found buffers that were not expired, and recalibrated pH with the new buffers. |
Priority Foundation (PF) |
0 |