19,20 safe temperature holding |
in |
|
|
|
0 |
19,20 20 Cold holding temperature |
in |
|
|
|
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 dumplings and Loaded potstickers to have internal temperatures ranging from 48-50 degrees F when taken with inspector probe thermometer.
** Observed crunchy shrimp rolls in retail case to have internal temperature of 45-49 degrees when taken with inspector probe thermometer. |
PIC discarded all out of temperature items during inspection |
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(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Observed bottle of cleaner stored on top of prep table with single service items and toppings for sushi rolls. |
|
Priority Foundation (PF) |
0 |