| 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 when taking internal temperatures of sushi inside case that several rolls were registering above 41F. (Average Temperatures between 46 to 50F were taken using my probe thermometer) |
PIC was not able to show the pH of white rice today because it was missing from the firm's logs. PIC voluntarily discarded all sushi rolls made with 'today's rice'. |
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 during routine inspection that the pH logs were not filled out for white rice that was made today. Time of inspection was 11:30 am. Also observed when calibrating the firm's pH meter that the PIC placed the pH meter inside the 4.01 Buffer 1st before placing into the 7.00 Buffer during calibration. Per the firm's SOPs, the PIC must start with the 4.01 Buffer when calibrating the pH meter. |
PIC recalibrated and the meter tested adequately. |
Priority Foundation (PF) |
0 |