| 14 Food contact surfaces; clean and sanitized |
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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 that sanitizer spray bottle registered at 00ppm using firm's and inspectors Quaternary Ammonia test kits. |
Sanitizer spray bottled was emptied by PIC during inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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| 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 several raw sushi rolls with an internal temperature of above 41F using my probe thermometer. Average temperature of sushi rolls was between 50 to 56F |
PIC showed that rolls were made this morning and was allowed to place back into cooling until end of inspection where rolls showed below 41F. |
Priority (P) |
0 |
| 28,29 Safe Food & Water |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
Observed when PIC was testing the pH of their rice that they did not measure and did not use a 4 oz cup. Per AFC Sushi SOPs, the sushi chef should be testing his rice using the proper measurement of a 4 oz cup. Also observed that when PIC was testing the pH of their rice, they pressed the "Calibrate Button" during the testing process. Per AFC Sushi's SOPs, the meter should be placed into the rice slurry solution immediately after its calibrated and must not hit the 'calibrate button' because this will give you a false pH. I also observed when inspecting the Raw Sushi Roll cooling logs that on 10/3/24 there was no pH recorded for the 3rd batch of white rice made at firm. |
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Priority Foundation (PF) |
0 |