| 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 |
Spicy crab salad at the cold holding preparation unit was observed to have internal temperature of 49 degrees F. |
Person in charge voluntary discarded the foods reference in the violation in the trash during routine inspection. |
Priority (P) |
0 |
| 28,29 Safe Food & Water |
in |
|
|
|
0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
|
|
|
0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
According the facility's HACCP facility management will conduct a record review monthly of HACCP records. Records review from 1 September 2024 to 26 November no records review had been conducted by facility management expect for 31 October 2024. |
|
Priority Foundation (PF) |
2 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Prepared cooked sushi was observed to be stored uncovered and unprotected in the cold holding unit at preparation. Large container of white rice was observed to be stored uncovered and unprotected; rice was not being activity used in preparation. Cucumber sliced were observed to be stored uncovered and unprotected in cold holding unit at preparation. |
|
Priority (P) |
2 |