| 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 several raw sushi rolls stored in sushi display with an average internal temperature of between 50 to 60F using my probe thermometer. |
All rolls with an internal temperature of above 41F were voluntarily discarded during today's inspection. |
Priority (P) |
4 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed no date marking on open food containers of defrosted tuna, salmon, and TCS grilled chicken stored in prep cooler. |
All foods missing date marking were voluntarily discarded by PIC during 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 |
Observed that when reviewing the firm's sushi logs that the rice made and used for sushi rolls today was not documented. There was no pH or cooling log recorded for today's rice. |
All rice and sushi rolls made today were voluntarily discarded by PIC during inspection. |
Priority Foundation (PF) |
0 |