| 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 |
Multiple units of ready to eat sushi in retail display case internally probed (see pictures) and found to be out of temp; 2 containers of finished rice were left at room temp on sushi prep table (see pictures) |
PIC was not on site; discussed issue with Sprouts Store Manager and items were removed for discard |
Priority (P) |
1 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
out |
Container on Sushi Prep table unlabeled; appeared to have crunchy topping for sushi rolls inside |
|
Core (C) |
1 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
2 kitchen knives lying on the prep cooler floor underneath the prep station |
|
Core (C) |
0 |