| 04,05 Hygiene |
in |
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0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
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0 |
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Observed employee rice/ bowl sitting on top of clean dishes on clean dish rack. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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| 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 multiple items in retail case to be above 41 degrees F. Items included a variety rolls of sushi, rice bowls, and pot stickers. Temperatures were ranging from 46-61 degrees F when checked with inspector probe thermometer. |
PIC voluntarily discarded all out of temperature items. |
Priority (P) |
1 |
| 28,29 Safe Food & Water |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
Observed PIC not measuring out rice for pH testing. PIC did not know HACCP plan stated 1/4 cup of rice and 1/2 cup of distilled water for testing. |
PIC discarded slurry mixture, measured rice and water and properly tested pH of rice. |
Priority Foundation (PF) |
0 |