| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
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|
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 |
Kitchen Cart- Open bottle of Sesame Sauce stored at ambient room temperature on kitchen cart, requiring keep refridgerated once open. Using a state issued and calibrated probe thermometer, Sesame sauce was above the safe cold holding temperature of 41 degrees. |
|
Priority (P) |
2 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
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|
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
3-Bay Sink- Using firms current test strips, sanitizer was at 400 PPM and 104 degrees. Firm has sign posted above sink requiring 200 ppm. |
|
Priority (P) |
0 |
| 28,29 Safe Food & Water |
in |
|
|
|
0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
|
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|
0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
Not following HACCP plan due to falsifying documents by listing on Sushi cooling and pH of rice log "time out" as 8:50am by the time inspectors, inspected the log at 8:40 on 03/11/25 |
|
Priority Foundation (PF) |
2 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Kitchen- Several gnats observed flying in area between hand sink and sushi prep area. |
|
Priority Foundation (PF) |
0 |
| 38,39 wiping cloth & washing produce |
in |
|
|
|
0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
|
|
|
0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Stained towel stored on prep table, not in sanitizer. |
|
Core (C) |
0 |