| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 18 Cooling time and temperature |
in |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
out |
Sushi on display in the retail cooler was probed with a state issued and calibrated thermometer above 41 degrees. The case shows a temperature of 38 degrees and an infrared surface thermometer shows 38 degrees as well. California roll 46 degrees. California Salad Roll 45 degrees. Tempura Roll 54 degrees. Nigiri and Maki Combo 51 degrees. Pork dumplings received cold and not produced on site measured 38 degrees indicating that the display cooler is holding temperature and that sushi is not being cooled below 41 degrees before being offered for sale. |
The PIC voluntarily discarded all sushi in this cooler. |
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 |
The acidification log book for this firm was only filled out to the tenths decimal place for most of the records. Some records had been filled out to the hundredths decimal place. |
|
Priority Foundation (PF) |
1 |