| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Observed hand wash sink in the sushi area to be 81F when measured with inspector's probe thermometer after running water for multiple minutes. |
Firm's management was able to get hot water to the sink after maintenance was performed. |
Priority Foundation (PF) |
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 |
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Observed multiple items in the sushi display case to be above 41F when measured with inspector and firm's probe thermometers. See 'Food Temperatures' section for specific temperatures. |
PIC voluntarily discarded affected items. |
Priority (P) |
1 |
| 28,29 Safe Food & Water |
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| 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 |
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Observed no pH (CCP) recorded for the 12:00 pm batch of rice made today.
Observed PIC to improperly measure pH on rice during inspection (hit calibrate button while testing the rice). |
PIC performed a pH measurement on the 12:00PM batch of rice.
Inspector explained how to properly measure the acidity of the rice using the pH probe. |
Priority Foundation (PF) |
1 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Observed frozen crab sticks sitting at ambient temperature on mobile cart within the food preparation area. Crab sticks were above 41F when measured with inspector's probe thermometer. |
PIC voluntarily discarded affected products. |
Core (C) |
0 |