| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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The lead Sushi chef prepared Sushi rice and acidified the rice earlier in the morning but was not on site at the time of inspection.
Noted that the current PIC Sushi chef was not able to calibrate the pH meter or check the pH of rice slurry at the time of inspection. |
Inspector demonstrated calibration of the pH meter and also demonstrated how to check rice slurry at the time of inspection. |
Priority Foundation (PF) |
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| 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 food items at the Sushi prep station and Deli Department undercounter prep cooler that were above the minimum cold holding temperature of 41 degrees at the time of inspection.
Food item temperatures were internally checked with TDA verified food probe thermometer.
Food Items Included:
Sushi Salmon @ 48 degrees.
Sushi Spicy Crab @ 51 degrees.
Sushi Baby Shrimp @ 61 degrees.
Sushi Spicy Tuna @ 48 degrees.
Sushi Tempura Shrimp @ 62 degrees.
Sliced Ham @ 48 degrees.
Sliced Cheese @ 48 degrees.
Weiners @ 50 degrees.
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PIC discarded all noted food items at the time of inspection. |
Priority (P) |
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