| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Spicy mayo, in bottles being stored on the food preparation counter, that according to the manufacturer's instructions indicated "refrigerate after opening " had an internal temperature of 53.4 degrees and 61.2 degrees F. |
Person in charge voluntary discarded foods referenced in the violation in trash during routine inspection.
|
Priority (P) |
1 |
| 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 |
In conducing records review, monitoring records for CCP#1 on April 19, 2025 did not have a Batch# 2 pH recorded and no corrective actions were documented. The record indicated that a verification was completed on the sushi rice (both batches), with the Batch #2 being made at 11:00 am and cooling records indicated sushi was cooled. |
|
Priority Foundation (PF) |
1 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Cardboard was observed to be lining the top of the metal rack next to the food preparation. |
|
Core (C) |
0 |