| 19,20 safe temperature holding |
in |
|
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|
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 |
Using my probe thermometer, I noted several containers of raw sushi rolls stored in retail case to be outside the temperature safe zone for cold holding. Average temperature was between 40 to 50F. PIC voluntarily discarded all sushi that was above 41F. |
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Priority (P) |
0 |
| 28,29 Safe Food & Water |
in |
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|
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 |
Observed when testing 1st batch of sushi rice made this morning that the pH was 3.8. After several attempts the pH remained at 3.8. I also noted that PIC had tested rice this morning and it registered at 3.9 pH in their log book/hand held. |
|
Priority Foundation (PF) |
0 |