| 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 |
Observed pot stickers being stored in the storage cooler in the food preparation area to be above 41F when measured with inspector's probe thermometer. |
PIC voluntarily discarded affected item. |
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 |
Observed in use rice that had a pH of 4.24 when tested with inspector present. Records indicated rice batch tested at 4.11, and PIC stated rice was 4.14 when asked. Additionally, there was no date or time on the rice container indicating when it was made and when it would need to be thrown away. |
PIC voluntarily discarded rice and all food items made with that rice. |
Priority Foundation (PF) |
0 |