| 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 multiple rolls of sushi in retail display case to have internal temperatures above 41 degrees F when checked with inspectors probe thermometer. See food temperatures for detailed list. |
PIC voluntarily discarded all out of temperature food items. |
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 PIC to not have correct ratio when testing for pH of rice. PIC used a 1 part rice to 1 part distilled water ratio when HACCP plan states to use a 1 part rice to 2 part distilled water ratio. |
Inspector corrected PIC to correct ratio and educated PIC on tablet for correct rice to water ratio. |
Priority Foundation (PF) |
0 |