| 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 |
out |
Observed several items within the sushi display case to be above 41F when measured with inspector's probe thermometer. See 'Food Temperatures' section for specific temperatures.
Some items were made within the last hour (Ex: Shrimp Tempura Roll made on 9-5-25 at 9:45AM, inspection started at 10:35AM) Spoke with supervisor, and recently made rolls were allowed to be placed back into freezer unit to cool down to appropriate cold holding temperatures. |
PIC voluntarily discarded rolls not placed back into freezer. |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed reduced oxygen packaged salmon filet to be thawing in preparation cooler in its original packaging. Salmon was still hard to the touch. |
Inspector informed PIC of proper thawing techniques, PIC cut a slit to allow oxygen into the packaging and placed item back into the cooler to continue thawing. |
Core (C) |
0 |