| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Observed employee not sanitizing rice pot after washing in triple sink. |
PIC had employee fill sanitizer basin, test sanitizer and properly sanitize rice pot. |
Priority (P) |
0 |
| 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 tuna sashimi in retail display case to have internal temperature of 51 degrees F when checked with inspector probe thermometer.
Observed raw tuna in make unit to have internal temperature of 47 degrees F when checked with inspector probe thermometer. PIC stated tuna was from yesterdays food prep. |
PIC voluntarily discarded all out of temperature foods. |
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 records of rice pH of testing to no to second decimal place at stated in HACCP Plan. All pH for records observed had pH of 4 |
|
Priority Foundation (PF) |
2 |