| 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 sushi rolls in retail cooler to be held above 41 degrees F when temperature was taken with inspector's probe thermometer |
All rolls had been prepared less than 2 hours prior to inspection. PIC voluntarily moved all rolls to a walk in cooler to bring the temperature down below 41 degrees F. |
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 multiple records throughout current log book without a discard/used time for acidified white rice listed. Firm's HACCP plan states the rice must be used or discarded within 6 hours of acidification. Without the used/discard time, the records do not indicate whether or not the HACCP plan is being followed. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Observed cases of product (packaged fish, prepackaged dumplings) covered with ice buildup in walk in freezer |
|
Core (C) |
0 |