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 container of crawfish in prep cooler to have internal temperature of 48F when checked with inspector's calibrated probe thermometer. All other items checked in prep cooler were within parameters.
**Observed multiple sushi rolls crafted this morning that were in the retail case had internal temperatures ranging from 47-57F. |
PIC voluntarily discarded all TCS sushi rolls from retail case with the exception of Avacado Spring rolls and a Family Value combo. Crawfish from prep cooler discarded. Total of 51 different boxes of sushi were discarded. Discussed cooling method and temperature checks prior to retail placement with PIC; PIC stated that after making rolls, they are placed into the nearby walk in freezer to cool. Encouraged PIC to always check cooler temperature and sushi temperature prior to placing TCS items for retail sale. |
Priority (P) |
0 |