| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Mandolin slicers (2), both had old, dried food debris at the time of inspection. |
|
Priority Foundation (PF) |
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 |
Rice PIC was working out of was cooked at 8:30 that morning, when probed with state issued probe at 12:30, rice was at 77 degrees. Pic Voluntarily discarded rice. |
|
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 |
At time of inspection PIC tested rice with firms PH meter, Rice tested at 4.14/ 4.16/ 4.18 above variance letter 4.10 or less. |
PIC voluntarily discarded rice and sushi made with that rice. Four sushi rolls in total made with that rice were discarded. |
Priority Foundation (PF) |
2 |