| 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 sanitizing bottle to have a PPM of 0 when tested with firms test strips. |
PIC emptied bottle and refilled to proper PPM |
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 several sushi rolls to be above 41 degrees F when checked with inspectors probe thermometer. Items included Crunchy Crab Roll at 45 degrees F, Crunchy Shrimp Roll at 44 degrees F, Tempura Shrimp Roll at 54 degrees F, and Value Pack at 52 degrees F. |
PIC voluntarily discarded all out of temperature sushi rolls. |
Priority (P) |
1 |