| 19,20 safe temperature holding |
in |
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|
0 |
| 19,20 20 Cold holding temperature |
in |
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|
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 rolls in retail display case to have internal temperatures above 41 degrees F when checked with inspectors probe thermometer. See food temperatures for detailed list. |
PIC voluntarily discarded all out of temperature items. |
Priority (P) |
2 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
out |
Observed PIC to be using middle basin to wash dishes in, and then place into sanitizing solution. Wash basin had leak at drain. Firm does have other triple sink for proper cleaning and sanitizing of dishes. |
|
Priority Foundation (PF) |
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed only chlorine test strips for sushi firm. |
PIC was able to obtain test strips from Kroger deli. |
Priority Foundation (PF) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed small leak in wash basin of triple sink. Firm does have other triple sink to use for proper dish washing. |
|
Core (C) |
0 |