| 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 sanitizer concentration in spray bottle to have concentration of 0 PPM when minimum concentration requirement is 150ppm. |
PIC voluntarily discarded sanitizer. |
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 various sushi items in retail display case to have internal temperatures ranging from 49F-58F with inspector's probe thermometer which is higher than the maximum temperature requirement of 41F for cold holding. |
PIC voluntarily removed all out of temperature food items and took them to the Walk-In Freezer to cool down further. PIC records reflected out of temperature items were just prepared prior to inspection. |
Priority (P) |
0 |