| 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 |
Sanitizer in sanitizer spray bottle observed not to reach the required concentration of 150ppm for quat sanitizer with inspector test strip. Sanitizer concentration observed to reach 0ppm with inspector test strip. |
PIC voluntarily discarded sanitizer in spray bottle. |
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 |
Numerous sushi rolls in open air retail case observed not being maintained at 41F or below. Internal temperature of sushi rolls observed between 45F-46F with inspector probe thermometer. Specific food temperatures available in food temperature log. |
PIC voluntarily discarded sushi rolls not maintained at 41F or below. |
Priority (P) |
1 |