| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
Kitchen-#1) Using a state issued and calibrated probe thermometer a bag with Crab Salad (50) on the Sushi Cooler, was above the safe cold holding temperature of 41 degrees. ////
#2) Using a state issued and calibrated probe thermometer, a squirt bottle of Spicey Mayo (64) and Creamy Sauce (64) were above the safe cold holding temperature of 41 degrees. Spicey Mayo and Creamy Sauce have manufacture instructions to keep refrigerated after opening. |
PIC used the firm's own thermometer to check the Crab Salad and received similar temperature above 41 degrees. PIC discarded Crab Salad, spicey mayo, and creamy sauce. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Kitchen- Clear spray bottle that was 3/4 full of a clear liquid was hanging from a rolling cart. PIC stated spray bottle had sanitizer inside. |
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Priority Foundation (PF) |
0 |
| 28,29 Safe Food & Water |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
PIC was asked to calibrate firms PH meter. PIC states he normally does not follow firms HACCP plan when calibrating the PH. PIC placed PH meter inside buffers without pressing calibrate which resulted in the PH meter reading 7.04. Inspector then reviewed HACCP SOP-06 with PIC and PIC received a 6.99. |
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Priority Foundation (PF) |
0 |