| 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 PIC not to dip sushi knife or cutting board into the sanitizer for a minimum of 60 seconds (per manufacturer's instructions for food contact surfaces). |
Inspector informed PIC of appropriate sanitation time required per manufacturer's instructions and PIC dipped items back into sink for appropriate time frame. |
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 TCS food items in the sushi display cooler to be above 41F when measured with Inspector's probe thermometer. See 'Food Temperatures' section for specific temperatures. |
PIC voluntarily discarded all affected food items. |
Priority (P) |
3 |