| 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 |
Spicy mayo, in bottles being stored on the food preparation counter, that according to the manufacturer's instructions indicated "refrigerate after opening " had an internal temperature of 52 degrees F. Sliced avocado at the preparation area had an internal temperature of 51 degrees F. Sliced avocado did not have a preparation or discard date on the container. |
Person in charge voluntary discarded foods referenced in the violation in trash during routine inspection.
|
Priority (P) |
2 |
| 28,29 Safe Food & Water |
in |
|
|
|
0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
|
|
|
0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
In conducing records review, monitoring records for CCP#1 on November 9, 2025, had a recorded pH of 4.4 for Batch #1 and recorded pH of 34.7 for Batch #2. The record indicated that a verification was completed on the sushi rice (both batches). No corrective actions were documented for CCP#1 in record for November 9, 2025. |
|
Priority Foundation (PF) |
2 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(5)(b)3 Single-service articles shall not be reused. |
out |
A box of single use sushi container lids were observed to be stored directly on the floor in food service preparation areas during the inspection. |
|
Priority (P) |
0 |