| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC was unsure of how to calibrate pH meter during inspection. PIC would turn off pH meter in-between 7.0 and 4.1 |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed two rolls of sushi in retail display have to have internal temperautre above 41 degrees F. Items included Crunchy Shrimp Roll at 45 degrees F, and Spicy Tempura Shrimp at 46 degrees F. |
PIC voluntarily discarded out of temperature sushi. |
Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed tempura shrimp to be sitting out at room temperature to thaw. Internal temperature of shrimp was 38 degrees F. |
PIC placed shrimp in make unit cooler. |
Core (C) |
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