| 19,20 safe temperature holding |
in |
|
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|
0 |
| 19,20 20 Cold holding temperature |
in |
|
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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 |
Observed sushi rolls in retail case holding at 55 degrees, Poke bowl holding at 53 degrees probed with a state issued calibrated thermometer.
|
Pic voluntarily pulled product and discarded. |
Priority (P) |
0 |
| 28,29 Safe Food & Water |
in |
|
|
|
0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
|
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|
0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
Inspection started at 7:15 am, took temperatures of out of temperature sushi rolls in retail case at 7:23, firm logged PH of sushi rice at 7:23am of 3.98.
PH for rice was then checked at 7:36am and reading for PH was 4.23.
PIC was able to acidify sushi rice to proper PH, Sushi rolls that were prepared with rice that was not properly acidified were discarded. |
|
Priority Foundation (PF) |
3 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed at time of inspection personal cell phone being stored on preparation table while food was being prepared. |
|
Core (C) |
0 |