| 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 concentration of sanitizer solution in spray bottle was below minimum 150 ppm per manufacturer's instructions. |
PIC voluntarily drained the spray bottle and add solution that was appropriate concentration range. |
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 multiple sushi rolls in retail cooler that were held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
Firm's records supported that rolls were made less than 90 minutes prior to inspection. PIC voluntarily cooled rolls below 41 degrees F. |
Priority (P) |
3 |