| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
observed frozen drink machine dispenser with build up |
dispenser was cleaned during inspection |
Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
in |
|
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|
0 |
| 19,20 19 Hot holding temperature |
in |
|
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Found smoked meats including 8-piece and wings hot holding at 112F to 131F |
these items were pulled and discarded. |
Priority (P) |
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 |
Found chopped celery and carrots at 48F and 50F respectively in the Asian concept pre cooler. |
celery and carrots were discarded. |
Priority (P) |
2 |
| 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 |
This store has rice acidification under HACCP and Variance. An employee who had not been trained was observed making sushi. No pH or thermometer calibration had been performed. |
sushi was discarded. |
Priority Foundation (PF) |
0 |