| 28,29 Safe Food & Water |
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| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
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Noted that the Sushi rolls in the retail Sushi case had internal temperatures between 46 degrees and 47 degrees at the time of inspection. Sushi roll temperatures were internally checked with TDA verified food probe thermometer at approximately 11:00 AM. Facility was not following CCP #2 (Cool Sushi Rolls Below 41 Degrees Within 4 Hours Before Placing in Retail Sushi Case). |
PIC removed all Sushi rolls from the retail sales case and placed them in the walk-in freezer for further rapid cooling. Inspector rechecked Sushi roll temperatures after 25 minutes cooling and noted the Sushi rolls to be between 35 degrees and 39 degrees. Sushi rolls were placed back in the retail sales case at the time of inspection. |
Priority Foundation (PF) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed Sushi ingredients stored on top of paper towels inside plastic prep containers in the under-counter prep cooler at the time of inspection. |
PIC removed the paper towels from the containers at the time of inspection. |
Priority (P) |
0 |