| 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 |
Four Classic Favorite Sushi Roll Samplers in retail case observed with internal (probed) temperatures ranging from 48F-50F with inspector probe thermometer. |
PIC voluntarily discarded sushi rolls not maintained at 41F or below. |
Priority (P) |
1 |
| 28,29 Safe Food & Water |
in |
|
|
|
0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
|
|
|
0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
When reviewing pH logs, inspector observed numerous days including 1/22/26 and 11/19/25 and many more where PIC noted pH of rice as 38 and 39 on initial testing and on the next area stating if pH of rice is too high, add vinegar, the pH of the rice is noted as 43 and 40. When discussing this with PIC, she stated that she is not entering the decimal point (3.8 instead of 38) and did not understand what to put in the next area with the pH after adding additional vinegar. |
|
Priority Foundation (PF) |
0 |