| 19,20 safe temperature holding |
in |
|
|
|
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 all sushi rolls and one loaded pot sticker container within the sushi display cooler to be above 41F when measured with Inspector's probe thermometer. See 'Food Temperatures' section for specific temperatures. |
PIC voluntarily discarded all foods that were being held above 41F. |
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 |
Observed PIC preparing rice slurry in a one part rice to one part water mixture when firm's HACCP plan states to mix rice slurry in a one part rice to two part water mixture (2 oz rice to 4 oz water.). Observed PIC did not have a label on the in-use container of rice to indicate when rice was made and when it needed to be discarded when firm's HACCP plan states that a label be attached to the container of rice in-use to indicate make and discard time of rice. All records viewed during inspection had rice pH at 3.17, when HACCP states white rice must be acidified to a pH of 3.90 to 4.19. |
|
Priority Foundation (PF) |
0 |