| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed cooked beef product to be thawing ambiently in the hand wash sink in the sushi food preparation area. |
PIC removed items from the sink. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed PIC to quick dip quaternary sanitizer test strips when manufacturer's instructions state to 'immerse in solution for 10 seconds'.
Observed PIC to test sanitizer solution at 110F when quaternary test strip's instructions state that the sanitizer solution must be between '65F to 75F'. |
Inspector explained appropriate sanitizer testing procedures to PIC. |
Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed several items in 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 affected items. |
Priority (P) |
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| 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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Observed PIC to be pressing the 'CAL' button on their pH meter during the testing of their rice sample, resetting the calibration of the pH meter and displaying that the rice's pH was '4.0'. PIC was unaware that this was the incorrect way to measure rice pH. Documentation of rice's pH from 12/1/25 to 2/12/26 showed that every single critical control point measurement was '4.0'. |
Inspector informed the PIC of the issue and informed them of appropriate measuring procedures for rice pH testing. PIC recalibrated pH meter and appropriately retested rice pH which was found to be 4.11, within the firm's critical limits. |
Priority Foundation (PF) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed cooked beef product within it's original packaging to be thawing ambiently in the firm's hand wash sink. Inspector measured affected product with probe thermometer and found it to be above appropriate cold holding temperatures. |
PIC voluntarily discarded affected product. |
Core (C) |
0 |