| 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 |
Retail Case- Using a state issued and calibrated probe thermometer, 3 different packages of 20pc Combo (68, 66, 55) were above the safe cold holding temperature of 41 degrees. |
PIC discarded sushi into trash can. |
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 |
Retail Cooler- Employee was seen taking 2 packages of Akita Platter from prep table and placing them into the back of the retail cooler behind and under sushi packages already in the retail cooler. Both packages of Akita Platter were checked using a state issued and calibrated probe thermometer were 69 degrees, above the required 41 degrees or below that all food must be below before being placed in the retail cooler according to the HACCP plan. |
PIC was allowed to place sushi into cooler to cool to or below 41 degrees to follow their HACCP plan. |
Priority Foundation (PF) |
0 |