| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
**Observed the Quat sanitizer solution at the three compartment sink to have a chemical concentration of 100ppm after testing with the firm's Quat test strips |
Active Quat sanitizer was added to the solution and re-tested for a concentration of 300ppm |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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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 a variety of sushi rolls in the retail case to be out of the temperature safe zone for cold holding. Items included crunchy dragon, California roll, spicy California roll, and crunchy roll were observed to be out of the temperature safe zone and documented in the food temperature tab |
All contents of the retail case were pulled and placed into the walk-in freezer for active cooling. Today's inspection began at 10am with production occurring at 8am. |
Priority (P) |
0 |