| 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 multiple sushi rolls in retail cooler and items in 3 door cooler labeled keep refrigerated stored above 41 degrees F when temperature was taken with inspector's probe thermometer |
Sushi rolls were made less than 2 hours prior to inspection. PIC voluntarily moved sushi rolls to prep cooler to bring temperature below 41 degrees F. All other items held above 41 degrees F, were voluntarily discarded. |
Priority (P) |
0 |
| 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 during record review, that PIC was not recording the time of discard/used for acidified rice. According to firm's HACCP plan, rice must be used or discarded within 6 hours of acidification. |
|
Priority Foundation (PF) |
1 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed multiple flies (at least 5) landing in and around food in prep area. |
|
Priority Foundation (PF) |
0 |