| 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 |
Several food items were scanned in the retail display case with an infrared thermometer above 41 degrees. Items in the case were probed with a state issued calibrated thermometer. Three's Company roll 49 degrees. California Combo 58 degrees. Cajun Roll 59 degrees. The PIC voluntarily discarded the items. |
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Priority (P) |
1 |
| 28,29 Safe Food & Water |
in |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
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0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
pH of rice tested during the inspection was 4.15. Facility variance letter states that rice must be acidified to 4.10 or below. Several dates in the pH and temperature log book had pHs above 4.10 listed. 11/4/23 Batch 2 4.11, 11/3/23 Batch 1 4.11, 11/1/23 Batch 1 and 2 4.11, 10/23/23 Batch 2 4.11, 10/17/23 no pH recorded for 2 batches of rice. |
|
Priority Foundation (PF) |
0 |