| 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 |
Observed crab salad in prep area for sushi rolls in prep room to have an internal temperature when tested with inspector and chef's calibrated probe thermometers. Food items not kept in ice tray with other TCS items. |
PIC voluntarily removed crab salad from prep area. All other temperatures in range for safe TCS holding |
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 that PIC was not following HACCP plan. The acidified white rice must be used or discarded within 8 hours, but no record of discard or used up times were available on digital record. PIC keeps all pH and temperature logs digitally on phone. |
|
Priority Foundation (PF) |
3 |