| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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| 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 numerous sushi rolls in retail cooler to have internal temperatures above 41F when tested with inspector's calibrated thermometers. Temperatures of rolls ranged from 41-47F |
PIC voluntarily discarded 1 roll made at 0830; other rolls were made within 4 hours and were relocated to walk in cooler (34F) in order to bring internal temperature down |
Priority (P) |
0 |
| 28,29 Safe Food & Water |
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| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
*Observed chef testing pH of white rice by creating a slurry of less than 1 ounce of distilled water and acidified white rice in a 2 ounce plastic cup; SOP states that chef must use 4 ounces of rice and 4 ounces of distilled water in a larger vessel to make slurry for pH testing.
**Observed 4.01 buffer liquid for pH meter calibration had expired on May26 (Today is June 21). |
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Priority Foundation (PF) |
0 |