| 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 multiple sushi rolls and poke bowls stored above 41 degrees when temperature was taken with inspector's probe thermometer |
All sushi rolls and poke bowls were made less than 3 hours prior to inspection. PIC voluntarily moved rolls and poke bowls to walk in freezer to bring temperature down below 41 degrees F. |
Priority (P) |
0 |
| 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 |
Observed PIC testing pH of rice improperly (hitting the calibrate button in the rice solution leading to a reading of 4.00). Upon looking at the records all pH readings recorded were 4.00. No discard or used times were recorded for white rice after acidification. Per the firm's HACCP plan, the rice must be used or discarded within 10 hours. |
|
Priority Foundation (PF) |
0 |