| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed PIC using firm's sanitizer test strips incorrectly per the strips instructions (submerged strip in sanitizer for one second when instructions state minimum 10 seconds is required) |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
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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 held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
All rolls had been made less than 2 hours prior to inspection. PIC voluntarily moved rolls to a walk in cooler to bring temperature below 41 degrees F. |
Priority (P) |
1 |
| 28,29 Safe Food & Water |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
Observed PIC was not following proper pH meter calibration procedure (using distilled water as a buffer, was unfamiliar with preparing a new pH prior to calibration) and did not record discard/used times for the rice, which is a control point on their HACCP plan. |
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Priority Foundation (PF) |
0 |
| 32 Approved thawing methods |
in |
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0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Observed a gallon sized bag of dumplings thawing on the counter at ambient temperature. |
PIC voluntarily moved dumpling to a cooler to finish thawing. |
Core (C) |
0 |