| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Observed concentration of sanitized water solution in sushi department spray bottle to be 100ppm. PIC replaced contents of bottle and second test yielded the same result. |
PIC contacted Deli staff who ran a fresh bottle and adjusted machine; newest test yielded 200PPM but |
Priority (P) |
0 |
| 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 sushi rolls in front of retail cooler to have internal temperatures of 47-48F; sushi tested from top shelf and beck of retail cooler yielded internal temps of 40-41. All temperatures taken with inspector's calibrated probe thermometer. Sushi rolls were from batch made at 0830. |
PIC removed all sushi rolls from front area of cooler (which measured 50-52F with infrared thermometer) to walk in cooler. Sushi rolls on top shelf and in back of the reach in retail cooler remained in place; infrared reading of these areas yielded 35-36F, and sushi tested from these areas yielded safe internal temperatures. |
Priority (P) |
0 |