| 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 infrared temperature from retail sushi cooler to range from 48-51F; sushi internal temperatures found to be above 41F when checked with inspector's calibrated probe thermometer. |
PIC relocated sushi rolls to walk in freezer |
Priority (P) |
1 |
| 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 PIC testing pH of white rice by pouring distilled water onto pile of rice in 4oz cup; HAACP states that rice and distilled water must be poured into a larger container and then turned into a slurry for pH testing.
**Observed log book not filled out after 12-23-2023; firm was closed on 12-25, but other days should have had logbook information. White rice not tested at time of inspection due to label machine issue (PIC tested white rice upon request for purpose of inspection observations. |
Inspector redirected PIC and another pH test of white rice was performed in accordance with SOP. |
Priority Foundation (PF) |
1 |