| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 18 Cooling time and temperature |
in |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
out |
Observed PIC taking sushi he had just finished prepping and placing it into the retail cooler without first utilizing a cooling step. |
Chef relocated sushi to walk in cooler |
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 retail cooler to be above 41F. These rolls had been made prior to the inspection without a cooling step. |
Chef voluntarily relocated all sushi in retail cooler to walk in cooler. |
Priority (P) |
0 |
| 26 Variance obtained; Specialized Processes |
in |
|
|
|
0 |
| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
out |
Observed logbook for today's date had not been filled out. Chef had acidified rice and was using it to make sushi. |
|
Priority (P) |
0 |