| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed sushi chef when testing sanitizer in 3 Bay Sink to move test strip in solution very rapidly for a second and then check ppm. |
Inspector spoke to testing of sanitizer. Inspector advised PIC to read test strips and get guidance from Manufacturers specifications of test Quat solution. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed a variety of sushi rolls kept in retail cooler to be out of the temperature safe zone for cold holding (41F or Below). Sushi internal temperatures were taken with inspectors calibrated probe thermometer. Range of Temperatures between 45-50F (Please See Food Temperature log for additional temperatures) |
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Priority (P) |
1 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed bottles of 'Buffer Solution' stored on top of/in direct contact with bag of rice inside the Walk-in dry storage area racking. |
PIC voluntarily moved to another area away from food. |
Priority Foundation (PF) |
0 |