| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Observed the following food products not maintained at 41F or less when using inspector's probe thermometer: A variety of sushi packages (x6), held within the sushi display cooler, measured between 48F to 58F. |
According to the log book sushi packages were made less than 1.5 hours prior to inspection and pre-chilled. As a result, the PIC, with the help of the store manager, voluntarily removed all sushi packages from the display cooler and placed them in the walk-in cooler. |
Priority (P) |
0 |
| 28,29 Safe Food & Water |
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| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
1. During demonstration of pH meter calibration procedure, observed the sushi chef unable to properly calibrate the pH meter. The chef initially was calibrating the distilled water as she pushed 'CAL' in the cup of water. Then, chef attempted to calibrate the 4.01 buffer first.
2. During demonstration of the pH rice test, observed chef pressing the 'CAL' button on the pH meter.
3. During general questions, observed chef could not answer what AFC pH range for white sushi rice (3.30-4.10) and how many hours the white rice may stay at ambient temperature prior to use up/discard time (discard rice prior to10 hours). |
Inspector demonstrated the pH meter calibration procedure and pH rice test for the chef and then sushi chef was able to properly perform both procedures. Inspector reviewed all CCPs with the sushi chef. |
Priority Foundation (PF) |
0 |