| 19,20 safe temperature holding |
in |
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|
0 |
| 19,20 20 Cold holding temperature |
in |
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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 container of crab salad, held within prep cooler, to have internal temperature of 49F when checked with inspector's probe thermometer. All other items checked in prep cooler were within parameters. |
The PIC voluntarily discarded the crab salad. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
**Observed no date marking on food grade containers storing open TCS products inside at the prep cooler and rear reach-in cooler, including brown rice, wasabi, mayonnaise, cream cheese, and cut peppers. |
The PIC made labels for all the unlabeled products. |
Priority (P) |
0 |
| 28,29 Safe Food & Water |
in |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
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0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
*Observed during the testing of pot #1 sushi rice to have a pH value of 4.12. The rice was retested to confirm the results with a value of 4.13. Per log-book pot #1 was acidified at 7:11am this morning with a pH of 3.80, time of inspection 9:12am. HACCP- CCP 1 States rice must test be 3.30 to 4.10 prior to making sushi rolls. At time of inspection, all sushi rolls made from pot #1 were under temperature control and measured less than 41F. Inspector noted the rolls may stay under temperature control since only 2 hours have elapsed since pot #1 rice was acidified and rolls measured 41F or less.
*Observed the written documentation in today's log-book, 2/22/24, to be inaccurate. Pot #1 time rice discarded had 8:21. At time of inspection, 9:12am, rice from pot #1 was still in mixing container and was not used up. Time acidify for pot #2 was 8:20 this morning. The pot #2 rice was still in the rice cooking pot and not yet acidified. |
All sushi rice in mixing pot #1 was voluntarily discarded by the chef after testing the pH during the inspection. |
Priority Foundation (PF) |
0 |