| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
The following food products, held within the sushi display case, were not maintained at 41F or less when measured with the inspector's probe thermometer: poke bowls (51F, 53F), Hawaiian roll (45F) and spicy shrimp roll (44F). |
Per PIC, products were made less than one hour prior to inspection which was consistent with the log book. PIC voluntarily placed products in the walk-in cooler to cool to 41F or lower. |
Priority (P) |
1 |
| 40,41 Utensils |
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0 |
| 40,41 40 In use utensils properly stored |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
*Observed the rice spatula and handle buried in the white sushi rice located inside the rice mixing container. *Observed two clean wrapped makisu mats stored directly on the reach-in cooler shelf. |
The PIC fixed the spatula with handle not touching the sushi rice and placed the makisu mats in a clean container. |
Core (C) |
0 |