| 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 had temperatures exceeding 41F when checked with inspector's calibrated probe thermometer. |
PIC relocated sushi rolls to 3 door tabletop cooler. |
Priority (P) |
2 |
| 28,29 Safe Food & Water |
in |
|
|
|
0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
|
|
|
0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
Observed PIC did not measure acidified rice and distilled water during pH check of white rice. PIC did gather rice from 5 points of container, but then placed rice and water in a disposable plastic bowl without measuring. SOP states that white rice slurry is to be created from 1/4c acidified rice and 1/2c distilled water. |
|
Priority Foundation (PF) |
0 |