| 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 multiple sushi rolls in retail cooler held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
Sushi rolls were made less than one hour prior to inspection. PIC voluntarily moved rolls to walk in freezer to bring temperature below 41 degrees F before putting them back in the retail cooler. |
Priority (P) |
1 |
| 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 during record review, that PIC was not recording the time of discard/used for acidified rice. PIC was only recording if the rice had been used or discarded, but not the actual time. According to firm's HACCP plan, rice must be used or discarded within 6 hours of acidification. |
|
Priority Foundation (PF) |
2 |