| 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 |
Observed a number of sushi rolls in retail cooler to have internal temperatures above 41F when checked with inspector's calibrated probe thermometer. Temperature of retail case 26-28F when checked with inspector's infrared thermometer |
PIC removed sushi from retail case, and stated that cooling process involves placing fresh sushi on trays in walk in cooler. Inspector stressed importance of checking internal temperature of multiple rolls with calibrated probe thermometer prior to placing out for retail sale, per HACCP. |
Priority (P) |
1 |
| 28,29 Safe Food & Water |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
Observed no log filled out for today's acidified white rice used to make sushi. PIC stated that rice used had a pH of 3.98. Rice after pH testing had pH of 3.92. Reading within safe parameters established by AFC SOP/HAACP |
As the pH of the acidified white rice through testing was within parameters, rice was not discarded. Inspector discussed importance of keeping the log book up to date. |
Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed PIC not wearing beard guard during food prep activities. Beard guards are provided for department by Publix. |
PIC obtained a beard guard and washed hands before resuming food prep actions |
Core (C) |
0 |