| 09,10,11,12 Approved Source |
in |
|
|
|
0 |
| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
in |
|
|
|
0 |
| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
out |
Observed PIC was washing lettuce in rinse basin of 3 compartment sink while also washing, rinsing and sanitizing dishes. Lettuce was contaminated from the wash/rinse residue of the dishes. |
PIC voluntarily discarded lettuce that was washed at 3 compartment sink concurrently with dishes. |
Priority (P) |
0 |
| 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 display case held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
According to log book, sushi rolls had been made less than 3 hours prior to inspection. PIC voluntarily moved rolls to walk in freezer to bring temperature below 41 degrees F. |
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 pH of rice in use for sushi rolls was above limit of 4.10 outlined in firm's HACCP plan. Rice tested at a pH of 4.18 |
According to records in logbook, rice had been made less than 3 hours prior to inspection. PIC voluntarily took corrective action and reacidified rice to pH of 4.01. |
Priority Foundation (PF) |
0 |