| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed PIC testing sanitizer by swirling the strip in the sanitizer solution. Manufacturer's instructions for the test strips state they must be held still in the solution for accurate results. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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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 multiple sushi rolls in the retail cooler held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
PIC's records showed that the rolls were all made less than 2 hours prior to inspection. PIC voluntarily removed rolls from retail cooler and placed them in the walk in cooler to bring temperature below 41 degrees F. |
Priority (P) |
0 |