|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded crab and cooked shrimp cold holding above 45F in the sushi prep. case (see chart). Sushi PIC was unable to identify why these items would be out of temperature. CDI- products were discarded. The ambient air temperature of this unit was cold holding at 40F and below. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed no data entry into sushi log for today (July 5) for items such as pH meter calibration, equipment checks, temperature recordings. CDI- sections were filled by sushi PIC. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer inside the sushi prep. reach in cooler. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on seafood prep. room compressor fan coverings. |