|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed sushi trays stored on top 2 rows in display case at 49-53F. It was determined that trays might have been placed in case prior to cooling down to 45F/below after prep. CDI - trays were removed from case and transferred to walk-in freezer. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
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 documentation (PH, time, etc.) written in red HACCP book for white sushi rice that was made and acidified this morning. Sushi operator indicated that rice was made at ~7:30am this morning.
CDI - time was written in immediately. |
|
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 build-up on shelves inside walk-in cooler. . |