|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS items on speed rack in refrigerated prep room > 41F (see temp log). PIC stated that items are usually moved back to walk-in after used for making sushi rolls. CDI- Speed rack with TCS food items moved back to walk-in freezer to start cooling back down. Observed food items cooled to below 41F prior to departure. |
|
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 batch of rice used to prepare sushi rolls this morning were not recorded in log book for pH and time. CDI- pulled rice sample from rice batch and tested at 3.7 pH. PIC recorded pH and time reading in log book. |