Holding & ServiceQuestion 233 of 320
A sushi bar holds acidified sushi rice at room temperature but has no written procedures and no time marks on the rice containers. An inspector asks how the rice is controlled. What is the operation's compliance status?
a.Compliant, because sushi rice is traditionally held at room temperature
b.Compliant, as long as the rice is used within the lunch rush
c.Non-compliant only if the rice temperature exceeds 70°F
d.Non-compliant; holding TCS food without temperature control requires written time-control procedures and time marking, unless the rice is controlled by an approved method such as acidification with a variance
Explanation
Rice held out of temperature control must either be managed under documented time as a public health control with markings, or be rendered non-TCS through an approved acidification process, which typically requires a variance and monitoring records. Holding it with no documentation fails both paths.
Law Reference: FDA Food Code §3-501.19Practice all 320 questions free — no signup required.
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