Afc Sushi

Inspector notes: Acidified rice held at room temperature observed with a pH range of 4.4 - 4.6 using the pH meter. The internal temperature of the rice was 95-105*F. Per PIC, the rice was prepared roughly an hour prior to inspection (cooked then vinegar was mixed in). Several attempts were made to test the pH of the rice and the pH meter yielded the same result, above 4.4. The pH of the acidified rice must be 4.1 or less upon initial acidification, and the rice may not exceed 4.2 while held at room temperature. PIC added more vinegar to the rice to lower the pH, and they stated that they believe the issue could be the pH meter not reading correctly. The rice was reheated and held above 135*F. A re-inspection will be conducted to inspect a different batch of rice and to ensure the pH meter works