| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
HACCP Plan states critical control point for sushi is Rice acidification and it should be 3.9 to 4.19. When employee was verifying the acidification, the rice was 4.35. Employee did the acidification again and it was 4.38. The container the rice was stored in was dated 06/11 at 7:08 am. Employee stated that another batch was made at 8:28 am on 06/11 and the rice in the container time stamped 7:08 am was the rice made at 8:28 am. At the time of acidification check it was 11:30 am and the rice time stamped 7:08 am had no temperature controls for more than 4 hours. No way to tell if time stamped rice had been mixed. |
PIC discarded all sushi made today a total of 58 packages and the rice made that day since the rice was more than 1 hour old according to sushi plan it must be discarded. Estimated sushi discarded was $500 to $800 |
Priority Foundation (PF) |
0 |