01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
PIC shall ensure active managerial control of duties / training in order to follow HACCP and variance |
|
Priority Foundation (PF) |
0 |
16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
16,17,18 18 Cooling time and temperature |
in |
|
|
|
0 |
16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
out |
Sushi had not been cooled down before placing in retail cooler. |
|
Priority (P) |
0 |
19,20 safe temperature holding |
in |
|
|
|
0 |
19,20 20 Cold holding temperature |
in |
|
|
|
0 |
19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
sushi probed with calibrated thermometer @ |
|
Priority (P) |
0 |
28,29 Safe Food & Water |
in |
|
|
|
0 |
28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
|
|
|
0 |
28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
Not cooling down sushi after made no records for today cool down All product disposed |
|
Priority Foundation (PF) |
0 |
35,36 Pests & contamination |
in |
|
|
|
0 |
35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Food packaging and supplied stored next to prep sink ( pic) possible contamination |
|
Priority (P) |
0 |
44,45 Utensils and equipment |
in |
|
|
|
0 |
44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
No test strips available at ware wash area |
|
Priority Foundation (PF) |
0 |