| 28,29 Safe Food & Water |
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| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
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Upon reviewing the record book for pH and cooling times it was observed that pH is only being recorded to the tenths decimal place when the pH is 4.0. When pH is below 4.00 it is being recorded to the hundredths decimal place. Discussed with PIC that all pH measurements must be records to the hundredths decimal place. |
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Priority Foundation (PF) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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The PIC placed prepared and packaged sushi inside an insulated cooler to take to a walk in freezer to chill after preparation. This sushi is intended for delivery to Snowfox DMA #438. Discussed with PIC that placing sushi inside an insulated cooler with the lid on would prevent it from cooling down properly. The PIC removed the lids from the cooler and placed the sushi in the freezer. |
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Priority Foundation (PF) |
0 |
| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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A damp wiping cloth was observed used to wipe debris off the preparation cutting board after sushi was prepared on this board. The PIC then placed this wiping cloth on a cart with a rice cooker on it. Discussed with PIC that wiping cloths must be kept dry or stored in sanitizer water. |
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Core (C) |
0 |