| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Due to the lack knowledge of not cooling down and finished products probed 2@ 64-48 degrees PIC not following HACCP |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC / DM must ensure active managerial control of duties/training as required in the Retail Food Store Sanitation Regulations and ensure PIC is following HACCP. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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spray sanitizer bottle when tested no sanitizer |
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Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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1st time check 0
PIC ran sanitizer again and tested 200 ppm |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Smoked salmon roll @ 59 degrees
Mixed combo #3 @ 64 , threes company 48 degrees. |
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Priority (P) |
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| 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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Employee not following HACCP ,due to not cooling down product before placing in retail case. Sushi was probed @ 64,61,59and 49 degrees |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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open container of fried onions not covered or protected |
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Priority (P) |
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