| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC / Supervisor must ensure active control of duties/training as required HACCP and retail food store sanitation regulations |
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Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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observed employee not washing hands during changing task, taking product to WIF touching handles and coming back at packing sushi , changing gloves and not washing hands ... |
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Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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1 case pre fried tempura shrimp ( keep frozen ) stored in cooler not date marking on product |
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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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Temperature cool down logs had been previously completed before product had been cooled down.
Falsifying documentation . |
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Priority Foundation (PF) |
1 |
| 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 rice paper stored under counter. |
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Priority (P) |
1 |