| 06,07 Hand Hygiene |
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0 |
| 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 PIC changing gloves in between tasks without washing hands. |
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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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1.) Several dates (8/23. 8/27, 9/1) in the pH log book had pH readings recorded to only 1 decimal place. The firm's variance states that the pH must be recorded to 2 decimal places. 2.) When the pH meter was presented to calibrate and check the pH of prepared white rice it was observed that the firm's pH meter only displays readings to 1 decimal place. The firm 's variance states that it must have a work pH meter that is accurate to +/- .01 pH. This pH meter is not appropriate for use with this firm's variance. The PIC was able to obtain a working pH meter that read's to 2 decimal places during the inspection. Observed calibration and tested the rice at 3.98 pH. Because the pH meter on site was not reading to 2 decimal places records maintained in the log that have been recorded to 2 decimal places are not accurate. |
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Priority Foundation (PF) |
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