| 09,10,11,12 Approved Source |
in |
|
|
|
0 |
| 09,10,11,12 12 Shellstock tags, parasite destruction |
in |
|
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|
0 |
| 09,10,11,12 0080-04-09-.03(4)(b) Freezing as a form of parasite destruction to serve raw or under-cooked fish as a ready-to-eat food; letter of parasite destruction |
out |
No letters of guarantee to serve raw fish as ready to eat product were available. |
|
Priority (P) |
0 |
| 26 Variance obtained; Specialized Processes |
in |
|
|
|
0 |
| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
out |
No variance letter from the Tennessee Department of Agriculture was available in the firm. |
|
Priority (P) |
0 |
| 28,29 Safe Food & Water |
in |
|
|
|
0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
|
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|
0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
No HACCP documentation was available in the firm. No pH meter was available in the firm when the inspector entered. When the inspector asked to see the pH meter to calibrate and verify pH of cooked rice the PIC stated that temporary sushi chefs at this firm have moved it and he was unable to find it. An order of closure was issued due to not having a working pH meter. The PIC was able to find and calibrate a pH meter during the inspection. Critical Control Points described in the firm HACCP plan are recorded on previous inspections and state rice must be acidified to 4.2 or below. Rice measured at 3.63. The order of closure was lifted after verifying the pH of the rice. |
|
Priority Foundation (PF) |
3 |