| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed when asking PIC where they do their ware washing of dishes and sanitizing; they stated that they dip their utensils and equipment inside the firm's 3 Compartment sink sanitizer basin and then take dishes into food prep area and rinses them in hand sink. |
PIC voluntarily placed all utensils into the 3 Compartment wash basin for a full Wash, rinse, and sanitizing procedure. |
Priority Foundation (PF) |
0 |
| 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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Observed when asking PIC their HACCP information or confirming of their Variance; none of these documents were on site during today's inspection. When asking PIC where they may find this information, they were not aware of where to find any of this information needed for inspection. Also, firm was not aware of the proper mixture of rice and water for testing their rice. |
I was able to train PIC on HACCP. |
Priority Foundation (PF) |
0 |