| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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In sushi department PIC demonstrate pH calibration of pH meter and PIC placed probe in 7.01 solution then immediately started to turn dial to calibrate. HACCP plan states that wait until numbers stop jumping around and then adjust dial if needed to calibrate. PIC was also going to demonstrate calibration of probe thermometer in a 2 oz souffle cup. The stem of the probe thermometer should be immersed in an ice slurry to verify calibration. When PIC was getting acidified rice for pH testing, PIC got one scoop of rice off the top to test. HACCP plan states to get 5 small samples from different locations of the rice for a correct pH testing. |
PIC re-demonstrated pH calibration the correct way. PIC re-demonstrated the proper way to get acidified rice to test and PIC demonstrated the correct way to check probe thermometer in ice slurry. |
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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Observed rotisserie chicken held in retail case with a internal temperature of 45 F to 47 degrees at time of inspection. All cold foods should be held at 41 F degrees and below. |
PIC discarded all whole chickens in retail area that were out of temperature at time of inspection. |
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)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Observed cut green peppers in deli pizza prep cooler with a date mark of 12/13-12/20 which is 8 days. Observed opened pizza sauce in pizza cooler with no date mark at time inspection. |
PIC corrected dates at time of inspection and discarded item with no date marking. |
Priority (P) |
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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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Observed diced onions in pizza prep cooler on 12/17 with a date mark of 12/09-12/16, which was dated 8 days and should have been discarded on 12/15. |
PIC discarded at time of inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed a can of Raid stored with tea liners underneath cabinet in retail area beverage station at time of inspection. |
PIC removed at time of inspection. |
Priority Foundation (PF) |
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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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According to the HACCP plan cold storage (coolers) and the display retail case of the sushi should be monitored and recorded every 4 hours. I reviewed records HACCP records from 07/13, 08/22, 09/06, 10/18, 11/27, and 12/17. The records show that on 09/06 and 10/18 the cooler and retail case temperatures were recorded 3 times those days and the end of the day on both days was after 7 pm. The early afternoon check was not recorded on both of those days. |
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Priority Foundation (PF) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Observed food build up in tracks of deli meat cooler in deli. Observed food build up on bakery racks in deli at time of inspection. |
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