| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
Observed no date marking of open TCS containers of raw tuna, salmon, fried shrimp, carrot sticks, and sliced onions processed from the date before per PIC. All prepped items inside of prep table were not date marked showing when they were created/processed or when they need to be thrown away. |
All open TCS foods missing date marking were voluntarily discarded by PIC during inspection. |
Priority (P) |
0 |
| 23 Consumer Advisory for raw or undercooked foods |
in |
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0 |
| 23 0080-04-09-.03(6)(c) Consumer Advisory must be posted when Raw, Undercooked, or Not Otherwise Processed animal foods are offered for consumption. |
out |
Observed no Consumer Advisory inside of the retail sushi case. |
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Priority Foundation (PF) |
0 |
| 28,29 Safe Food & Water |
in |
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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 |
Observed when asking PIC to test the batch of white rice made this morning, they only took samples from 1 spot. Per ChinAmerican's HACCP, the PIC will need to test batches of white rice from all 4 corners and in the middle to get a correct reading of acidified rice.
**Also observed when asking PIC about the firm's CCP's that they were not able to speak to the firm's CCP's for re-acidification of rice. When asking PIC if they had rice that tested above 4.2; the PIC stated that they would throw away. Per ChinAmerican's Variance, they would need to re-acidify rice once in order to get the pH of rice down below 4.2. |
I reviewed ChinAmerican's HACCP and Variance with PIC. |
Priority Foundation (PF) |
0 |