| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC shall unsure managerial control of training and duties
Employees using proper methods to rapidly cool potentially time/temperature
control for safety foods that are not held through daily oversight of the employees' routine monitoring of food
temperatures during cooling; and maintaining proper delivery temperatures.
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 10 Food received at proper temperature |
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| 09,10,11,12 0080-04-09-.03(2)(b)1 Food received at proper temperature; TCS foods shall be received at 41F or less; frozen foods shall be received frozen |
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Sushi observed being delivered with cooler top not closed no ice on product Sushi probed @ 71-55 degrees ( all disposed) |
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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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No ice in coolers during delivery of sushi |
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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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sushi products not properly cooled down to 40 degrees and below
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Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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No thermometer in delivery cooler |
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Priority Foundation (PF) |
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