| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Single employee was in firm preparing sushi. Employee did not know how to access Critical Control Points, PH meter calibration log. Employee had to call PIC and have them come into firm to show inspector. |
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Priority Foundation (PF) |
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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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Walk-in Cooler- Firm prepares spicy mayo by mixing mayo and siracha. Spicy mayo was dated 3/24 - 4/23 in the walk-in cooler. |
PIC discarded spicy mayo discarded mayo once inspector told him today was the 4/24 |
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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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Kitchen has a HACCP plan dated 02-27-23 for Sushi Rice and a variance letter from the TDA dated 5/23/23. Firm is not logging each batch of rice's PH as stated in their variance letter. |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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***Repeat***
Dish Sink- Firm was using the dish faucet stabling bar to store a pair of tongs and stored the mandolin behind the faucet over the 3 bay sink |
Employee placed tongs and mandolin into wash sink. |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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At beginning of inspection firm only had expired test strips. |
Employee asked another firm for valid test strips. |
Priority Foundation (PF) |
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