| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
out |
Person in charge did not have knowledge how to properly calibrate pH meter in accordance with the facility's SOP and HACCP. Person in charge was observed to attempt to calibrate the pH meter with the cap of the meter still on and did not follow procedures for using buffer solution as indicated in the SOP and HACCP. |
|
Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Sliced avocados with a preparation date of May 12, 2025, at 08:41 am had a internal temperature of 47.6-degree F. |
Person in charge voluntary discarded the food referenced in the violation in the trash during the routine inspection. |
Priority (P) |
0 |
| 28,29 Safe Food & Water |
in |
|
|
|
0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
|
|
|
0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
Facility did not have HACCP monitoring records for CCP #2 cooling for the following dates: May 11, 2025, May 10, 2025, May 9, 2025, May 8, 2025, May 7, 2025, May 6, 2025 and May 5, 2025. Facility did not have container of Sushi rice label with date or time stamp. Person in charge, tested sushi rice prepared on May 13, 2025, at first attempt pH was observed to be at 4.36 and on second attempt pH was observed to be at 4.33. The records indicated that pH of the sushi rice on May 13. 2025 was recorded at 3.19 at 8:12 am. |
Person in charge voluntary discard the batch of sushi rice and all sushi that had been prepared and in the cooling process, 29 packages of sushi were discarded in the trash and placed in the dumpster during the routine inspection. |
Priority Foundation (PF) |
3 |