| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(a) Designated person in charge present |
out |
|
|
Priority Foundation (PF) |
0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
PIC shall ensure active managerial control of duties / training as required in the Food Retail Store Sanitation Regulations |
|
Priority Foundation (PF) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
Ran hot water for over a minute even with hot water turned on a ware wash never reached 100 degrees |
|
Priority Foundation (PF) |
0 |
| 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 |
in store made sushi in retail case probed with a calibrated thermometer @ 59 degrees |
disposed |
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 |
Not cooling down sushi before placing in retail case .
No documentation of cool down of in store made sushi probed with a calibrated thermometer @ 59 degree .
Sushi was in retail cooler @ 59 degrees
Retail case @ 28 degrees |
|
Priority Foundation (PF) |
0 |