| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC did not know how to properly fill out pH records for rice, did not know proper water to rice ratio per HACCP plan for pH testing. |
Inspector informed PIC of testing rice pH. |
Priority Foundation (PF) |
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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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Observed several sushi rolls and cold held items inside of the sushi cooler case to be above 41F when measured with inspector's probe thermometer. See 'Food Temperature' section for specific temperatures. |
PIC voluntarily discarded affected food items. |
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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Observed no pH records of rice production since firm's start. Per HACCP plan, firm needs to keep pH (CCP) records. |
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Priority Foundation (PF) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed frozen crab sticks and crawfish being thawed at ambient temperature at the sushi preparation station. Items were still hard to the touch. |
PIC voluntarily moved items into an appropriate sink and ran them under water. |
Core (C) |
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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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Observed firm's test strips for sanitizer to be expired. |
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Priority Foundation (PF) |
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