| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed that PIC was not aware of proper rice slurry mixing methods for pH measurements (CCP). PIC mixed a ratio of one part rice to one part water when HACCP plan states that slurry ratio is to be one part rice two parts water (2 oz rice to 4 oz water.) |
Inspector explained proper rice slurry mixing methods as detailed by firm's SOPs. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed sanitizer spray bottle to measure under 150 ppm when tested with firm's test strip. Manufacturer's instructions state that effective minimum concentration is 150 ppm. |
PIC remixed sanitizer for bottle and was found to be in acceptable concentration range. |
Priority (P) |
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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 to measure above 41F when measured with inspector's probe thermometer. See 'Food Temperatures' section for specific food temperatures. |
PIC voluntarily discarded affected products. |
Priority (P) |
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