| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC delivering sushi in hot cooler no ice or ice packs in cooler. Not properly cooling down sushi to be delivered to store |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC shall ensure active managerial control of duties/training as required in the Retail Store Sanitation Regulations |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 10 Food received at proper temperature |
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| 09,10,11,12 0080-04-09-.03(2)(b)1 Food received at proper temperature; TCS foods shall be received at 41F or less; frozen foods shall be received frozen |
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probed sushi being delivered to Kroger # 393 Nigirl Maki Combo @ 68degrees ,California roll @ 49 degrees Spicy California Roll @ 66 degrees ( all disposed)
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
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Sushi found to out of temperature above 10-20 degrees. Delivery cooler was @ 63 degrees not ice packs or ice in cooler on product. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
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Sushi not being properly cooled down in order to transport to store. |
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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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sushi observed being deliveried @ 68-49 degrees probed with a calibrated probe thermometer (All disposed)
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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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sushi delivered to Kroger #393 not properly cooled down for transport
Cooler @ 63 degrees and produce probed @ 68-66 degrees using PIC own thermometer.
No ice or ice packs observed in cooler at the time of delivery.
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Priority Foundation (PF) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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No ice or ice packs observed in cooler@ 63 degrees (pic) |
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Priority Foundation (PF) |
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