| 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 did not have any knowledge concerning pH calibration, pH CCPs, sanitizer solution concentration and testing procedures. |
Inspector spent time explaining appropriate methods and showed PIC where their own SOP and HACCP plans detailed appropriate information. |
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 items in the sushi display case to be above 41F when measured with Inspector's probe thermometer. See 'Food Temperatures' section for specific temperatures. |
PIC voluntarily discarded affected product. |
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 several instances (Documentation from 8/10/25 to 9/1/25) within cooling documentation of brown rice failing to reach 41F within the four-hour limit detailed in firm's HACCP plan. (Ex:9:30AM 70F to 14:00PM 41F). |
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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 reduced oxygen packaged tuna block to be thawing in preparation cooler in its original packaging. Tuna was still hard to the touch. |
Inspector informed PIC of proper thawing techniques, PIC cut a slit to allow oxygen into the packaging and placed item back into the cooler to continue thawing. |
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