| 28,29 Safe Food & Water |
in |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
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0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
No pH was documented in establishment's HACCP records for monitoring of CCP 1- acidification on Batch 1 for December 2, 2025. Employee did demonstrate and test pH of the Batch 1 rice during routine inspection and the pH was observed to be 3.90. On records reviewed of monitoring records, the establishment's area manager did not conduct a verification of HACCP monitoring records for August 27, 2025, and July 31, 2025. |
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Priority Foundation (PF) |
4 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Container, for seaweed papers was observed to be uncleanable. Its aluminum tin, and in not cleanable through approved sanitization and cleaning methods. |
|
Priority (P) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Several employee personal drinks and foods were observed to be stored among food service operations foods in the cold holding units, and among shelf stable single use items under the food preparation area. |
|
Core (C) |
0 |