| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed PIC to quick dip quaternary sanitizer test strip when manufacturer's instructions state 'Immerse for 10 Seconds'. |
Inspector explained appropriate sanitizer test strip procedures to PIC. |
Priority Foundation (PF) |
0 |
| 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 |
out |
Observed PIC to use a 1 to 1 water and rice ratio for acidified rice testing when their HACCP plan stated that appropriate rice pH testing should have '2 oz of acidified rice to 4 oz of distilled water'. |
PIC retested rice pH with the appropriate ratio after inspector showed them their SOPs concerning the testing procedure. |
Priority Foundation (PF) |
0 |
| 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. |
out |
Observed PIC to be ambiently thawing raw tuna and imitation crab meat.
Observed ROP raw tuna thawing in its original packaging.
Both products were found to be frozen to the touch, no product discarded. |
PIC moved items into appropriate thawing cooler at the sushi kiosk. |
Core (C) |
0 |