| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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The Sushi PIC could not demonstrate knowledge to calibrate the Sushi PH Meter to 7.0 and 4.0 at time of inspection. The Sushi PIC was observed placing the PH meter probe into the full container of rice while the cap to the probe was still attached without calibrating the probe. |
The meat room manager intervened to conduct and demonstrate to the Sushi PIC the PH Meter calibration steps to obtain a PH 7.0 and 4.0 during the inspection. The meat room manager stated he will do follow up training with the Sushi personnel. |
Priority Foundation (PF) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Ham, turkey and bologna were observed to have a minimum of 8 day date marking 7/31 through 8/07 at time of inspection. |
Date marking corrected to 7 day during the inspection. |
Priority (P) |
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