| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC did not properly cool down sushi before paling in retail case . Not maintaining logs, |
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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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In store made package sushi probed with a calibrated thermometer @ 54-53 degrees |
disposed |
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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PIC not flowing HACCP
no logs on cool down on 8/15/2023
pH of rice tested 4.28 |
all disposed |
Priority Foundation (PF) |
0 |
| 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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Observed PIC placing sushi @ 54-53 degrees in cooler to transport to Store # 387 |
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Priority Foundation (PF) |
0 |