| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
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|
0 |
| 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, ... |
out |
Sliced cucumber strips and trimmed lettuce observed not to be date marked. |
Sushi chef properly back dated product during inspection. |
Priority (P) |
0 |
| 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 |
End time on sushi cooling process and temperature recorded prematurely. Logged end time and logged temperature for prepared sushi reflected 09:26 am and temperature of 39.1 F in log book were reviewed at 09:15 am at time of inspection. |
|
Priority Foundation (PF) |
0 |
| 38,39 wiping cloth & washing produce |
in |
|
|
|
0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
|
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Wiping cloth observed in sanitizer bucket without sanitizer solution. |
|
Core (C) |
0 |