| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
out |
No knowledge of cooling product down food safety temps |
|
Priority Foundation (PF) |
0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
PIC shall ensure active managerial control of duties / training as required in the Food Retail Store Sanitation Regulations |
|
Priority Foundation (PF) |
1 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
Ran hot water for over a minute even with hot water turned on a ware wash never reached 67 degrees |
|
Priority Foundation (PF) |
1 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 18 Cooling time and temperature |
in |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
out |
Log book stated sushi was cooler down to 36 degrees when product was probed with a calibrated thermometer temperature was @ 55-54 degrees |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Product in retail cae probed @ 55- 49 degrees |
|
Priority (P) |
1 |
| 28,29 Safe Food & Water |
in |
|
|
|
0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
|
|
|
0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
Not cooling down sushi before placing in retail case . No documentation of cool down of in store made sushi probed with a calibrated thermometer @ 55-49 degree . Sushi was in retail cooler @ 55 degrees Retail case @ 36 |
|
Priority Foundation (PF) |
1 |