| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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The PIC could not demonstrate knowledge of the firm HACCP plan and Variance letter. The PIC did not prepare clean water to use during the calibration of the pH meter. This individual needs to be trained for food safety practies. |
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Priority Foundation (PF) |
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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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Upon reviewing the log book for pH and temperature readings of rice and sushi it was observed that the PIC had not calibrated the pH meter on the date of inspection. The PIC had sushi prepared with this rice in the retail sales case, the cooler used for the chilling process of sushi creation, and sushi being prepared. All items created with rice from the uncalibrated pH meter were voluntarily discarded by the PIC. The pH logs observed by the inspector stated a pH of 4.01 for each batch reviewed. The PIC calibrated the pH meter during the inspection and rice tested during the inspection was observed to have a pH of 3.75. |
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Priority Foundation (PF) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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The PIC stated the pH meter did not always work properly which is why it had not been calibrated. The PIC calibrated the pH meter during the inspection and it read the proper pH levels in both buffer solutions. |
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Core (C) |
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