|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf: HACCP plan calls for calibrating pH meter after 3 uses. Sushi chef stated the rice pH is checked three times a day but records show pH meter calibration occurs every 2-3 days. CDI- notified management of discrepancy, going forward meter will be calibrated as per Plan. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Squirt bottles of oil not labeled. CDI- container was labeled. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
4-502.11(A) Maintain utensils in good repair. Dicer cutting surface damaged with loose pieces potentially getting into food. Discard / replace. |