|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in one of the two employee restrooms in the back of facility. CDI: Left handwashing sign with PIC. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.12 Raw animal foods cooked in the microwave shall be stirred throughout the cooking process, covered to maintain moisture, heated to 165F in all parts of the foods and allowed to stand for 2 minutes. Observed raw lobster tail steamed to 120F in microwave oven in facility. CDI: Item was sent back for proper cooking and employees instructed to followed Publix cooking procedure - cook to 165F and let stand for 2 minutes. Product was wrapped and delivered to waiting customer before corrective action could be taken for the 162F temperature rather than the 165F. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed that white sushi rice had not been labelled according to written procedure before being placed into sushi cooler. Observed cooling log showing brown rice from 03/13 did not meet cooling parameters. Batch of brown rice which was supposed to be cooling could not be located. CDI: White rice was voluntarily discarded by PIC. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two unlabelled squeeze bottles in the under counter sushi cooler at prep area. |