|
9
|
1
|
Food obtained from approved source |
No |
No
|
Yes |
3-201.11 Use food from approved sources only.-P Observed no invoices available for verification of products used by Sushi Company AFC. Observed parasite destruction letters available from multiple suppliers but no invoices, receipts or boxes to tie product to specific supplier. AFC employee stated that his manager had taken the invoices out of the facility. VR. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
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 employee for sushi company AFC verifying pH of rice with paper test strips. According to HACCP plan that was submitted and approved, the proper procedure is to verify pH with a calibrated pH meter. Employee stated pH meter was broken. Paper test strips only able provide a range of pH. VR. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed incomplete labels on pre-packaged sushi. Sushi labels have a generic label where specific ingredients are to be marked by employee on label to present to customer what item they are consuming. For example: Observed a label for "California roll" with a list of potential ingredients which may or may not include cooked crab meat, salmon, tuna etc. Observed roll to contain only cooked shrimp but this was not marked on label to present correct information to consumer which may mislead consumer to think all items listed are contained within product. CDI-employee marked off correct ingredients for labels. |