|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored with fish scales as clean inside the walk in cooler. CDI by removing to be properly washed, rinsed and sanitized. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked brown rice used for sushi stored on the prep counter at 63F. According to logs the product started cooling at 11:17 am and reached 70F at 1:20pm. However, brown rice was observed on the prep table at arrival at 4:15pm measuring at 63F. CDI- was unable to determine from the sushi prep employee any information regarding whether the product was placed into the cooler and taken back out or left on the prep counter to cool. As a precaution the product was voluntarily discarded. PIC is to contact the area sushi trainer to ensure that employees are re-trained. |
|
27
|
1
|
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 an approved as part of a variance or local approval. Maintain records as required.-P/Pf Approved HACCP plan requires rice to be labeled with the item, batch number and use by date and time. Observed white sushi rice stored under the prep table without any labeling as required by the HACCP plan. CDI by voluntary disposal. |