|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P: Found mojo pork coming out of reheating process and in display caseat 113 F internal with EHS and facility's thermometer. Found brown rice coming out of reheating and placed in holding at 99 F. Employee stated she was aware rice needed to be reheated to a temperature. Both items reheated to over 165 F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found Cambozola cut and packaged on October 1 at 44 F. CDI- PIC pulled all Cambozola for voluntary discard. If TCS foods are held at 42 F or above, date marking is limited to 4 days. |
|
27
|
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 an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Observed sushi employee rolling sushi without having checked the rice pH for today. Observed acidified rice with no labeling as required in HACCP plan. CDI- Rice checked with pH meter and showed 3.93 pH and recorded in log book. Acidified rice batch labeled with time of acidification and 10 hour expiration. PIC for sushi contractor arrived after being called and stated he would re-train employee. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Found recently rolled sushi in packages containing product in sushi display at 55 F. Packages moved to freezer as is customary and product cooled to 40 F. |