|
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. Per AFC HACCP, time, date, initials, and use by time are to be placed on containers of sushi rice after acification. Smaller container of sushi rice was labeled per approved HACCP, but larger container that rice was taken from was not labeled as per approved process. Sushi chef advised that the smaller container is easier to work with and is labeled. CDI- verbal correction as to the labeling both containers per approved HACCP for AFC. Container was labeled. |
|
31
|
1
|
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 . Various sushi rolls placed in front display case/ customer self service during the cooling process. CDI- Sushi chef advised that sushi rolls are to be initially cooled down in the walk in cooler; containers are not opened. All packaged sushi removed from front display by sushi chef and placed in walk in freezer for rapid cooling. Advised manager at seafood department, sushi chef, and manager PIC Baxter Williams that proper venting, not stacking containers one on the other will help with rapid cooling as display coolers are not designed for rapid cooling. |