|
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. Per approved HACCP plan for sushi rice, all acidified rice is to be labeled with date, time frame, and initials when prepared. Observed sushi personnel stop preparing sushi rolls, and beginning to label both containers of acidified rice when inspector was observed entering preparation area. Times on labels indicated 9a-9p. CDI- PIC, Tom Zemaitis and all seafood/ sushi personnel were reminded that HACCP procedure must be followed as approved, as labels were being added almost an hour after preparation. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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. Seafood personnel advised that crab leg clusters were just placed out in case and were still cooling. Clusters were stacked high above cooling plate and ice. See chart for times and temperatures. CDI- intervention required to correct for cooling. PIC had top layers of crab leg clusters removed and placed in walk in cooler for rapid cooling. |