|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pairs of tongs stored as clean above three compartment sink soiled with food waste and oily residue. CDI: PIC sent to be re-W/R/S. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders being held below 135F in customer self-service hot case. PIC stated product prepared @10:15-10:30am and product gets pulls every 2 hour for cold converting. CDI: PIC pulled product for voluntary discard. |
|
29
|
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 and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed sushi rice with high pH(4.28). HACCP plan critical limit is below 4.2. Observed no pH logged in log book. CDI: Education provided, sushi prepared today with incorrect sushi rice pH time stamped for 4 hours(to be discarded), and bulk sushi rice pH corrected(pH 3.88) and logged in log book. |