|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food, Hot and Cold Holding (Priority); Sliced ham was stacked over the fill line in the sandwich make line, resulting in top layers of ham holding at 45F, and bottom layers holding 37F. TCS foods must be held cold at 41F or below. CDI-Top layer of ham was voluntarily discarded. Remind employees to not over fill food containers. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12; Sushi employees failed to record rice pH in record book for acidified rice made 12/2-12/4. 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. CDI-Rice pH was tested again, and pH was recorded. Ensure employees involved in this process understand the importance of recording pH for all batches of acidified rice made in the facility. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A); Cleaned knives and scoops were stored in soiled containers under the preparation table. Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. CDI-Containers and utensils were moved to the 3-compartment sink for cleaning. |