|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed three different packages of sushi temp between 43 and 50°. These packages were double or triple stacked. CDI discarded voluntarily.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 has already been made today yet pH not recorded in the long book. CDI recorded |
|
32
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed Variance letter for the acidification of rice States Publix. Given the Publix no longer holds the permit new letter should be obtained from the variance committee addressed to AFC ZenShi. No points taken
For more information on how to request a variance please visit: http://meck.co/FoodSafety |