1. Annual verification review of required HACCP plan with the establishment manager. Evaluate the product, the process, and the HACCP records with the manager. This establishment has a required HACCP plan for the following products: Sushi Rice
Review all Critical Control Point Records for the most recent production date of products produced under required HACCP plans. Describe the product and any problem with the HACCP plan when there is a "No" answer. 1. Do monitoring methods and frequency of monitoring critical control points demonstrate control of hazards? Yes___X____ No______ 2. Are critical control limits adequate? Yes__X____ No______ 3. Do corrective actions properly address a hazard that is not within critical limits? Yes_X_____ No________ 4. Has the product description changed? Yes______ No__X____ 5. Has the formula changed? Yes______ No__X____ 6. Have the ingredients changed? Yes______ No_X_____ 7. Any new product storage methods? Yes______ No____X__ 8. Has the process flow changed? Yes______ No___X____ 9. Have there been any confirmed food safety consumer complaints? Yes______ No__NA_____ 10. Are HACCP records being properly maintained and recorded? Yes___X___ No _______ 11. The HACCP plan for this establishment is being followed and records maintained. Yes______X__ No_______ If the HACCP plan is not being followed and hazards are not being properly controlled, products made under the required HACCP plan must be discontinued until the HACCP plan is revised to control the hazards and approved by the department and/or the state Department of Agriculture, Trade, and Consumer Protection.
Low temperature dish machine, 100ppm Ecolab chlorine sanitizer + 3-compartment (NSU) Ecolab Oasis Quat sanitizer + multiple hand wash sinks + separate food prep sink + mop/utility sink. Bar has 3-compartment sink (NSU), sanitizer packets on order + separate hand wash sink for bar and separate hand wash sink for Sushi chef. Hibachi area has own hand wash sink. Temperatures recorded during inspection: Walk-in freezer: 9f Walk-in cooler: 40f Prep cooler: 39f Drawer cooler: 37f Prep cooler: 34f Single door cooler: 36f Upright cooler: 40f * Be sure all hand wash sinks in kitchen, behind bar, sushi, and Hibachi have soap and paper towels. * All coolers and freezers need thermometers. * Wood in bar needs to be painted/sealed. * Be sure a final cleaning and sanitizing is done before engaging in food preparation. * Need 'employees must wash hands' signs in restrooms. * pH meter, HACCP plan available for Sushi rice. Gloves will be worn when preparing sushi and sashimi rolls. Do not use bamboo bowl, this is not approved. Surfaces must be smooth, non-absorbent and easily cleanable. * 3 employees have taken the food manager certification course and are waiting for the certificates in the mail. Please fax a copy to me at 262-896-8298. * Planning on opening to the public on March 11, 2009. * Building and fire departments still need to give final approval. **Be sure all final approvals are given before opening. - License and pre-license fees paid for with check #1011 in the amount of $713.00
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