05I — HACCP refrigeration lacks continuous temperature monitoring
HACCP processes depend on proof that food stayed cold the whole time; a continuous electronic monitor with alarms is that proof. The inspector confirms HACCP refrigeration has continuous time/temperature monitoring. Without it you cannot safely run the process, so it is cited at 10 points and rises to 28 if not corrected.
What the inspector looks for
Find the cooler your HACCP plan depends on — the sushi fridge, the sous-vide holding unit, the ROP cooler. It must have an electronic monitor with a live display showing the current temperature, not just an analog dial. A blank screen, a monitor switched off, or a disconnected sensor is the violation.
Points & grade impact
Cited at 10 points — Cited at 10 (condition IV); uncorrected PHH → 28. NYC adds every cited violation’s points into one inspection score: 0–13 = A, 14–27 = B, 28+ = C.
How to fix it
Install and activate an approved continuous electronic time/temperature monitoring system on HACCP refrigeration; until then, suspend the HACCP process that relies on it.
How to prevent it
Maintain continuous monitoring and alarms on HACCP refrigeration; review and retain the logs as required by your approved plan.
- ✓Install continuous electronic monitoring with alarms on any refrigeration your HACCP plan relies on.
- ✓Review and save the logs as your approved plan requires — they are your defense if questioned.
- ✓If the monitor fails, suspend the HACCP process that depends on it until it is working again.
- ✓Set alarm thresholds so you are alerted before food drifts out of the safe range.
Reference: Health Code §81.12(d)(5)
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