|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P. Observed facility with batches of parcooked burgers and grilled chicken and Cornish hens. Facility did not products parcooked, they are not recording their batches nor are they able to locate their approval forms. Verification required. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chili, bolognaise, penne pasta, and thin pasta that was cooling from the night before and have not reached 41F. CDI items discarded. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
Not a violation. Facility has HACCP plan but are currently not using it. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chili and bolo cooling in deep plastic containers overnight and pasta on sheet pans but packed high on pans preventing proper cooling. CDI items discarded. |