|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf : Hot water in two restrooms 81 F maximum. Verification within 10 days needed that hot water in restrooms is at least 100 F. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf: Facility is making kale chips in house and holding off temperature. Options are to hold within temperature parameters and within date marking parameters; buy chips already prepared; or obtain variance from state. Facility discarded kale chips during inspection and is investigating buying prepared chips. Facility will discontinue process. |
|
30
|
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: See #27 above. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 : Walk-in cooler is holding foods 37 F. Found collards in covered container and thick volume 44 F from overnight. Facility voluntarily discarded collards. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Handsink at drink station in need of cleaning. |