|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed cheeses holding above 45 F at three kitchen locations. CDI- food moved to walk-in cooler for rapid cooling. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Observed cooling logs with incomplete information; batches of sauces are being monitored to completion of cooling process. Verification of complete information on required logs in ten days. |