|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous bries and tellagio cheese held at greater than 45 degrees . CDI discarded products above 45 degrees. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed most soft cheeses being held between 41-45 degrees and date marked for 8 days. These items should be marked for only 4 days. CDI took to relabel. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
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 sushi rice above recorded ph reading in log book and was out of range for ph noted in haccp plan. Ph observed was 4.11 and should have been corrected to below 4.1 . The recorded value was 3.9. Also observed no labeling as to which batch of sushi rice was being worked with since more than one batch was logged. Haccp plan states each batch should be labeled. CDI corrected ph to below 4.1 and corrected lableing issue by instruction. |