|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
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 cheese slices being stored using TPHC for a period longer than 8 hours without a time stamp on the containers. CDI- timestamp added to containers. |
|
31
|
0
|
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 one container of leaf lettuce being stored/cooled in a flip top reach in cooler along the sandwich prep. line. Observed lettuce cooling in the walk in cooler in a high volume container at 57F at 11:05AM; at 11:50AM, the lettuce remained at 57F. CDI- lettuce was transferred to another container and spread into a thin layer to facilitate in the cooling process. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 seasoning shakers near the hamburger grill not labeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one plastic food storage bin with a large crack in the container. CDI- container was discarded. |