|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved sausage holding at <135F today- discarded. Hold TCS foods hot at 135F or more. Discussed using TILT/TPHC as an alternative to hot holding with the PIC today. TILT form left onsite. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-201.13 When a HACCP Plan is RequiredA HACCP plan is required for ROP of soups. No HACCP plan onsite today. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
8-103.11 Documentation of Proposed Variance and JustificationA variance is required for the ROP of soups as observed today. Variance application given today. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean linen 6" off of the floor. observed bags of clean linen stored on the floor in the back today. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning FrequencyDelime the dishwasher-buildup today. Clean dishwasher ceiling vent. |