|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee handle turkey with bare hands. CDI item discarded. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink. CDI signs provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw eggs above RTE food in reach in unit. CDI item relocated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed marinara sauce, mozzerella, mozzerella balls, ricotta spread, eggplant, pepperoni, portioned chicken, sliced cheese, duck jus, mayo, turkey, tomatoes, blanched fries, grits, pork, and pasta above 41F in prep units and walk in. CDI items discarded or moved for cooling. Verification required. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed garlic confit (6.22), mustardo (8/23), pickled fennel (6/22), and anchovies (8/1) held over 7 days. CDI items discarded. Repeat. |
|
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 facility not keeping up with logging when they ROP different products, cook short ribs for sous vide, and have no records of training employees handling ROP products within the past year. Repeat. Verification required. |
|
30
|
1
|
Variance obtained for specialized processing methods |
Yes |
Yes
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed no variance for preservation of mustardo sauce and pickled fennel. CDI items discarded. Repeat. |
|
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 fingerling potatoes cooling while covered and stacked in walk in cooler. CDI items spread out on sheet pan. |