|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed demiglaze incorrectly date marked. CDI- corrections made |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health ControlRules require written procedures and the correct execution of those procedures for using TPHC to protect TCS foods.Observed facility had demiglaze at 109 F in unmarked container.CDI- container labeled with correct time. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-201.13 When a HACCP Plan is RequiredRules require HACCP plands for specific high risk food processes.Observed facility needs HACCP plans for sous vide of pork belly, ROP of cooked pork belly and raw meats,and food additive Instacure used to color product. Facility's current HAACP plan is insufficient.VR FACILTIY MUST PROVIDE SUFFCIENT HAACP PLANS WITHIN 10 DAYS OR CEASE THESE OPERATIONS. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Documentation of Proposed Variance and JustificationRules require documentation of prosed variance or approval of variance.Observed facility needs state approved variances for ROP and Food additives(instacure).Facility does not have documentation.VR FACILTIY MUST PROVIDE DOCUMENTATION WITHIN 10 DAYS OR CEASE THESE OPERATIONS. |