|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.14. Raw animal foods that are cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority. Observed partially cooked chicken stored in cold drawers on the line near the grill. Chicken is to be used for recently added corporate menu item called "Bistro Chicken." PIC states that recipe calls for chicken to be seasoned, then marked on the grill to set the seasonings, then chilled to crust the seasonings, then later cooked to completion of 165F individually as entree is ordered. CDI for today by directing PIC to discontinue. VR - verification visit required - A packet was left with PIC including log sheets and an application form for non continuous cooking. Will return on Wednesday October 30 to ensure that procedure has not been resumed without regulatory review and approval. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed four small bowls of spinach dip stored in cold drawer and dated yesterday measure 49F. Other bowls in same drawer measured 45F or below. A clean linen napkin was observed lining the bottom of the drawer. PIC will investigate to see if there is a dead spot in the drawer where cooling is insufficient. CDI - items out of temp were voluntarily discarded. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
No |
3-502.11 Variance Requirement - PF. Facility is using specialized food processes that have not been approved by the regulatory authority. Observed no variance for sushi rice or house-made creme fraiche. PIC has been working with State Variance Committee on getting approval for sushi rice •and is still in revision phase. Meanwhile, CDI is that facility will hold rice on Time as a Public Health Control as outlined in the rules until such time as Variance is received. Sheet was left for PIC to fill out for TPHC. For creme fraiche, facility is directed to discontinue making in-house until and unless Variance is received. Meanwhile, PIC states she will look for an approved outside source. VR - will return Wednesday October 30 to ensure compliance.8-201.13 When a HACCP Plan is Required - C. Facility related that they sometimes use a vacuum packager at the end of the night to package raw steaks which have been thawed but have not yet been cooked foir service. This practice requires that a HACCP plan be submitted and approved by the local regulatory authority before it can be used. Discussed requirement with PIC. VR - will return Wednesday October 30 to ensure compliance. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
Yes
|
Yes |
8-103.11 Documentation of Proposed Variance and Justification - PF. Observed no approved Variance in place for creme fraiche or sushi rice. |