|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed steak being cooked via sous vide process at 135.5 degrees . Advised product could be reheated to 165 degrees only since non- continuous cooking process used. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed ribs and creamed corn cooling in walk in greater than 2 hours and more than 70 degrees. CDI both items taken to oven to be reheated and recooled. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Obseved facility using ROP to cook steak via sous vide process without approval. CDI advised facility to discontinue process until approval is granted. Product according to facility is ROP and placed straight in to sous vide circulation then taken out of pouches and cooled and then heated to order. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility using domestic vacuum packager for ROP to sous vide process equipment must be ansi approved. |