|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
General Comment:
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Through questioning of PIC, it was found that facility is par cooking chicken, beef, and fish. Observed no approved procedures in place. CDI - reviewed and e-mailed NCC paperwork to complete. Directed to discontinue process until paperwork is completed and approved by EHS. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed pans of pasta and pork shoulder inside walk-in cooler that was made yesterday without date. CDI: by directive to discard if product was made over 24 hours ago. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
General Comment:
3-502.11 Obtain a Variance for specialized processes.-Pf. According to executive chef, facility is conducting sous vide without an approved variance. CDI: directed to discontinue process and remove food from facility until variance is submitted and approved.
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Observed ROP cooked meats and sauces in facility. Facility has not obtained approval from the Health Department for this process. CDI: directed to discontinue process and remove food from facility until HAACP is submitted and approved. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on dry goods and some squeeze bottles. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy fruit fly presence especially around mop sink area and ceiling. Contact pest control company for treatment. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked in dish area. |