|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch.. Observed a few utensils hung as clean with residue. CDI- removed to reclean |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.11 Cook foods to required cook temperature. Observed partially cooked filet/steak that may be reheated per customer request. VR non-continuous cooking application |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
8-103.12 Comply with the HACCP plans submitted and maintain records. Observed one pH meter giving mixed readings. VR for repair/calibration |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed good examples of cooling but also some cooling in high volume plastic containers. CDI- procedure changed to open metal shallow containers |