|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Hold hot TCS foods at or above 135F. Observed lower shelf of hot hold unit for rotisserie chicken had had the control turned off, resulting in four chickens measuring 116F. CDI - discarded chicken, ensured switch cannot be turned off accidently again. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
3-502.12 Reduced Oxygen Packaging, Criteria - P,PF. Observed ROP used in house for raw meats, raw meats with marinade, cured meats, deli meats, cheeses, and frozen portioned vegetables. Ensure that complete HACCP plan is provided for in-house vacuum packaging of all products. HACCP plan must meet requirements of 8-201.14. Left handouts on requirements last inspection, discussed in detail this inspection. CDI for now is to discontinue all ROP. VR - will return Friday 11-1-13 to ensure compliance. |