|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed tabbouleh 56F, hummus 54F in top of prep cooler, ensure all gaps in top of prep cooler are filled, CDI by cooling. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed cut tomatoes, lettuce, cabbage with no date marking, CDI. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
# Facility is using specialized food processes that have not been approved by the regulatory authority. (3-502.11) Observed no variance for homemade yogurt, CDI, information was provided and facility is working towards compliance, variance will be submitted as soon as all information necessary is gathered. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
#30 Obtain a variance from the state committee for any specialized food processing method described in 8-103.11. A HACCP plan may be required. Observed no variance for homemade yogurt, CDI, variance paperwork was given to owner and discussed during inspection. |