|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed excessive build up and black residue throughout ice machine. CDI: PIC directed to deep clean ice machine, and properly maintain it. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed TCS foods date marked from up to 8/11. CDI: products held over 7 days discarded. REPEAT VIOLATION |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-201.14 Provide all contents of a HACCP plan as required. -Pf Observed facility is hot pickling and holding product for up to 3 months. CDI: PIC directed to discontinue hot pickling unless properly date marking for a TCS food, or switch to a cold pickle. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed collard greens cooling in WIC tightly covered. CDI: Item uncovered. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
l304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at 50ppm quat. CDI: BUcket changed to proper concentration. |