|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11 Preventing Contamination from Hands - P,PF. Bare hand contact is not allowed with ready to eat foods. Observed employee handle hamburger with bare hands. CDI hands washed and gloves put on. Repeat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held shall be 45F and below. Observed dressing, cabbage, tomatoes, blue cheese held at 51F in prep unit holding at 50F. Verification required. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods shall be dated. foods that are 41F or below have a 7 day shelf life, 42-45F have a 4 day shelf life. Observed goat cheese drying in the cooler for a week then held in the freezer for another week. CDI item discarded. Mentioned to facility they need to apply for a variance for that process, gave variance application. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
3-502.11 Variance Requirement - PF. Food establishment shall not perform any specialized processes without prior approval from a regulatory authority. Observed facility drying goat cheese without prior approval. Verification required. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Documentation of Proposed Variance and Justification - PF. A variance shall be approved from the state when doing specialized processes. Observed facility drying goat cheese past 7 day date marking parematers without approved variance. CDI item discarded. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-202.112 Living or Sleeping Quarters, Separation - C. Sleeping quarters on the premises of a food establishment shall be separated from areas used for food establishment by complete partitioning and solid self closing doors. Observed facility with bed in dry storage room. |