|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tomatoes at 44-45F in walk in cooler. PIC stated they were cooling from prep done at 9:00 am. At 1:15 pm the tomatoes had not cooled to 41F; not meeting cooling parameters. CDI - All 3 containers of tomatoes were voluntarily discarded. EHS educated PIC on proper cooling methods and cooling time/temperature window. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Conformance with Approved Procedures - P,PF Observed facility without variance documents and variance procedures for sanitizer used for knives/utensils used on make line. Verification required within 10 days to ensure facility obtains all parts of approved variance. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 sliced tomatoes cooling in walk in cooler in containers with plastic wrap and plastic lids to cover food product. CDI - All 3 containers of tomatoes were voluntarily discarded. EHS educated PIC on proper cooling methods and cooling time/temperature window.
REPEAT. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed faucet at back handsink leaking and providing reduced water pressure. Replace/repair as necessary. |