|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed bri=unswick stew and brisket 2-3 days out of date.CDI- PIC voluntarily discarded |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Variance RequirementRules require a food establishment to acquire a variance for curing foods from a regulatory authority.Observed facility does not have a HACCP plan or variance for Instacure product.VR |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Documentation of Proposed Variance and JustificationRules require HACCP plan and variance proposal documentation.Observed facility does not have a HACCP plan or variance for Instacure product.VR |