|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of popcorn chicken holding at less than 135 degrees see chart above. Repeat CDI discarded item and made new batch. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed procedure for recording cooling process of crispy tenders utilizing non continuous cooking process not being properly maintained and recorded. Facility also could not produce state variance approval. Repeat 10 day verification required. |