|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
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 sushi employee take pH, get a 4.15 and fail to record or correct action. CDI - PIC instructed employee to record pH and adjust sushi rice with vinegar. Observed sushi rice on time without designation of pot or start time on pot, per HACCP plan. CDI - PIC instructed labeling. -1- |
|
31
|
0.50
|
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 overstacked turkey burgers, greens and tabouli salad placed in cold holding before reaching 45 or below. Make sure all parts of food is 45 first and avoid overstacking. CDI - Turkey burgers and tabouli salad placed in walk in to cool. -.5- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed two lights in walk in cooler on circuit with one in dry storage and the circuit is out. Repair. -1- REPAIR |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in trough of deli cases. Clean. -.5- |