|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling3-501.14 Ensure all time/temperature control for safety (TCS) foods are cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 45F.Observed sauces cooling at a rate of 10 F per hour. Observed sauce failing to meet cooling time. CDI- reheated to above 165 F. FACILTIY TO BEGIN NEW COOLING PROGRAM VR |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-201.13 When a HACCP Plan is RequiredRules require HAACP plan for ROP of raw foods. Observed facility ROP ing without an approved HACCP plan. VR |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsRules require TCS foods be properly cooled using effective approved methods. Observed facility cooling multiple TCS foods at room temperature well into the 60 F range.VR FACILTIY TO BEGIN NEW COOLING PROGRAM VR |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-601.11 Standards of IdentityRules require packaged foods meet FDA labeling standards. Observed toast and cookies with no labeling. VR |