|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed in the display case a pan of cooked/roasted vegs at temperatures above 45F. CDI- Pan of vegs moved to walk in freezer for rapid cooling. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf EHS did not observed the updated ROP cheese HACCP plan. Please submit this ROP cheese HACCP plan to Jessica Perry, Sr EHS within 10 days. Verification required within 10 days. During return visit, if approval for ROP cheeses in-house is not received, the process must be discontinued.
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 EHS did not observed any recorded temperatures logs as stated per facility's HACCP plan. VR within 10 days. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 TCS foods prepared earlier wrapped in plastic while cooling. CDI - Items vented by PIC during inspection |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of food items stored on floor under canned goods storage rack. |