|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed gloved employee sweeping floor and performing other cleaning tasks then place hand on pasta being cut at pasta machine. CDI- direction to change gloves when switching from cleaning to handling food. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P : Found large volume of cooked chicken dated 9/9 at 52 F in walk-in. CDI discarded chicken. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
& 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found feta cheese dated from August. CDI- discarded. Meatballs dated 9/2. CDI- discarded. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf : ROP pizza has been referred to local authority by the state, per letter 9/2015. Submit plan to MCHD as quickly as possible to expedite approval. Also found unapproved ROP'd cured meat ends in freezer. Facility is not approved for this process. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 : Grilled vegetables tightly covered 99 F at 1:15 PM. one hour later measured 88 F. Vented vegetables and broke down volume. Cooked chicken in dense volume covered from previous day measured 52F. CDI- discarded. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Bottle of olive oil not labeled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacking. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. In-use wash solution at 3-comp sink 88 F. CDI- solution drained and re-made. |