|
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 pH meter in use without calibration before use. Observed final pH with uncalibrated meter at 4.4 pH. CDI - pH meter calibrated and pH retaken. Reading was 4.2 after calibration. EHS advised PIC to calibrate meter prior to use. -1- |
|
31
|
0.50
|
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 Observed mounded cooked shrimp cooling in front deli case at 45F. Product had been placed in walk in freezer to cool but finished temperature not available before being placed in deli case for service. CDI - PIC placed shrimp in walk in freezer to cool. Product checked again and was 37F.
Observed chicken broth cooling in deep container in walk in cooler cooling at a rate of .21 degrees per minute. CDI - PIC placed in shallow pans to cool. -.5- |
|
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. Observed wash water below 110F in wash compartment during manual warewashing. CDI - PIC stated hot water above 110F will be used when washing resumes. EHS checked incoming hot water. Temp was 131F. -0- |