|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed all sliced meats and cheeses in boar's head stand maintaining temperatures 44F-48F, as well as 3 taco kits and 2 taco salads in olive bar at 48F. CDI - All boar's head stand items taken to WIC for cooling (they were not cooled before placing in stand), and all taco salads/kits were voluntarily discarded. Olive bar unit has a work order placed; it is reading an ambient air temperature of 50F. VR to be done for RCP and olive bar by 2/3/21. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
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 REPEAT. Observed acidified sushi rice at pH 4.2. The pH calibration was done and everything was fine. After adding more vinegar to the rice, it was still reading pH 4.2. CDI - Item was placed in freezer for fast cooling. VR to be done by 2/13/21 to verify the acidification process has been corrected.
***Rice was still at 62F after the 4th hour. Rice was voluntarily discarded.***
No signature needed due to COVID-19 guidelines. |