|
18
|
0
|
Proper cooling time and temperatures |
No |
No
|
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed kimchi cooled today at 43F. VR to ensure foods cooled to 41F or below no later than 04/05/2019. -0- POINTS NOT DEDUCTED TODAY PER STATE MEMO. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed seasoned cut cabbage cold holding at 63F at room temperature for kimchi production tomorrow. PIC states facility has a variance request submitted for making kimchi at room temperature. VR no later than 04/05/2019 to ensure variance has been approved for making authentic kimchi at room temperature. -1.5- |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
No |
No
|
Yes |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed kimchi production at room temperature. Permit states kimchi shall be made in reach in cooler. VR no later than 04/05/2019 to ensure kimchi process has State approval. Provide documentation to EHS on return visit. -.5- |
|
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 kimchi in reach in cooler cooled with tight lid in dense container at 43F. PIC states kimchi was from earlier day and should be cold. -.5- VR no later than 04/05/2019 to ensure cooling method is able to cool foods to 41F or below. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed broken handle on rice cooker. -0- |