|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef pies being hot held at less than 135 degrees . CDI placed on temporary tphc and provided paperwork to place items on permanent tphc as PIC stated that product would dry out at 135 degrees. Advised that items would have to be discarded after 4 hours and product would have to be labeled with 4 hour time range. PIC stated she understood. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed shito sauce made in house not date labeled. CDI Shito sauce to be removed from store. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed shito sauce being placed in canning jars and seal is being formed constituting reduced oxygen packaging. Advised to either obtain product assessment, submit documentation for haccp plan or cease using canning jars. CDI product is to be removed from store and taken for home use. |
|
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 beef pies cooling in kitchen area in plastic container at 86 degrees. CDI moved container to walk in cooler and proper cooling achieved. |