|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat - 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 burgers, cooked chicken, and black beans all made on Friday 6/10 inside walk-in cooler without a date. Observed pulled pork BBQ made and pulled on 6/12 in walk-in without a date. CDI - all dates provided. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf
3-502.11 Obtain a Variance for specialized processes.-Pf
Observed several food items including raw fish, cooked lamb, brautwursts, etc. in walk-in freezer in ROP form. ROP was done on site at facility with household use Vacuum Sealer. Discontinue use of ROP until Variance & Haacp can be submitted and approved by Health Department. All ROP items were removed from freezer, placed inside igloo cooler, and removed from facility by PIC. Verification required to ensure ROP is discontinued and no more products are in facility. |
|
35
|
1
|
Food properly labeled: original container |
No |
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.
Observed dry goods in containers not labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment - 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a container of tea stored on the floor inside walk-in cooler. |