|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 0ppm in buckets throughout. Facility uses a quat dispenser. Observed concentration at dispenser at 0ppm. PIC manually mixed sanitizer in sink to proper concentration. Ensure concentration of sanitizer is checked daily. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf Observed pickled vegetables in walk in cooler with a date label of two months prior. PIC stated two of the three products are hot pickled (jalapenos and cucumbers) and held under refrigeration. Explained that an approved variance is needed to pickle for preservation. CDI-product voluntarily discarded. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
3|8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed pickled vegetables in walk in cooler with a date label of two months prior. PIC stated two of the three products are hot pickled (jalapenos and cucumbers) and held under refrigeration. Explained that an approved variance is needed to pickle for preservation. CDI-product voluntarily discarded. |