|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed an employee cutting cooked and ready to eat pizza for service to customers. CDI by voluntary disposal. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one spray bottle stored at 0ppm Quat in kitchen. All other sanitizer properly measuring. CDI by disposal. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw beef at 50F inside the meat display case. Observed packaged penne pastas stored inside the display case at 53F. Observed sliced tomato with mozzarella cheese at 50F inside the deli display case. Observed in house made tomato sauce at 50F inside the display case. CDI- All other products inside the cases measured 45F and below. These items were either discarded or moved into the walk in cooler. Advised PIC to ensure all cooling is done inside the walk in cooler. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked meatballs inside the walk in cooler missing a date label. Meatballs were cooked yesterday but may last for longer than 24 hours. CDI by date labeling. Also discussed breaded chicken stored at 44F for a 7 day hold time. Explained that this product and any products stored above 41F must be stored for a max of 4 days. CDI by disposal. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of local approval. Maintain records as required.-P/Pf Observed missing production dates in the expired product log. Was unable to locate the thermometer calibration log while onsite. Approved procedures currently are only for hot and sweet italian pork sausage (made with casings and dried spices) with dry cheeses (provolone, parmesan, fontina, asiago, pecorino, romano, piave). Observed raw chicken sausage, broccoli rabe pork sausage, red wine pork sausage and a commercially prepared pasta stuffed with ricotta cheese being re-packaged at the facility. Facility has submitted for additions to the approved HACCP plan to be added but additions/amendment has not been approved yet due to additional information being required. CDI- All products were voluntarily discarded. VR- a return visit will be made to ensure logs are being completed and no unapproved items are being packaged. Approved HACCP plan may be revoked it no correction of if future repeat violation is observed. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
Yes |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Reduced oxygen packaged of soft cheeses such as ricotta will require state variance approval. CDI- voluntary disposal. |