|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P: Found chicken parmesan dated previous day 48 F interior, 46 F exterior. CDI- voluntarily discarded. |
|
21
|
1.50
|
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: Found meatloaf, meatballs, above 41 F being held past four-day maximum holding time. CDI- food voluntarily discarded. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Found frozen ROP'd raw meats in freezer with no date of packaging or expiration. Plan calls for labeling to include this information. All products observed to be completely frozen. Verification required within 10 days. |
|
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 : Found cheese stuffed pepper dews cooling in display case at 52 F. CDI- pepperdews moved to walk-in cooler. Found improperly cooled chicken parm from previous day. Make sure to break down volumes of food and leave uncovered, or lightly covered in a protected location until food reaches 41F. |