|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Found all TCS food in both deli case, walk-in, and butcher case exceeding 41F. Please see temperatures above. CDI-PIC discarded all TCS foods voluntarily. See Product Disposition Form |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
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 Observed ROP sausages dated with the date that exceeds the temperature and time combination as per HACCP plan. Found some ROP packages (sausages) with no used by date, expired dates. No record keeping as per their approved HACCP plan to verify critical controls are achieved and maintained. One out of all ROP cheese with no used by date. CDI- all mislabeled items voluntarily discarded. PIC provided temperature logs at the end of the inspection. CDI |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Observed chicken cooling in walk in using equipment that cannot support cooling. PIC removed chicken from walk in and placed in freezer. CDI |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed crusty buildup on shelving. |