|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chopped lettuce cold holding in prep top cooler at 45F. CDI, lettuce was moved to walk in cooler to rapidly chill. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Oberved facility beginning to sous vide chicken, without appropriate approval. Facility were vacuum packaging chicken and using a sous vide machine(stick). CDI, sous vide process was halted immediatelty and informed PIC to get proper approval from the state and local health department. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Facility does not have proper documentation nor approval from the regualtory authority for the sous vide process.
**NOTE** Contact local regulatory authority to start process/paperwork for HAACP pertaining to sous vide. 980-314-1620. (training team) |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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. Observed prepared salads cooling in produce refrigerator tightly wrapped temping at 53F. CDI, salads were unwrapped to allow cold air flow. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of beef and ice cream stored in walk in freezer on the floor. |