|
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 several items in prep coolers which were holding above 45F. Items had been recently portioned. Other items in same coolers were at or below 45F. CDI - items which had warmed up were uncovered and placed on sheet trays in walk in cooler to rapidly chill. All cooled quickly. Example: potatoes from 52F to 42F in 50 minutes. Discussed with PIC the need to monitor temperatures while items are being held outside cooling for prep such as portioning. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of bleach in dish room. CDI - bottle was labeled properly. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
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 3 ROP packages of gizzards and 1 ROP package of truffles in freezer. Packages were not labeled. PIC had left note for staff that ROP procedures were to stop until training for new HACCP and Variance approval was received, so these items were unexpected. CDI - PIC voluntarily discarded all items. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored in green bucket of soapy water.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 2 sanitizer buckets stored on the floor. |