|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed top portions of several items held in insufficient ice baths (mushrooms, onions, butter, etc) holding above 45F. CDI: Ice added to fully immerse product and begin rapid cooling process. REPEAT. |
|
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 carmelized onions dated for 08/30 and feta cheese dated for 08/26 in walk in unit. CDI: Expired products voluntarily discarded. |
|
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 unlabelled sanitizer stored on shelving in dry goods area. CDI: Bottle removed and labelled. |
|
27
|
1
|
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 Observed ROP cut melon in walk in unit. Facility does not have a variance or approved HACCP plan. CDI: Melon voluntarily discarded and facility is to cease production unless an approved plan is submitted and variance recieved. |
|
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 Observed house made ROP ready to eat product in walk in unit. Facility has not obtained a variance from NC DHHS. |