|
16
|
3
|
Proper cooking time and temperatures |
Yes |
Yes
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed steak being par-cooked. CDI- Completed non-continuous cooking application on site. Log was completed.
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P - Logs for chicken being undercooked were not completed. Some were missing cooling temperatures and two were missing final cook temperature. Ensure that the form is completed at all times as your procedures state. If chicken is full cooked within the 2 hour cooling time please indicate that on the form.
Verification required 6/10 for log completion. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
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 - Feta cheese (5/20, 5/25), turkey (5/10), and sauce (5/20). CDI- Item was discarded. Although observed signficant improvement continue to work and montior dating for TCS/RTE foods.
Obtain all letters from manufacturer for dry deli meats. All meats on site read "Keep refrigerated" on packaging. If establishment desires to keep product for more than 7 days the manufacture must state the product is shelf stable.
Verification is required. Obtain information by 6/10 |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf
Discovered ROP packages of raw shrimp, raw salmon, raw chicken, and sauces. CDI- All product was voluntarily discarded and denatured.
All product was processed in the month of April. Discontinue until approval is met. |
|
31
|
0
|
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 - 0pts - Observed items in cooler for catering events being tightly covered reading 55F. Ensure that all product for events are being properly cooled to ensure compliance. Food should not be leaving establishment out of temperature control. CDI- Items vented. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. - 0pts - Observed thawing over filling of sinks with raw product causing it to not be submerged in any water. Observed thawing under standing water. CDI- Items separated for better method and drains opened to allow for flow. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - 0pts - Observed red peppers and strawberries being prepped and cut without washing. |
|
47
|
0
|
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. - 0 pts - Observed some cleaning needed on lower prep tables and overhead shelving. |