|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed hot water dish machine that was unable to reach above 154F. Repeat. Verification required. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P. Observed facility not filling out monitoring procedures for some batches and observed some batches that were cold held above 41F and no corrective actions made or recorded on forms. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 almond milk, goat cheese, feta cheese, sliced cured meats, sweet potatoes, and roasted red pepper sauce that was held over 7 days. CDI items discarded. Repeat. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
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 facility thawing tenderloin in walk in unit without opening the bag as stated in approved HACCP plan. CDI product moved back in walk into be frozen. |