|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken being cooked using non-continuous cooking process without prior approval. Provided paper work for non-continuos cooking process. Advised that chicken would have to be cooked to 165 degrees when taken out of walk in cooler. 10 day verification required. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
Yes |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed facility sprouting micro greens without HACCP plan. 10 day verification required. |
|
31
|
0.50
|
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 Observed tetrazzini sauce cooling in large volume at insufficient rate to meet cooling parameters. CDI moved to shallow pans and proper cooling rate achieved.! |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear bay doors open without fly control. Not all bays were being used to load vehicles. |