|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some spatulas and wheels to slicer minorly soiled with food debris. CDI- Spatulas taken to 3 comp. sink. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Package of balogna and salami found with no date. CDI- Date added. Facility had overall good date marking practices. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
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 sushi employee did not record begin time for sushi rice. Enployee stated she records time after she makes all sushi rolls. Furthermore, employee stated she does not cool sushi rice which goes against HACCP plan as plan states sushi rice must be cooled. CDI- Times added and employee will cool rice and record begin time once cooled rice is brought out to sushi area. REPEAT |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observd a cart full of packaged mac. salad recorded above 45F (see chart). CDI- All packages were brought to WIC to cool down unopen. |