|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
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 several bags of cooked wings ROP'd and dated 1/8. Shelf life in approved HACCP plan for cooked meats and poultry is 7 days. CDI - all wings dated 1/8 voluntarily discarded by PIC. He plans to freeze for storage in the future and remove a bag or two at a time unless volume dictates more.
3-502.12(E)(1) Facility vacuum packaging cheeses shall limit cheeses to hard, semisoft, or pasteurized process cheeses. -P Observed ROP'd cream cheese in walk in cooler. CDI - cheese voluntarily discarded, PIC educated staff. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of salt and pepper. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans, metal trays, bar buckets and bar shakers. REPEAT. Improvement noted. Continue monitoring and correcting staff. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed two dusty ceiling vent covers in dishwashing area. |