|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P: Kimchi porridge cooling at a rate of 4F per hour. CDI- see # 31 below. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
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: Roasted porkbelly with no description on package to "Maintain @ 41F or below". Electronic Data Logger not in use. Malfunctioned and sent back to manufacturer. Facility will freeze cooked and cooled products until data logger is obtained. Verification of data logger within ten days. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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: Kimchi porridge in large, dense volume cooling at a rate of 4F per hour. CDI- Food pulled from walk-in, broken down into smaller portions, and placed in ice bath. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed. |