|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf: Labels for frozen vegetables do not have wording “ maintain in a frozen state until ready to cook” as specified in approved HACCP Plan. Add verbiage to appropriate labels. Verification within 10 days. |
|
33
|
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: Fresh-made subs wrapped tightly individually did not show a temperature change after 50 minutes after being placed in WIC. Subs unwrapped, opened, and spread out on sheet pan in WIC. Dropped to 44 - 41F within 20 minutes. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee clothing stored on shelf with retail food. |