|
16
|
3
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken on grill cooked to a final temperature of 148F-157F. CDI - Chicken placed back on grill to finish cooking process. - REPEAT - 3 - |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed facility reduced oxygen packaging chicken, beef, beans, cheese, cream corn, and rice without health department approval. CDI - Food items held past 48 hours discarded. Any items held within 48 hours opened and poured into pans. Facility sent information regarding application for HACCP plan. Facility to immediately cease any reduced oxygen packaging until HACCP plan has been approved. - 1 - |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Documentation of Proposed Variance and Justification - PF Observed no HACCP plan present in facility. Facility to cease operation regarding reduced oxygen packaging until HACCP plan has been approved. CDI - Facility was provided information to apply for HACCP plan. EHS will make return visit to follow up on HACCP procedures. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies in kitchen. - 0 - |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored on top shelf in walk in cooler. CDI - Items moved to bottom shelf in cooler, not above any facility food items. - 0 - |