|
19
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 Reheating for Hot Holding (P) Chicken was found in a hot hold cabinet reheating at 110. Reheat cooked food rapidly to 165 degrees, then maintain 135 or greater. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Double reach cooler in chop room has fallen to 50 degrees. Food removed to another cooler. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
3-502.11 Variance Requirement (Pf) Reduced oxygen packaging of cooked sausage requires a variance and HACCP plan. Info. to come. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (Pf) Flies present |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Wet wiping cloths must be stored in sanitizer. Wiping cloth bucket on the cook line had no sanitizer. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
Yes |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Utensils shall be completely air dried before stacking. Plastic containers were placed in storage stacked wet. |