WILDFLOWER

Violations (5)

• e6aad039-a04f-4012-8c73-000a84cb89b7CriticalCorrected on site

  Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan

  8-201.13 (B) Before engaging in REDUCED OXYGEN PACKAGING without a VARIANCE as specified under § 3-502.12, a PERMIT applicant or PERMIT HOLDER shall submit a properly prepared HACCP PLAN to the REGULATORY AUTHORITY. Observed italian sausage in ROP which is done on site per PIC. Italian sausage is placed in ROP and frozen which is used within 5 days. Facility does not currently have a HACCP or Variance on file for ROP with PCHD.

  Conformance with Approved Procedures

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Observed time and temperature control for safety (TCS) foods to be cold holding above 41 degrees f at time of inspection. Observed beer cooler door to be propped open at time of inspection. Observed cheese prepared yesterday to be cold holding higher than 41 degrees f.

  Time Temperature Control for Safety Food (TCS Food)

• b5ebe9ed-ed71-4776-90fb-d8aa2cc7bb47Corrected on site

  Approved thawing methods used

  3-501.13 Except as specified in (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section. Observed thawed fish to be in sealed reduced oxygen packaging.

  Food Temperature Control

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.12 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Observed cutting boards to be heavily scored and have discoloration indicating food staining. PIC stated that they have their cutting boards re-surfaced every month and have an alternative set to switch out.

  Utensils, Equipment and Vending

• b066089f-47ff-442a-b804-595cc8e1de9fCorrected on site

  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed residue accumulation on inside of ice machine near ice/water outlet.

  Utensils, Equipment and Vending