|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed st. andre, Le Frommage, and il de France. held at greater than 45 degrees and dated for greater than 4 days . CDI date marking changed to reflect 4 day window. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
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 Observed rice for sushi recorded as having pH of 3.99 and upon measuring pH was 4.16 which is above the 4.1 level approved in the haccp plan. CDI since rice was only to hours old more vinegar was added and the pH was 3.9 upon addition of vinegar. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning need in deli cases and knife rack in sub area in need of cleaning. -0 points- |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors with large pits in need of repair.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls along rear of facility to be soiled with food debris and in need of cleaning. |