|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced deli meats located in reach in cooler under prep line cold holding above 41F. CDI, sliced meats moved to walk in cooler to rapidly chill. Observed sliced cheese cold holding above 41F at customer grab-n-go case, CDI, PIC voluntarily discarded sliced cheese. Overall major improvement for cold holding at sandwich prep line from previous inspection. Points de-escalated. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed chub of cheese in meat/cheese holding case with a date mark that said "discarded after 10/12/2021". CDI, PIC voluntarily discarded cheese. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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. Observed taco grab-n-go containers cooling in walk in cooler tightly covered. CDI, EHS educated PIC on proper cooling methods and lids were vented to allow food to rapidly chill. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies near sandwich prep line. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris build up inside of reach in cooler under sandwich prep line. (*NOTE: During time of inspection cheese display was being redone and pizza area had not begun operations for the day). |