|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed 2 thermometer probes with visible food debris on them while not in use. CDI- items were cleaned. Employees also indicated that the deli slicers are cleaned using sanitizer throughout the day but are fully broken down and washed, rinsed, and sanitized at the end of the night. EHS advised that these items must be washed, rinsed, and sanitized at least every 4 hours they are in use. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheeses and ham cold holding in the sub station coolers above 45F (see chart). CDI- top portions of food items were transferred to the cooler for cooling. |
|
31
|
0
|
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 facility cooling fried chicken patties in the sandwich station reach in cooler while covered with a lid while at 60F. CDI- lid was removed and product was transferred to walk in cooler for cooling. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies at the Starbucks and at the deli. |
|
47
|
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 debris accumulation on the inside of the sandwich station reach in cooler. Improvements made to cleaning since last inspection. |