|
20
|
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 cut Brie holding in retail case at 53F. Employee she cut them earlier that morning and stated her intent was to cold hold items until purchased. CDI - Brie taken to freezer to rapidly cool. Brie cooled to 41F. REPEAT. *Half points taken today due to overall improvement of cold holding throughout deli department* |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 ham with date mark of 10/21 at sub station; employee stated it was opened and cut this morning and date mark was incorrect. CDI - Employee correctly date marked item.
Observed fried chicken tenders in reach in cooler date marked for today, 10/30. After further questioning, employee stated they were cooked the previous day. CDI - Employee corrected date stamp for “pack date” of 10/29. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed sliding doors under sub station in need of repair. Repair/replace as needed. REPEAT. *Points kept at zero due to repairs made to items noted last inspection* |
|
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 needed on sliding door jams and tracks throughout deli department. Increase cleaning frequency. |