|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at 2 handsinks. CDI: Papertowels provided. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliding door cooler under deli sub counter holding meats above 41F. CDI: TCS items voluntarily discarded. Items on top shelf and against the back wall of cooler were holding at 41F and below. Observed facility cut cheeses in front case above 41F. Observed charcuterie boards in front case also above 41F. CDI: Items that were placed out this morning (per PIC) were moved to the walk in cooler to rapidly cool. Charcuterie board items and cheese cut on the 18th were voluntarily discarded. EHS and managers discussed potential issues with cheese case display including over stacking and using the rubberized mats in that area. Managers will develop a temperature tracking procedure and will have an in-service training with staff to ensure compliance. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed sliding door on sub cooler damaged and no longer smooth and easily cleanable. This could also be contributing to the cold holding issues in this cooler. Ensure it is repaired prior to next 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 fan cover on inside of sub cooler with heavy build up. Observed coolers throughout deli area in need of cleaning/removing of food debris on interiors. |