|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked chicken above 41F (see temp chart). Employee stated chicken was cooling from overnight. EHS determined that chicken failed to cool properly. CDI PIC voluntarily discarded cooked chicken. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 several deli meats such as sliced ham, turkey, and chicken without a date label. Employees were unable to identify when the meat was sliced. Ensure to label sliced deli meat if held for more than 24 hrs. CDI PIC voluntarily discarded sliced deli meats without a date.
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 TCS food items held for more than 7 days: sliced mozzarella cheese (1/30), sliced turkey (2/14), cut ham (2/13), sliced chicken (2/15), and cut tomatoes (2/13). Ensure to discard TCS food items held more than 7 days. CDI PIC voluntarily discarded TCS foods held longer than 7 days. Repeat violation. |
|
31
|
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 covered plastic container of large portion of romaine lettuce cooling in the reach in unit. Observed fried chicken patties cooling in the front sandwich station covered. Observed cooked chicken that failed to cool properly (see violation #18) in a covered container in the reach in unit. CDI employee placed romaine lettuce in smaller portions and uncovered in the walk in cooler and fried chicken patties were placed on sheet trays and cooled in the walk in freezer. PIC voluntarily discarded cooked chicken. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee actively prepping food while wearing a wrist watch. 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 deli meat case handle broken or missing. Ensure to replace or repair. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed Starbucks 3 comp sink with hot water temperature of 106F. Ensure to maintain 3 comp sink hot water at least 120F. PIC stated that service call is placed and will wash equipment and utensils at the deli 3 comp sink. Repeat violation. Points were not escalated since service call was placed prior to inspection and is in the process of repair. Verification required in 10 days. |