|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P - Observed an employee grab a spinach wrap out of the package with bare hands. CDI - wrap was discarded and employee washed hands and put gloves on. |
|
20
|
1.50
|
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 turkey and cheese stacked too high in the prep top. CDI - top layer was taken off and placed in the reach in to cool. Observed a container of shredded cheese sitting on top of other things in prep top. CDI - cheese placed in cooler to cool down. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat violation 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 employees covering items with saran wrap for cooling. Explained to leave saran wrap and lids off until the product reaches 45F then they can cover them. CDI - saran warp was removed |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit at the front of the deli, the walk in cooler door and the prep unit at the bar. Replace gaskets. |