|
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 Workers said they only break down the slicer and clean with detergent and sanitizer once a day. Food code requires full wash rinse and sanitizing of all food contact parts every 4 hrs. PIC said he will train employees on required frequency of properly cleaning slicer. Slicer to be broken down and cleaned.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several stacked dishes with greasy residue. PIC re-washed dishes in 3 comp sink. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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 partial chubs of sliced ham in walk in cooler not date marked from 2 days ago. CDI- Ham date marked. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed tomatoes being held with TPHC procedures, no written procedures available. As TPHC form has been completed at this location previously and TPHC being properly followed, no points taken at this time. Will follow up that TPHC form is completed for sliced tomatoes. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one spray bottle labeled "sanitizer" that was too strong, above 400 ppm. CDI- Sanitizer remade to proper strength. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 whole roast beef sliced into two large chunks cooling in walk in cooler at 110 degrees for approx. 1 hr without any specific cooling methods. Slices of roast beef too thick to quickly cool. CDI- PIC sliced roast into several 2" thick slices to ensure meat cools properly. Observed at roast beef below 70 by 2 hrs. |
|
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 drawer cooler under deli case with some condensation dripping and water build up , do not recommend storing food there until problem is corrected. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC could not locate any quat test strips. Will follow up that proper test strips are available. |
|
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 areas inside deli case dirty with build up including drip pan and door tracks. Needs cleaning. |