|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two bottles of spray sanitizer used for sanitizing meat slicers and prep surfaces reading less than 100ppm quat sanitizer. CDI: Both bottles were emptied and replaced with sanitizer from three compartment sink reading between 200 and 400 ppm quat sanitizer. |
|
21
|
3
|
Proper date marking and disposition |
No |
No
|
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 10-12 meat chubs in deli case with no date labels on them. PIC could not identify when product was opened and all unlabelled meat chubs were voluntarily discarded. REPEAT.
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 a meat chub on its 8th day of shelf life in the display case and a container of sliced deli meat on its 11th day of shelf life. CDI: Both items were voluntarily discarded. REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 container of breaded chicken product cooling in an under counter holding unit. CDI: Product vented and moved to walk in for rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabelled spice shaker at rotisserie prep area and an unlabelled container of sugar at the bakery area. |