|
14
|
0
|
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 After discussion with PIC stated that slicers are only cleaned at end of night and cleaned during day with sanitizer. CDI Teachable moment and had discussion that all food contact surfaces that come in contact with TCS foods shall be cleaned at minimum every 4 hours in this setting. PIC will follow up with deli manager and ensure food employees will clean every 4 hours. GENERAL COMMENT |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 chub of ham (no date), three dates on cooked bacon 3/19, 3/21 and 3/27, observed feta cheese date marked for 3/16, and observed chicken (cooked yesterday) date marked for 3/27. CDI All product was discarded. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing non plain rings and rubber bracelets. Make sure food employees remove all jewelry other than a plain wedding band (example) to ensure hand washing is efficient. |
|
47
|
1
|
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 significant food debris in chefs case, chubs case etc. Make sure to increase cleaning frequency. REPEAT |