|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several boar's head sliced meats and sliced cheeses at 45F-48F. Air temperature is 35F. Unit was in defrost an hour prior. CDI - Items taken to freezer for cooling. VR to be done by 5/28/21.
Also observed sliced turkey and sliced roast beef in subs reach in unit at 50F-51F. Items just sliced. CDI - Items taken to WIC for cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 REPEAT. Observed 3 open bolognas dated 5/1, 5/2, and 5/10. CDI - Items voluntarily discarded. Repeat but much improvement since last inspection. |
|
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. REPEAT. Observed cleaning needing to be done on and inside deli case (sliding doors) and other equipment. |