|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with food debris buildup on the blade. Observed can opener spike with food debris buildup. CDI- slicer was broken apart and properly cleaned during inspection. Can opener was removed and run through the 3 comp wash/rinse/sanitize process. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blue cheese and Caesar dressing in pre portioned cups holding above 41F in flip top cooler. Products out of temperature were stacked over the fill line. CDI- blue cheese and Caesar dressing brought to walk in cooler to rapidly cool, as product had just been stocked in flip top this morning. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
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 multiple products (feta, ricotta, multiple packages of ham, bean soup, mortadella, pastrami) in facility missing date mark during inspection. CDI- PIC identified soup as cooked on Saturday, packages of deli meats opened on Sunday and yesterday, feta/ricotta were opened yesterday (Monday). Products were correctly labeled during inspection. EHS discussed date marking system with PIC and employees, suggested to ensure employees are dating all TCS/date-markable products as soon as they are opened. Discussed applying date directly to product and filling out a log sheet. 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 container of tortellini pasta and container of roasted red peppers exceeding the 7 day limit for date marking. CDI- products were voluntarily discarded. |
|
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 multiple shakers, containers of white powder and squeeze bottles without label near cook line. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes stored on prep surfaces during inspection. |
|
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 gaskets peeling in reach in unit furthest from the wall on the cook line. |
|
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 Observed no test kit for sanitizer during inspection. PIC stated that representative forgot to leave strips and will be by sometime today to drop off the new test strips. VR by 8-13-21 |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black buildup on gaskets in reach in unit closest to the wall on the cook line. Observed grease buildup in hood system above cook line. Suggest more frequent cleaning to avoid buildup. |