|
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 discolored dried debris on slicer, arm and housing from previous day(s). CDI - PIC cleaned during inspector. -1.5- |
|
18
|
0
|
Proper cooling time and temperatures |
No |
No
|
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lettuce in make table cooled overnight at 45F. POINTS NOT DEDUCTED TODAY PER STATE MEMO. Future inspections will have points deducted for repeat violations. VR No later than 07/09/2019 to ensure cooling improved to meet 41F. -0- |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut deli chubs in deli case cold holding at 42F. Observed cut lettuce cold holding at 45F in make table overnight. TCS foods date marked for four days from open date. VR no later than 07/09/2019 to ensure TCS foods cold holding at or below 41F in all cold holding equipment. -0- |
|
31
|
0
|
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 containers of cut lettuce stacked with lids in place. CDI - Lids vented. -0- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacked cups at register with lips exposed to coughs and other contamination. CDI - PIC stagger stacked ups and placed signs in front of stagger stacked cups for barrier. -.5- |