|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat concentrate bag empty at the 3 comp sink dispenser. Reading at 0 ppm. CDI - replaced with new quat concentrate bag in the dispenser. Reading at 200 ppm. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed product in the deli display unit without date marking labels. Products such as prosciuttini, turkey, and other deli meats have been opened up from their commercial package for more than 24 hrs and do not have a date label on the product. CDI - educated about proper date marking criteria and advised to place a date label on the product. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce and tomato cooling in the walkin cooler tightly covered with plastic wrap. CDI - educated about leaving the product vented to allow heat transfer for rapid cooling. Uncovered products. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer bucket at 0 ppm quat.
3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dirty sanitizer solution.
Advised to switch out solution with clean solution at the proper concentration. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed tuna/chicken salad scoopers and carving knife stored where they are exposed to contamination. Scoopers are stored on the deli display shelving without any protection and the carving knife is stored on the counter top next the the meat slicer. Advised to store utensils properly until operating; when operating store utensils in clean containers or by other safe means. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up of food debris in the deli display unit. Advised to keep clean. |