|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed produce and ready to eat food. CDI - PIC reorganized to correct storage order. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in tea nozzle. Recommended facility increase cleaning frequency of tea nozzles.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple squeeze bottles and other utensils stored together in clean utensil area with food residue and debris. CDI - Removed for rewash. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 cheese and deli meats in display case in need of date mark. PIC stated all cheese and meats come from larger batch in walk in cooler. Date shall follow smaller portions to display case. CDI - PIC date marked items. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility correctly following time procedures for lettuce and tomatoes on make line. Facility without written procedures. CDI - PIC printed TPHC document and filled out together during inspection. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 squeeze bottles in prep unit without identifying labels. REPEAT. |
|
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 hanging out of sanitizer buckets throughout facility. Ensure wet wiping clothes are fully covered by sanitizer when placed in buckets. |