|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. PIC JR Sanders advised that all slicers are cleaned at least every four hours during use. Employee's were observed cutting various types of deli meats during inspection, and accumulation of cuts of meats left on the slicer. Cuts were mounding on some slicers. PIC advised that slicers should be cleared off and wiped down when not in use. CDI- PIC instructed employee's to clear off slicers. Ensure that employee's are following maintenance procedures for slicers. (0pts) |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Food items at sandwich station not under temperature control. Employee's were observed preparing subs and then placing cut meats and cheeses back into prep cooler unit. PIC advised that all were cut for use today. Labeling supports cut date. CDI- all placed by PIC in walk in cooler for rapid cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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 Labeling for soft cheeses incorrect for time/ temperature window. Brie, Harris Teeter Brie, and Fromager cheese dated for seven days to be used either by 11/ 25 or 11/23. Only the sliced goat cheese at 41F or below. All other soft cheese ranging between 43F- 45F. Pattern is and procedures are to date for seven day hold. Temperatures taken have supported date labeling for no more than four days. Discussed options with PIC. PIC advised that they will correct the dates at this time, and may request information from vendor at a later date. Follow up by 11/29 for correction. Repeat |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. One squeeze bottle of mustard at the sandwich preparation area labeled as mislabeled as oil. Correct label. (0pts) |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Employee working at frying station placed bottle of sanitizer into container of breading next to station. CDI- Employee voluntarily discarded breading mixture. Box of unopened gloves in container of uncooked brown rice. CDI- gloves removed from container. (0pts) |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Two employee's wearing watches during cleaning/ preparation of food. Remove watches. (0pts) |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-502.11(A) Maintain utensils in good repair. Pizza prep cooler still not operating as of today's inspection. Cooler appears to be maintained clean. PIC advised that he has station employee bring over foods needed to prepare pizza on a rolling cart, prepare, then take the cart back to the walk in cooler. Pizza cooler is needed for preparation of pizza's at this side station. Follow up by 11/ 29 to check for repair/ replacement. Repeat (0pts) |
|
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. Some dried residue on the exterior of containers and pans. PIC had containers removed for cleaning. |