|
14
|
0
|
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: Some dried deli meat residue on slicer. CDI- slicer cleaned and sanitized while on site. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Tomatoes in pizza make cooler 43F. Brie cheese cut previous day in cheese island 43F. Deli turkey sliced previous day 43F. Chub of deli meat in deli cooler 43F. CDI- all voluntarily discarded by PIC. |
|
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: Tomatoes, sausage for pizzas not date marked in pizza make-cooler. CDI- tomatoes voluntarily discarded, as associate stated tomatoes were not cut today, and could not say when they were prepped. Other items allowed to date mark. |
|
22
|
1
|
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: PIC stated cold sandwich ingredients are held on TPHC, but could not produce written procedures. CDI- provided sample template for TPHC to deli manager. |
|
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. Food worker associate with watch on wrist. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Food debris build-up in sliding door runners of sandwich make cooler. |