|
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 Observed minor debris accumulation on the back side of one deli slicer blade that was stored clean. CDI- slicer was cleaned. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rotisserie chicken cooling in a covered bowl in the walk in cooler. At 5:10PM, the product was at 76F. At 5:45PM, the product had dropped to 75F. CDI- employee removed plastic covering and stirred product to promote rapid cooling. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-603.14 Wet Cleaning - C Wash equipment and utensils prior to sanitizing them. PIC indicated the deli slicer blade is sanitized every 4 hours but washed with soapy water only at the end of the day. |
|
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. Observed debris accumulation on customer cold storage shelving underneath the sliced deli meat wicker baskets. |