|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 Demonstration - C
2-103.11 (A)-(L)Person-In-Charge-Duties - PF
Observed no ceritifed food protection manager on site during inspection. PIC came about 40mins after inspection had begun and had not worked previously in the deli. |
|
3
|
1.50
|
Proper use of reporting, restriction and exclusion |
Yes |
No
|
No |
2-201.12 Exclusions and Restrictions - P Observed food employee with large burn, not covered. CDI-Food employee wrapped wound and spoke with them and manager on importance of covering. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in the deli area blocked by equipment. PIC unblocked area to allow handwashing.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Obserevd two handsinks at the front counter area with no paper towels. CDI-PIC came 40mins later and added paper towels. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of bourbon chicken with 3-4 pieces of chicken that were 130F. CDI-PIC stirred and increased temp to 136F |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a deli meat grab a go fridge (the one facing the deli counter) holding at 45F. Deli meat and cheese was above 41F. PIC voluntarily discarded, unit has a build up of dust on the inside air vents. PIC will not use that side of the unit until it is fixed. Other sides of the unit are holding temp. VR required 6/5/2020. |
|
21
|
3
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed cheese labeled 5/27/2020. CDI-PIC voluntarily discarded. During conversation with 2 employees, employees stated if the deli has more than a half chub worth of meat or cheese, they change the best by date (discard date)-and add 3 extra days. They then put that meat out for clearance sale, giving deli meat and cheese a 10 day shelf life. They explained their manager Clarence had been taught that by his old manager and have been doing it for 2 years. CDI-Spoke with manager and explaiend deli meat only gets a 7 day shelf life-no more. There was no meat for sale at the moment, no discard. VR required 6/5/2020. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF Observed 6 rotisserie chickens and 2 fried chicken combos sitting above 41F in the grab and go. Other food items were in temp. PIC explained they put hot items in the walk-in, covered in plastic clamshells for 3-4hrs. This probably does not allow most items to cool properly. Suggested they put food in walk in freezer for 30mins, then put in WIC afterwards, then check a few temperatures before placing on shelf. CDI-PIC voluntarily discarded all food above 41F. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no working trash can next to handsink in the front counter area. CDI-PIC provided a working trashcan. |