|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stored prepared packages of brie cheese cold holding in cheese display unit above 41F. Per PIC, the cheeses were stored in the unit for over 24 hours. CDI-PIC voluntarily discarded the product. Ambient temperature was measured below 41F. EHS discussed making sure products are 41F or lower below stored in cold holding unit. See temperature chart. REPEAT
GC- fryer hood system repaired. CO2 monitor did not activate during inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed used/opened chubs of deli turkey and deli ham dated 6-9 (one chub) and 6-10 (3 chubs) exceeding the maximum hold time of 7 days. All products were stored in deli meat display case. CDI-PIC voluntarily discarded all items. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed philly steak thawing on top of oven with a measured temperature above 41F (see temp chart). PIC and staff did not know anything about the preparation of the product. CDI-PIC voluntarily discarded the product. Discussed approved thawing methods with PIC. |
|
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. Observed wrist watch on one food employee. Per PIC, food employees are only allowed to wear a single plain ring. |
|
47
|
0
|
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 accumulation of food debris within the interior of the bakery area microwave. Observed accumulation of food debris in deli and cheese display cases. Increase cleaning frequency to prevent the accumulation of food debris. |