|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Deli manager was unsure about health policy and another employee did not know health policy. Inspector pointed out the policy on the wall and reviewed with them. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed one employee touch handle of sink after washing. Stopped, educated and she rewashed and turned handle off with paper towel. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. -P Observed numerous foods between 42-45F. Advised foods must be kept at 41F. Educated on proper cooling of prepped foods being placed on line. PIC agreed to chill product before placing in top of prep units. Roast beef, turkey and ham (all above 45F) were pulled from top of prep unit and placed in walk-in to rapidly chill. Points will be deducted in future inspections if food is not at or below 41F. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooling deli meats in wrapped containers. Observed buffalo chicken dip cooling in lidded plastic containers stacked. Uncovered all and separated dips. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed
bottles of dressings and sauces at sandwich prep not labeled with the common name. Label in order to
easily identify. Repeat violation. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed flip top prep unit and sushi reach-in not functional. Repair. |