|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found sliced turkey at make line 44F. Found packaged sandwiches at grab n go 48 F. Found chicken salad 45 F in floor aisle. CDI-all items voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found packaged house made chicken salad dated 10/24 as pack date but made from chicken dated 10/19 in walk-in cooler. Found sliced deli meats at sandwich make line dated 10/24 but cut from opened chubs with earlier date mark. Ensure system is in place to accurately track movement of food through the deli. As food is relabeled / repackaged, label must reflect the earliest date of prep (or package-opened date) for the food or ingredient. Return visit to see date marking system is clear and accurate. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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: Written procedures for TPHC of Asian Bar items not produced. Return visit to see written procedures have been attained. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. A few flies in deli. |
|
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. Sliding doors and tracks at sandwich -make line in need of more frequent cleaning. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Slow drip at faucet assembly at handsink. |