|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed one QUAT sanitizer spray bottle at less than 50ppm QUAT solution. CDI- contents were discarded.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated the deli slicers are sanitized throughout the day but are only disassembled and washed, rinsed, and sanitized once nightly. CDI- discussion with PIC and employees about proper way to clean slicers. |
|
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 one container of fried chicken hot holding below 135F on the hot rotisserie bar (see chart). CDI- product was discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
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 several sauce bottles at the sandwich station not labeled. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility near the sandwich station and around the 3 compartment sink. Improvements made to insect control since last inspection therefore no point escalation. |
|
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. Observed debris accumulation on shelving underneath the customer cold case where packaged deli meats are located and around the fryers and ovens in the deli. |