|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a sheathed thermometer with visible debris on the probe. EHS also asked 2 deli employees how the slicer is cleaned and both indicated the slicer is cleaned every 3 to 4 hours using sanitizer only. CDI- thermometer was cleaned; EHS educated PIC and employees that slicers must be cleaned using a wash, rinse, and sanitizer method.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer spray bottle at 0ppm QUAT concentration near the sandwich prep. area. CDI- bottle was emptied. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some TCS foods holding above 41F in various areas of the facility (see chart). CDI- EHS informed PIC that these foods must be maintained at 41F and to monitor equipment and make adjustments as needed. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ham opened on 4/2, another ham from 3/31, olive loaf from 4/1, bologna from 4/3, jerk chicken from 4/1, rotisserie chicken from 3/28, and curry chicken from 3/28 in the deli meat case. CDI- all items discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 a deli sandwich cooling in a plastic container at 51F at 10:20AM drop to 49F at 11:00AM. Observed deli turkey and deli cheese tightly wrapped and cooling in the reach in cooler below the sub prep. station while at 43F. CDI- items were relocated to walk in freezer for rapid cooling. EHS recommended opening clam-shell packaging and not tightly wrapping items until they are cooled to 41F or lower. |
|
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 dust accumulation on fan coverings in the walk in cooler. No point escalation as items in need of cleaning from previous inspection have been cleaned. |